Common sense of Coffee the basic environmental conditions of planting coffee trees
Coffee belt: coffee can not be grown in any environment, because it is originally a plant growing in a tropical rain forest, and in phylogeny, it forms the habit of requiring calm wind, cool, shaded or semi-shaded and humid environment. We call the strips on both sides of the equator between latitudes 25 degrees south and north suitable for the growth of coffee trees as coffee belts.
Temperature: the temperature requirements vary with the cultivated species, small seed species are more cold-resistant, like warm and cool climate, the average annual temperature is 19-21 degrees.
Rainfall: annual rainfall of more than 1250 mm, uniform distribution, especially in the flowering and small fruit development period, there is a certain amount of rainfall is most suitable for the growth and development of coffee.
Light: coffee trees are not resistant to strong light and need proper shade. The light is too strong and their growth is inhibited. If you add in the lack of water and fertilizer, there will be premature senility and even death. The shade is excessive, the branches and leaves are too long, the flowers and fruits are scarce and the yield is very low.
Wind: coffee likes a quiet breeze.
Soil: coffee tree has well-developed roots, shallow distribution of absorbing roots, and requires loose, fertile and well-drained loam.
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Is left-handed coffee coffee?
Is left-handed coffee coffee? Everyone is very confused about this problem, especially for the majority of women. Whether left-handed coffee is coffee or not, let's take a look at the ingredients of left-handed coffee. Left-handed coffee is mainly composed of the following five components: 1. High-speed L-carnitine is one of the amino acid-like nutrients, which plays a major role in burning fat and promoting energy generation.
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The basic knowledge of Coffee Culture Coffee Story you don't know
Coffee won't melt when it's thrown into the water. The maximum extraction rate of roasted coffee beans is 30% (substances that can be dissolved in water divided by the total weight of coffee). 1. Whether it's French pressure, Philharmonic pressure, all kinds of pressure, or espresso. The range of the best extraction rate is 18% Mui 21%. Insufficient extraction (less than 18%) indicates that the flavor of coffee is not fully dissolved in water and is overextracted (more than 21%).
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