Introduction to the characteristics of the manor producing area of the strong taste of Guatemalan coffee

Understanding acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor. In fact, without talking about coffee, people's understanding of acid will become much easier. Here is an example: squeeze a lemon into juice, divide it into three equal cups, add a small spoonful of sugar in the second cup and two tablespoons of sugar in the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but these three cups of different types of acid, we say the acidity is different. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour very comfortable and round acid, we will give it a high score to feel mellow: in professional coffee taste, this indicator is also known as taste, figuratively interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water, high-quality coffee will be fuller than low-quality coffee mouth feel, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short, the former is excellent, the latter is bad to find defects: a cup of coffee from smelling dry fragrance to drinking sweet, the whole process has no negative taste, such as: dirty, astringent, fermented taste, if there is such a taste, we think this kind of coffee is not clean. Can never be a boutique coffee. Many friends hope to make a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to be able to find and grasp the negative taste. For a certain type of ripe bean, I believe the first thing is to simply communicate with the baker. Ask him what he thinks about the baking of this bean.

Every bean baker has his own preferences, and of course I hope your source of cooked beans is someone who can be called a "bean baker".

How he wants to show the beans, how deep or how shallow they are baked.

Even the same raw bean, in different baking methods, will have a completely different performance, and these have determined more than 90% of the flavor of a bean.

So, be sure to communicate with the bean baker, even if you read his introduction on Taobao.

Even if the same raw bean has different baking methods, it will release a very different flavor performance. No one dares to say that Manning can only bake medium and deep, and no one says that Yega snow caffeine must be baked shallowly.

After learning about the beans, we can play.

Degree of grinding, ratio of water to powder, cooking apparatus, water temperature, steaming time.

At this stage, in fact, it is to fully release the taste.

In fact, we are just looking for the taste contained in the beans, and we can't create the taste through technology or means.