Making Kilimanjaro coffee with the most African "wild" characteristics

Coffee gourmets often use words such as "wild" or "wild" to describe Kilimanjaro coffee, which has a unique cocoa aroma and strong glycol. This kind of method. The espresso machine can extract several cups of coffee successively. The oil and gum in the coffee beans can be emulsified and dissolved under high pressure during the brewing process, and the essence of the beans is completely extracted by pressure, making the brewed coffee stronger, better in taste and flavor.

Mixed preparation:

First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.

Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.

Making fancy coffee: there are many kinds of fancy coffee. Take Japanese cappuccino as an example.

First, make Kilimanjaro coffee beans into hot coffee.

2. Pour hot water into the coffee cup, warm the coffee cup for 20-30 seconds, then dry.

3. Put the fine sugar in the coffee cup. Pour in the hot coffee without stirring.

4. Cover the coffee surface with whipped cream from the edge of the cup to the center of the cup. To cause to show a spiral pattern.

5. Sprinkle cinnamon powder and lemon peel crumbs and serve.

Select

"fresh" is the most important factor in buying Kilimanjaro coffee beans. There are several steps to judge whether the beans are fresh or not.

1. Grab a handful of coffee beans and feel whether they are solid beans with the palm of your hand.

2. Whether it is enough to smell the aroma close to the nose.

3. Put a bean into your mouth and bite it twice. There is a clear sound indicating that the bean is well preserved and not damp.

If you want to buy a single Kilimanjaro coffee bean, grab a handful in the palm of your hand, in addition to the above judgment, but also look at whether the color, grain size and shape of each bean are similar, so as not to buy mixed beans. If you buy mixed beans, it is normal to have different colors, grain sizes and shapes.

Composition

Raw beans: raw beans are unbaked beans, which contain 11.5% fat; 11.5% moisture; 28.6% crude fiber; 4.0% minerals; 6.2% tannic acid; 1.3% caffeine; 17.0% essence; 8.1% sugar; 11.8% protein.

Baked beans: baked beans, which contain 13.0% fat; 1.5% caffeine; 29.5% crude fiber; 2.6% moisture; 5.0% minerals; 4.2% tannic acid; 29.4% essence; 2.0% sugar; 12.8% protein.

Product evaluation standard

Taste-smooth, rough, etc.

Particles-too light, too heavy, etc.

Acidity-slightly sour, over-acidic in the upper part, etc.

Freshness-- from old to fresh

Defects-acidic, grassy, moldy, etc.

Coffee cups-fiber baked, washed, burned, old cups, etc.

Overall assessment-peaceful, rich, bitter, etc.

Fragrance-- from weak to strong

Fullness-not full enough to be quite full