About Coffee planting
Coffee is now widely grown in the ribbon between the Tropic of Cancer. Coffee grown in different regions has different flavors-the unique soil, climatic conditions and planting methods of a country make the coffee produced in that country have a unique flavor. French winemakers call this phenomenon "regional style". Geographically, there are three global coffee growing areas-East Africa and the Arabian Peninsula, Southeast Asia and the Pacific Rim, and Latin America.
A conscientious coffee tree
Like other kinds of fruits, coffee fruits grow on trees. Soil, climate, altitude, and other kinds of plants around the coffee tree can affect the flavor of coffee.
Some kinds of coffee trees can grow to 30 to 40 feet tall. However, in order to facilitate the picking of coffee beans, people often use some methods to make the coffee trees not so tall. On average, a coffee tree produces only enough coffee fruit to bake 0.5 kilograms of coffee powder each year. For most coffee lovers, it only takes a week to finish the coffee!
Arabian coffee and East African coffee
There are two kinds of coffee with important economic value: Arabian beans and East African beans. Arabian coffee grows best at high altitude. its flavor is much more refined than other coffee, and its caffeine accounts for only 1% of the total weight of coffee. As its name suggests. East African coffee has a mellow taste, strong resistance to diseases and insect pests, and high yield per plant. This kind of coffee grows at low altitude and tastes bitter. Starbucks only buys the best quality Arabica coffee.
Harvest
During the harvest season, the coffee trees are covered with bright red coffee fruits. Unroasted coffee beans are just the kernels of coffee fruits.
The skin of the coffee fruit is very thick and the taste is slightly bitter. However, the kernel under the pericarp is sweet and its texture is similar to that of grapes. The inner layer of the kernel is a thin film that protects the seeds. The film is very similar to the protective film of apple seeds. Remove this film and you will see green coffee beans-usually two. After the coffee beans have been washed, they can be roasted.
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Al's Rule extracted by Espresso (Al-Fe rule: sweet spot formula)
Al Critzer's understanding of Espresso extraction has become the most common concept of Espresso in Europe and the United States. The translation is as follows: starting with the result that 30cc/ 30sec gets a perfect Espresso. These two values of course depend on beans, and the differences in baking method, baking degree and formula ratio will naturally lead to changes in the reference point. The extraction quantity and extraction time are mutually related.
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Pure coffee, made by direct fire.
In recent years, it has attracted much attention, and there is no better way of baking with both artistry and difficulty than to bake directly with fire, which fully releases the original aroma of coffee and has the wild flavor brought by fire.
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