The Criterion of Fine Coffee SCAA single Coffee
The judgment standard of fine coffee
At present, there is no clear judgment standard of fine coffee in the international community. Here, we will briefly explain the standards of the American Fine Coffee Association and the basic standards of coffee producing countries.
American Fine Coffee Association Standard:
1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.
two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.
3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.
4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.
5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.
6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.
7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.
Evaluation criteria for producing countries:
1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.
two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.
3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.
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Hand-brewed coffee stir fine coffee black coffee
Why is the mixing method popular? On WBC in 2012, Matt Perger became popular in Europe, America and Australia after it was used and won the championship of that year. The stirring method needs to grind the coffee powder to very fine, then inject about 50g of water, stir evenly back and forth in the cross direction, so that the coffee powder is in full contact with the water, and then inject water after 30 seconds, and complete the water injection in 2 minutes. And deep
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The academic brewing method is the most commonly used way to brew coffee by hand.
The academic method is the most commonly used way of brewing hand-made coffee. Because of its stability, it is also one of the first choices for most coffee lovers. Its method of operation is very simple, injecting water from the center, then steaming, and then slowly injecting water from the inside to the outside again after the collapse. However, this technique requires a higher demand for hand punching, which requires delicate, vertical water flow.
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