Introduction to the flavor description method of Ethiopian Yejasuefei coffee
Introduction to the Flavor description of Yejiaxuefei Coffee
Fresh and bright, for the Chinese, it is easy to be accepted, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor can be experienced even if the baking temperature reaches moderate or medium depth, even if the moderate or medium depth flavor and roundness are better than light roasting. The citrus acid, citric acid or fruit acid we usually talk about is not determined by the shallow roasting in roasting, but by the growing place, maturity, and exquisite method of coffee, accounting for 60% of the main flavor. Under the correct baking method, the baker can only determine the level of bitterness and bitterness in the taste, that is, the light or heavy taste, accounting for 30% of the prominent flavor, while the coffee maker, that is, the barista. To determine 10% of the taste. Only when the coffee beans are roasted at a temperature between 180 and 200, will the internal caramelization reaction begin. It is the beginning of an explosion, and at the end of an explosion, not only do you have to ask whether your Yega Snow Coffee has reached an explosion? Are the sweetness and acidity round and not exciting? Is there no smell of grass? Is there no astringency? Does it take a long time to return to Gan? Is the alcohol thickness great? If the answer to the above question is in the affirmative, then I am honored to tell you that the integrity of the flavor release of your Yejaschefine is relatively good, so I can't help but ask, what kind of flavor do you want to highlight? In fact, Yejaschuffe is not as sour as rumored, as sour as lemon, it has its own unique aroma, similar to rose, jasmine, nectar, acidity is similar to citrus, orange pulp is as round, Huigan is mainly chocolate or cocoa, under the correct baking degree, Yejashaffe is as bright as plum and has a long aftertaste.
The reason is simple: the sweetness of coffee comes from caramelization (browning of carbohydrates) and Mena reaction (carbohydrates combine with amino acids).
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Yunnan Tieka Coffee Bean Flavor description treatment introduction of varieties in planting Environment
Yunnan Tiepika Coffee Variety Typica: the oldest native variety in Ethiopia and southeastern Sudan, all Arabica are derived from Tibica. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Iron
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Introduction to the taste of seven coffee producing areas in Kenya by the description of AA characteristics and flavor
Kenya coffee beans introduce Africa-Kenya (Kenya) well-known representative coffee: Kenya AA Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenyan coffee is characterized by obvious fruit aromas and acidity, with a hint of wine in the full-bodied taste. Kenyan coffee is mostly grown in the southwest.
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