Premium Tanzanian beans Kilimanjaro and Meru Mountain Medium Roast Coffee Machine
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.
Tanzania (Tanzania) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points
Suitable for roasting: Full city/Expresso Tanzanian coffee beans can be roasted deeper, there is no problem before and after the second explosion, if roasting round beans (Peaberry) should be especially careful, because of the shape, it is easy to heat up too fast and exceed the predetermined baking degree.
Further south from Kenya into Tanzania, Tanzanian coffee is a member of the East / Central African coffee family, mostly washed beans, so it usually has a bright and stimulating aroma. Tanzanian coffee is absolutely comparable to neighboring Kenya. However, coffee products in this country are not strictly controlled, and carelessness in many processes often destroys the classification of coffee into AA and A. generally speaking, the price of round beans is the highest, but the high price does not necessarily mean that the taste is better. Important producing areas are in the mountains near Kenya in the north, such as the Kilimanjaro Mountains (Mt.kilimanjaro) and the Meru Mountains (Mt.Meru). The taste of high-quality Tanzanian beans is similar to that of Kenyan beans. In addition to the continuous aftertaste, there are both fruity and sour fruit, which should not be missed by African bean lovers.
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Roasting degree of espresso beans: deep roasting? Re-baking? Shallow baking?
Roasting degree of espresso beans: deep roasting? Re-baking? Shallow baking? As mentioned above, Italian concentration, as a method of extraction, is characterized by pressure extraction, that is, water flows through coffee powder under high pressure to achieve flavor extraction.
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Introduction to Ethiopian Sidamo Coffee beans with floral flavor
The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, medium or deep roasting is suitable for blending coffee and good Espresso base Sidamo coffee raw beans are grayish and in some places thick
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