Description of the Flavor of Cuban Crystal Mountain Coffee with a round taste introduction to the characteristics of the varieties of grinding degree

There are three major brands of Cuban coffee, with Cubita as the representative.

The raw beans of Cubita coffee are selected from the pollution-free Crystal Mountain coffee beans in the high altitude area of Cuba. The particles of coffee beans are strictly selected according to the standard of sieve 17-19. The selected coffee beans have large particles and high maturity. Cubita coffee beans are all picked by hand, using water washing refining method to remove defective beans and other impurities to the maximum extent, coupled with the careful roasting of experienced roasters, it is rare to have the unique coffee beans in the world.

Cubita is the number one export brand of Cuban coffee, famous for its mellow and fragrant taste. Export markets are mainly Japan, France, Germany, Ireland, Canada, China and other countries. The cubita coffee entering the Chinese market is all selected from the pollution-free Crystal Mountain coffee beans in the high altitude areas of Cuba. It is a typical Caribbean coffee bean, refined by the traditional washing process.

Cubans drink coffee culture brought by French immigrants, early coffee has been popular in Cuban upper-class society, Cuban coffee beans are mostly bought by the Japanese and French markets, especially in Japan. Cuban coffee is divided into nine grades, of which Crystal mountain is the highest. Sweet and refreshing, the aroma reaches the nasal cavity, the acidity is delicate, the taste is round and the viscosity is good. Cuba Blue Mountain is a kind of coffee with Caribbean flavor, with fragrant, sweet and delicate smell, its beans are quite large and seem to sell quite well, and its taste is somewhat similar to Jamaica Blue Mountain. It has a full flavor, medium texture and not strong sour taste. It is a very uniform bean, pure and high-quality Cuba Blue Mountain. Its sweet, sour and bitter taste is balanced, sweet, smooth and slightly sour, making it the best in coffee. Comparable to the blue mountains of Jamaica

First, fill the water-hook the filter element and fill the pot with hot water until marked with the "two cups" icon. Put the filter element into the pot, hold the end of the chain with your hand, and gently hook it to the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the pot.

Second, ignite-insert the pot diagonally-wait for a big bubble to light the alcohol lamp, insert the upper pot diagonally, and let the rubber edge against the spout of the next pot (rest assured that the upper pot will not fall) so that the chain is soaked in the water of the next pot. Then boil the water and wait for the pot to produce continuous bubbles. Just put the upper pot diagonally, don't let it clog the next pot, small bubbles don't count, wait for big bubbles to appear.

Third, upright-insert into the upper pot when large bubbles appear in the lower pot, straighten the upper pot, shake it left and right and press it down slightly, so that it is gently stuffed into the lower pot. After the upper pot is plugged in, you can see that the water in the next pot begins to climb up. If you have a bean grinder, you can start grinding beans now! Two cups of water use a medium grinding scale of three spoonfuls of coffee (about 24g)

4. Let the water in the next pot rise completely to the top pot. After the water has completely risen to the top pot, don't worry, wait a few seconds, and then prepare to pour in the coffee powder after the bubble rises to the top pot less.