How do you cook Arabica coffee beans with your favorite coffee? First, you have to buy a high-quality coffee.

How to cook Arabica coffee beans

How do you cook arabica beans? The first thing is to buy high-quality coffee beans, then prepare the coffee machine, and the rest is the key points to pay attention to when making coffee.

The main points of brewing coffee 1. Choose the coffee brewing method you like

Some people prefer the convenience and speed of making coffee in American coffee pots, some prefer the romance and elegance of corkscrew (siphon) coffee, others prefer the simplicity and purity of French press, the Italian style of mocha pot, or the flavor of hand-brewed coffee. In any case, the brewing method suitable for others may not be the best for you, and choosing the most suitable and favorite coffee brewing method is the first condition for enjoying DIY coffee brewing fun.

2. Make coffee with good water.

In a cup of coffee, more than 98% is water. The importance of water is undeniable! If you use bad boiled coffee, even the best coffee beans are useless-because bad water can ruin the best coffee. Even a simple filter can filter out many of the bad substances from tap water, making the brewed coffee more fragrant, strong and mellow. As with making tea, avoid distilled water, and if tap water is of poor quality in your area, clean mountain spring water is ideal.

3, enough coffee beans

The amount of coffee beans used must be sufficient, using too little coffee powder may lead to tasteless, but do not put too much at once. The standard amount of coffee is to brew a cup (about 180cc) of coffee with two flat spoons (about 15 grams) of coffee beans (powder).

4. The water temperature is very important.

Generally speaking, the most suitable water temperature for brewing coffee is between 88 and 94 degrees Celsius. Avoid using boiling water to brew coffee. Let the water boil for 1 to 2 minutes before brewing coffee....

Country: Indonesia

Grade: G1, 19 mesh +

Production area: Gayo Mountain Region, Aceh Province

Altitude: 1100-1300 m

Treatment: Traditional wet planing method

Breeds: Kadimo, Kadulla, Tibika, Sidikalong

Producer: Local smallholder farmers in the Gayo Mountains region

Flavor: Round and pure taste, excellent body, spices, herbs

Indonesian coffee is diverse in quality, most of which are named after island sources and markets such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffees are characterized by strong, restrained flavors and lively moderate acidity. Indonesian Mandheling coffee is highly rated by Chinese and is one of the coffee products with the highest acceptance of single-serve coffee.

Mandheling Indonesia has been hailed as the world's best uniquely peeled coffee beans. Mantelin is a trademark product and is now sold as long as it is coffee green beans made from red cherry fruits harvested in Indonesia and processed by this unique peeling method. Mandailing coffee is grown by Mandailing people from Tapanuli region of northwest Sumatra, because at the end of World War II, a Japanese soldier introduced it to the Japanese market, and because of mispronunciation, Mandailing became Mandheling coffee.

Sumatra:

Sumatra coffee is very complex and elusive. Sumatra is a large island, but coffee is not grown all over the island. Coffee trees are grown in large quantities only in the northernmost two of the island's eight provinces-Aceh and Subei: Aceh coffee is mainly produced in Lake Tawar.(Lake Tawar) surrounding the Gayo Mountain, the farmers in this area are mostly local Gayo People aborigines; while coffee in Northern Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba production area and Lintong production area in the south, and the local farmers are mostly Batak People aborigines. Due to the large number of smallholder producers and their unique semi-washing methods and the iron deficiency of the soil, coffee beans in this area will have a distinctive blue color at the fresh green stage.

The Gayo region is located in Aceh province, north of Sumatra. Coffee is grown on hillsides surrounding Takegon Town and Lake Tawar. Planting heights average between 1,110 and 1,300 meters in the production area. Coffee is grown by smallholders under shade trees and processed by stripping to exhibit exotic flavors and deep and lively full-bodied flavors. Aceh, in the northernmost corner of Sumatra, is a fascinating and sophisticated place. Aceh is not an area for ordinary people to visit because of its chronic political instability. The Gayo are a determined, hard-working breed, and nearly 20% of coffee processors are female. Under this semi-wet and semi-dry peeling water washing method, coffee farm machines remove the skin and pulp of red cherry fruits. Coffee beans still have a lot of mucus on them, and then they are stored in fermentation tanks for about one day (24 hours). When fermentation is completed, the attached mucus is easily washed away with water. Then sun drying to about 30% to 35% moisture content, remove the shell of coffee beans, you can get to the market. This semi-wet, semi-dry condition removes the outer shell of the coffee beans, which reveal a distinctive dark blue color. This treatment reduces the acidity and increases the body of the coffee, resulting in this characteristic Indonesian coffee.