Description of the Flavor of Kilimanjaro Coffee; introduction to the method of taste treatment in producing areas
Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania. The local government attaches great importance to this industry. Kilimanjaro coffee is a large coffee bean of uniform size, with a grayish green color, compared with a strong sour and sweet flavor, excellent flavor. Moderate roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for mixed brewing: to brew a good cup of coffee, in addition to fresh coffee powder and slightly harder water, there is also a set of easy-to-use brewing tools. There are three main types of coffee machines in common use.
Drip filter: wet the coffee powder with water and let the coffee liquid flow through the filter cloth or filter paper and flow into the container at the speed of natural fall. Basically, this method does not soak the coffee powder, just let the hot water pass slowly through the coffee powder. Both the drip cup and the electric coffee maker fall into this category and are the simplest brewing tools that can make clean and brightly colored coffee.
Bubble type: put the coffee powder into the pot, soak it in hot water for several minutes, and then filter out the coffee grounds by a filter cloth or screen to form a cup of coffee liquid.
Siphon pots, drip pots, Belgian coffee pots and Vietnamese coffee pots are all follicular brewing tools, and they all have a soaking process to form a more complex taste.
High-pressure type: use pressurized hot water to penetrate the compacted coffee powder to produce a thick cup of coffee in this form of tools such as a mocha pot and an espresso machine.
Quick brewing method: can use Italian espresso machine, faster coffee brewing method. The Italian espresso machine can extract several cups of coffee continuously. The oil and gum in the coffee beans can be emulsified and dissolved under high pressure during the brewing process, and the essence of the beans can be completely extracted by pressure, making the brewed coffee more concentrated and better in taste and flavor.
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Introduction to the grading characteristics of Kenyan coffee beans, price, taste and manor flavor
Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic areas around 16002100 meters above sea level from the capital Narobi to the mountains of Kenya. This is highly suitable for coffee beans to develop flavor.
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Colombian Coffee: the light and elegant flavor description and taste introduction
The 16th is the National Pavilion Day of the Republic of Colombia, so the flow of people in the Colombian Pavilion is particularly crowded. Colombia has four famous treasures: coffee, flowers, gold and emeralds. As the first of the four treasures, Colombian premium coffee is placed in the most eye-catching window of the exhibition hall, the price is not cheap: 118 yuan per bag. In 1808, a priest passed through Venezuela from the French Antilles
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