Kilimanjaro coffee with the most "wild" characteristics of Africa

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 coffee beans have extraordinary quality. It is one of the top representatives of AA coffee beans in Tanzania, bred by volcanic ash and made by nature. It can be said that the pure Kilimanjaro coffee is "the most African coffee".

Coffee from Tanzania has long been loved by Europeans and is among the most famous products. Europeans give Tanzanian coffee the nickname "coffee gentleman", and Chinese coffee connoisseurs call it the "coffee swordsman" with the mocha of the "King of Coffee" and the "Lady of Coffee".

Mount Kilimanjaro in Tanzania is 5895 meters above sea level and connected to Mount Meru. It is the main production base of Kilimanjaro coffee. Mount Kilimanjaro is the highest peak on the African continent and the only snowy peak on the earth located on the equatorial line. It is "the roof of Africa" and "Snow White on the equator". The rich volcanic ash gives the coffee here a strong texture and soft acidity, with the characteristics of typical African coffee beans. Kilimanjaro AA is the highest grade of beans with high quality in all aspects. Medium or more moderate after baking has a strong aroma. It is suitable for use as a single product or iced coffee.

Tanzanians still maintain a lot of coffee tradition, and most of the time they collect ripe and fallen fruit under coffee trees, which will somewhat damage the quality of coffee. They have been using the sun method to treat the coffee beans, rarely using the water washing method, which allows the coffee beans to absorb the aromatic substances of the flesh, so the fruit flavor is stronger.

Kilimanjaro coffee is very characteristic, it emits delicate aroma, and contains wine and fruit aromas, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee, the overall taste is more similar to Sumatra Kalou coffee. After drinking Kilimanjaro coffee, I always feel a soft and mellow earthy smell at the corners of my mouth.

Kilimanjaro coffee is mainly suitable for blending, can be self-blending or made into a variety of fancy coffee.

Single product production:

Brewing: to brew a good cup of coffee, you need not only fresh coffee powder and slightly harder water, but also a set of easy-to-use brewing tools. There are three main types of coffee machines in common use.

Drip filter: wet the coffee powder with water and let the coffee liquid flow through the filter cloth or filter paper and flow into the container at the speed of natural fall. Basically, this method does not soak the coffee powder, just let the hot water pass slowly through the coffee powder. Both the drip cup and the electric coffee maker fall into this category and are the simplest brewing tools that can make clean and brightly colored coffee.

Bubble type: put the coffee powder into the pot, soak it in hot water for several minutes, and then filter out the coffee grounds by a filter cloth or screen to form a cup of coffee liquid.

Siphon pots, drip pots, Belgian coffee pots and Vietnamese coffee pots are all follicular brewing tools, and they all have a soaking process to form a more complex taste.

High-pressure type: use pressurized hot water to penetrate the compacted coffee powder to produce a thick cup of coffee in this form of tools such as a mocha pot and an espresso machine.

Quick brewing method: can use Italian espresso machine, faster coffee brewing 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