Introduction to the grinding scale of the quality and taste characteristics of Tanzania coffee bean flavor description treatment

First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.

Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.

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, and the local government attaches great importance to this industry.

Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit, making people taste endless aftertaste. After drinking Tanzanian coffee, I always feel a soft and mellow earthy smell at the corners of my mouth. Coffee gourmets often use words such as "wild" or "wild" to describe it. It can be said that pure Tanzanian coffee is "the most African coffee". Tanzania AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. Usually it is mildly acidic and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, invite friends to sit around and taste it, and suddenly feel fragrant and full of tongue. its quality is much better than the instant coffee we often drink. Coffee from Tanzania has long been loved by Europeans and joined the ranks of famous products.