Description and treatment of Kilimanjaro Coffee Flavor introduction of Variety Grinding scale

"Freshness" is the most important factor in purchasing Kilimanjaro coffee beans, and there are several steps to determine whether the beans you buy are fresh or not:

1. Grab a handful of coffee beans and feel whether they are solid beans with your palm.

2, close to the nose to smell the aroma is enough.

3, take a bean into the mouth bite twice, there is a crisp sound that the beans are well preserved without moisture.

If you want to buy a single Kilimanjaro coffee bean, grab a handful in the palm of your hand. In addition to judging according to the above, you should also see whether the color, particle size and shape of each bean are similar, so as not to buy mixed beans. If you buy a blend of beans, it's normal to have different colors, particle sizes, and shapes.

Tanzania's main coffee-producing area is located at the foot of Mount Kilimanjaro, which has rich volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced from Kenya by Christians. Coffee trees must be carefully cared for, weeded and fertilized. And must also cut off the old branches in order to grow new branches to maintain the quality of coffee beans, coffee bean processing plant equipment is quite perfect; coffee beans are an important cash crop in Tanzania, the local government attaches great importance to this industry Kilimanjaro coffee is uniform size of large coffee beans, color is gray-green, compared with a strong sour and sweet aroma, excellent flavor. Moderately roasted will emit sweet and light sour, deep roasted will produce a soft bitter taste, suitable for blending First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly reduce the flavor of coffee, even if a very balanced coffee, but also can not make delicious coffee, choose good quality coffee beans, is the biggest point.

Second: eliminate defective beans, mixed with defective beans, the taste will deteriorate. Therefore, it is better to remove the defective beans without being stingy. For example, long worms with holes, abnormal development, shell without kernel, all picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of coffee beans to be mixed are not very well understood, it is difficult to mix good or expected coffee, such as mocha coffee sour heavy, can not be used to dilute the sour coffee.

Fourth: understand the different degrees of roasting, different coffee beans by the degree of roasting different, its flavor is also different, so also a good grasp, such as Kilimanjaro, Blue Mountain is generally light roasting, carbon burning is deep roasting and so on.