Boutique coffee growing areas: Brazilian coffee growing areas rating
Compared with other producing countries in Central and South America, Brazil is significantly lower, with a larger proportion of estates less than 1000 meters. The flat and monotonous landform, lack of micro-climate, and accustomed to unshaded tree (sun-exposed) planting have developed Brazil's unique soft bean flavor-low sour taste, high nutty flavor, good chocolate sweetness and mellowness, but slightly woody and earthy flavor, flower and orange fragrance is not obvious. To put it simply, Brazilian coffee is relatively light, and it is not easy to drink the sour and orange aromas of wild African beans.
Brazilian coffee interprets the aesthetics of soft beans in five levels, in the following order: strictlySoft (strictlySoft), → (soft), Softish (Softish), → (Hardish) and Rioy (iodine). In other words, Brazilian beans do not emphasize the lively acidity, rhythm and transparency of hard beans, but focus on the mild, smooth, mellow and sweet characteristics of soft beans, so Brazilian beans are the most suitable formula for espresso.
According to this standard, the producing areas of Brazil can also be divided into five grades:
Extremely meek: South Minas, Serrado platform in the central and western part of Minas / Mojiana / Bahia Diamond Plateau in northeastern Sao Paulo province
Supple: slightly higher in Bahia / Minas southeast forest / Parana / San Espiritu (mausoleum) / central and western S ã o Paulo
A little softer: East and northeast of Minas
Not easy to read: Espiritu Santo / Parana (low altitude)
Iodine choking: slightly lower southeast of Minas / Espiritu Santo (flat)
Source: network
- Prev
Coffee brewing method: who invented the mocha pot? Give people a sense of chemistry
The mocha pot feels like doing a chemical experiment, full of excitement. From the beginning, the French have been more enthusiastic about how to cook coffee than any other country, William Harrison Ukers wrote in his book all about Coffee, published in 1922. The first French-made coffee machine appeared around 1800, Ukers said, and has since
- Next
Coffee teaching class: explaining the main points of the theoretical knowledge of the golden cup rule of coffee.
Today we are going to discuss the "Gold Cup theory" of coffee. Some people do not like the gold cup theory, because the name seems to imply that as long as it meets this standard, it is "delicious coffee". In fact, I quite agree that coffee that is not in line with the golden cup theory is good, but it is a bit strange to say that we can ignore the golden cup theory at all. It may also be called "extract".
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?