Introduction to the quality and taste of grinding scale of Ethiopian Sidamo coffee bean flavor description method
Introduction to the quality and taste of grinding scale of Ethiopian Sidamo coffee bean flavor description method
Dessert maker Wei Wei brought back coffee beans from the famous the cupping room during his trip to Hong Kong. Founded in 2011, the shop won the runner-up in the Hong Kong baristas competition that year, winning the top three in Hong Kong in 2012 and the Hong Kong champion and runner-up in 2013, and its founder Kapo Chiu won the title of runner-up in WNC (World barista Competition) in 2014.
1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.
two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.
The improved method of tanning, that is, to improve the two shortcomings of the traditional way:
1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.
two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the end of the exposure, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.
After obtaining the raw coffee beans, sometimes in order to pursue the perfect taste, the final screening will be done, so this sunny sidamo can reach the highest level of G1.
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Colombian Ramon Coffee Bean Flavor description, taste characteristics, grinding scale variety manor
Colombian Ramon coffee bean flavor description grinding scale variety manor introduces that in many parts of Colombia, the elevation is between 1200 meters and 1800 meters, and the annual rainfall is about 2000 millimeters. Sufficient sunshine and rainfall are very suitable for coffee growth. In recent years, however, Jos é Ramon Corazos, who lives in the southern province of Uila, has gradually found that there is less and less coffee on his plantation.
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