Introduction to grinding scale of Kenyan coffee brewing classification characteristics and flavor description treatment method
Kenyan coffee beans
Dry aroma: strong citrus fruit, mango and grape aromas
Acid: bright and mild, citric acid fragrance.
The palate has obvious aromas of rum, bayberry or BlackBerry fruit, plus tangerine peel or grape finish.
Body: pure, unlike ordinary African coffee, the whole is clean, bright, warm sunshine and summer breeze. The sweetness of this bean is very introverted, like the sweetness of dried fruit but not flamboyant.
Kenyan coffee has always been a very representative category of African coffee varieties. Basically, every coffee lover has his own favorite African coffee or two, and Kenyan varieties must have a place in it. The best Kenyan flavors are hybrid and have quite obvious fruit flavors (such as strawberries and citrus) and sometimes lead to the idea that they have spicy flavors. Some Kenyan coffee tastes reminiscent of cleanliness and brightness, while others are reminiscent of some precious wine-making spices.
Kenyan coffee looks soft and light, with a kind of elegant feeling. Compared with Ethiopian beans, Kenyan coffee still has the elegant sour of African beans, but less lively and gentle like Yega Xuefei. And some more rich and thick, thick but not low, not as fierce as Mantenin, but with a strong taste of bright sunshine.
Under the general trend that the technology of washing coffee is increasing day by day, it has become more and more difficult to keep the pure sun drying process with high technical difficulty.
Origin: Ethiopia
Region: Nyeri producing area
Year: 2014
Appearance: 17-18 mesh, AA
Raw bean treatment: insolation
Baking: fullcity- (medium baking)
Suitable for brewing: hand flushing, siphon, pressure
Brewing temperature: single coffee at 85-88 degrees, Italian machine at 92-93 degrees
- Prev
Sumatran coffee beans represent bravery. What does the tiger on the packaging of Sumatran coffee beans represent?
First of all, the first point I want to make is that there are no fixed rules for coffee packaging. At present, there is no law to clearly define the packaging methods and standards of coffee, that is to say, manufacturers can pack as much as they want. In general, the larger the company's brand, the less product information on the package; the smaller the company, the more product information. We unify the baking of those big companies
- Next
Introduction to the characteristics of seven major producing areas of manor flavor and taste in Kenyan coffee producing areas
This is the earliest classification of Kenyan coffee beans and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean counts as one point and one stone counts as one.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?