Kenya Coffee Flavor Description Grindness Characteristics Variety Producing Area Price Taste Introduction

1. Coffee contains certain nutrients. Nicotinic acid in coffee contains vitamin B, which is higher in roasted coffee beans. And there are free fatty acids, caffeine, tannic acid and so on.

two。 Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs, and has a great effect on constipation. Taking a bath with coffee powder is a kind of thermotherapy, which has the effect of losing weight.

3. Coffee has the function of relieving alcohol. Drinking coffee after drinking alcohol will quickly oxidize the acetaldehyde converted from alcohol, decompose it into water and carbon dioxide and discharge it out of the body.

4. Coffee can relieve fatigue. In order to eliminate fatigue, we must supplement nutrition, rest and sleep, and promote metabolic functions, and coffee has these functions.

5. Three cups of coffee a day can prevent gallstones. For caffeinated coffee, which stimulates gallbladder contraction and reduces cholesterol, which is prone to gallstones, Harvard University researchers found that men who drank two to three cups of coffee a day were less than 40 per cent more likely to develop gallstones.

6. Drinking coffee regularly can prevent radiation damage. Radiation injury, especially the radiation of electrical appliances, has become a prominent kind of pollution. Indian Barba atomic researchers have come to this conclusion in mouse experiments and say it can be applied to humans.

7. The health care and medical function of coffee. Coffee has the functions of anti-oxidation and heart protection, strengthening muscles and bones, benefiting waist and knees, appetizer, eliminating fat and accumulation, promoting orifice and dehumidification, promoting blood circulation and removing blood stasis, relieving wind and relieving spasm and so on.

8. The influence of coffee on mood. Experiments show that the average person absorbs 300 milligrams of caffeine (about 3 cups of brewed coffee) a day, which has a good effect on a person's alertness and mood.

If you only know how to brew, but not how to taste coffee, the original delicacy may become tasteless. Some people taste coffee with the taste of the tongue, while others enjoy the aromatic mellow in the mouth. in addition, it depends on the condition of the body and the atmosphere around the coffee. In a word, tasting coffee is a very delicate thing.

When you drink coffee in a coffee shop, you sometimes drink almost half-cold coffee. No matter how good the coffee beans are and how good the brewing skills are, you will lose your appetite for coffee. Drinking while it is hot is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor will decrease, so when brewing the coffee, in order not to reduce the taste of the coffee, soak the coffee cup in boiling water in advance. The appropriate temperature for coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when it is poured into the cup, and 61-62 degrees when it comes to the mouth. There are two ideal types of coffee farms in Kenya. One is a large plantation covering an area of more than five acres, but the average altitude is low, and as far as Kenyan coffee is concerned, the coffee beans of the large farms are of medium quality. The best Kenyan beans come from small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and cannot afford to invest in expensive washing plants, but small farmers are very United. Hundreds or thousands of households are gathered to set up a cooperative farm, which is funded by the government to build a washing treatment plant, and the coffee fruits picked by small farmers are sent to the cooperative farm for unified processing. First remove the half-ripe or rotten fruit, then peel, ferment, decompose the flesh, remove the coffee beans, then dry and polish, the whole process is supervised by the official Coffee Administration, which ensures the quality of Kenyan coffee. The washing technology and high standard quality control of Kenyan beans have always been an example of bean producing countries.