Introduction to the variety of Kenyan coffee bean flavor description and grinding scale treatment with fruit flavor

If you only know how to brew, but not how to taste coffee, the original delicacy may become tasteless. Some people taste coffee with the taste of the tongue, while others enjoy the aromatic mellow in the mouth. in addition, it depends on the condition of the body and the atmosphere around the coffee. In a word, tasting coffee is a very delicate thing.

When you drink coffee in a coffee shop, you sometimes drink almost half-cold coffee. No matter how good the coffee beans are and how good the brewing skills are, you will lose your appetite for coffee. Drinking while it is hot is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor will decrease, so when brewing the coffee, in order not to reduce the taste of the coffee, soak the coffee cup in boiling water in advance. The appropriate temperature for coffee is 83 degrees Celsius at the moment of brewing, 80 degrees Celsius when pouring into the cup, and 61-62 degrees into the mouth.

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Kenyan coffee has a wonderful fruit flavor, tastes like BlackBerry and grapefruit, and is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but a bit like fruit tea" is the common feeling of many people about this kind of shallow roasted Kenyan coffee. In addition to having obvious and fascinating fruit acids, Kenyan coffee is mostly from small coffee farmers and is grown in a variety of different environments.

Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale due to the introduction of Brazil's ancient bourbon seeds. In other words, Kenyan coffee was of Brazilian origin, due to changes in water, climate and handling methods. The flavor of Kenyan beans is very different from that of Brazilian beans. Brazilian coffee is planted at a low altitude, with soft texture and no obvious sour taste. In contrast, Kenyan coffee trees are mainly concentrated on the slopes near Mount Kenya, about 4 to 6500 feet above sea level, which is suitable for coffee beans to develop their flavor, because the mountain temperature is lower and the growth is slower, and the aromatic components of coffee beans are fully developed. the acidity of the fruit is more obvious and the texture is harder. In addition, Kenya was an early British colony, and the British had established a set of perfect cultivation and quality control system. After the independence of Kenya, the coffee industry built on the existing foundation.