Bolivian Coffee production Manor (Snow vein Manor) Yonggas production area

How to make a strong cup of coffee

Choosing good coffee is the first step in making good coffee. The temperature of water and the contact time of coffee powder during correct storage, grinding, brewing and brewing are all important factors affecting coffee quality. How to make delicious and mellow coffee must be matched by a series of factors:

Coffee beans: want to brew a cup of mellow coffee, in addition to brewing skills, the most important thing is to buy good quality coffee beans. When buying, you should also pay attention to whether the color and particle size of the beans are uniform. Good coffee beans are not only shiny in appearance, but also have a strong aroma without being mixed with peculiar smell.

Degree of grinding: to do the correct grinding according to the coffee machine used, grinding can be divided into three stages: rough grinding (percolator), medium grinding (drip coffee), and fine grinding (espresso machine). While coarse ground coffee is suitable for filter coffee pot (traditional American brewer), medium ground coffee is suitable for follicle type, flannel filter type, siphon type coffee pot, and fine grinding is most suitable for coffee distiller (also known as water drop coffee maker). And I would like to remind you that the shorter the brewing time, the more detailed the grinding particles should be. Because the smaller the particles, the larger the area of contact with hot water, so the brewing time is shorter. And too fine grinding will make the coffee more bitter, but also easier to block the coffee machine; too rough grinding, it will make less flavor coffee.

Fresh and warm water: 97% of the coffee is water, and only good water can brew the original aroma and richness of the coffee. It is best to use filtered water to make coffee. Do not boil the coffee, because boiling water will make the coffee bitter, but also pay attention to the temperature of the water should be slightly lower than 96 degrees Celsius.

The coffee had better not be reheated. When cooking, you should pay attention to only the amount needed for each cooking, and it is best to drink it when it is just cooked. The best drinking temperature for coffee is 85 degrees Celsius. In boutique coffee, this is the description of Bolivian coffee; Bolivia, located on the southeast side of Peru, is an alpine country. La Paz (capital) is 3660 meters above sea level. Coffee cannot be grown in such a cold place. But YUNGAS, northeast of La Paz, borders the Amazon basin. The altitude is a little lower. About 1500-2500 meters. The average annual temperature is about 10-15 degrees without frost damage in winter. The fertile soil is characteristic of the main coffee producing areas in Bolivia. .

After the evaluation by American agricultural experts. Bolivia is found to be a paradise for the development of boutique coffee. Except for being tall and tall. The dry and wet seasons are distinct. Shade trees and fertile soil. More importantly. For two hundred years, Bolivia. The variety of coffee from Yangjas. Give priority to the delicious Tibica.

The first extraordinary Cup was held in Bolivia in 2004. A total of 13 boutique bean cups scored more than 84. Be selected into the gold list. The top three are all from Karanawi. Champion Dou scored as high as 90.44. The European and American jury was astonished. It is called the boutique coffee of Bolivia. It is as mellow as honey jade.

The results of the 2009 Bolivia extraordinary Cup are even more eye-catching. It has a total score of more than 84 for 30 boutiques. This is more than double the number of 13 in 2004. And the top six scores are all above 90 points. Champion beans are as high as 93.36 points. The final auction was at a high price of $35.05 per pound.

It's a pity. Bolivia produces little. The annual output is between 6000 and 10000 tons. The main reason is that the hardware is relatively backward. The important reason is that the altitude is too high. But the delicious and low-yield Tibica is also to blame. In recent years, under the advice of experts. Kaddura, which has a high yield and good flavor, is also planted. Kaduai. It is hoped that midwifery can be improved.

Generally speaking, high-quality coffee beans from producing countries are more suitable for shallow roasting to medium roasting. It is rare for anyone to re-bake. So as not to empty the flavor. But Bolivian coffee beans have special powers. Shallow. Medium. It is suitable for both depths. I'm not afraid of re-baking. It is quite suitable for French baking with two exploding tails. It tastes mellow and sweet. It has a charming aroma of turpentine and mellow wine. The third wave of counter-cultural coffee in the United States is often roasted in French with Bolivian coffee. In addition, light-roasted and medium-roasted Bolivian coffee has bright sour berry aromas. Aromas of almonds and hazelnuts. It's charming.