Introduction to grinding scale of Kenyan coffee producing area characteristics and flavor description treatment method

Introduction to grinding scale of Kenyan coffee producing area characteristics and flavor description treatment method

After circling 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming). If it exceeds 80 grams, the flow is too large, and you must practice the smallest flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness.) This stage of the flow requirements is the lowest, even if you break the flow does not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed on the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.

On the contrary, hand flushing is popular in China. The water is also injected at the central point, but the flood flows around 2-3 times, and the water in the powder layer is saturated. The large current has a great impact on the powder layer, and many people do not dare to go to the extreme edge, so they can only circle around the center point and the middle part of the filter cup wall. the large water flow will quickly push up the powder layer, and some of the steaming powder layer on the far side will be relatively dry relative to the central point, resulting in insufficient extraction. (taste trend: the first taste of drinking coffee is included in, and the coffee liquid flows directly down to the throat, resulting in a strong taste and easy to have raw and mixed smell.)

In Kenya, except for SL28, SL34, K7 and Ruirull11, the best varieties are SL28 and 34, which are not resistant to leaf rust but have vulgar berry flavor, so they are usually grown in high altitude areas, in which SL28 is drought-tolerant and SL34 is moisture-tolerant. The real top Kenyan coffee comes from these two varieties, while K7 has a general taste but is more resistant to diseases and insect pests, so it is grown in low altitude areas, while Ruirull11 has Robusta gene. Poor flavor is used for mass production of commercial beans. So, the delicious Kenyan AA I drink comes from the two varieties SL28 and 34, that is, there is no doubt that Kenya is also recognized by many people as boutique coffee, its flavor not only has the wild flavor of Africa, but also has the mellow and clean of American coffee, with obvious fruit aroma and ripe fruit acid. And the coffee-producing region of Nayeri in Kenya won fourth place in the 2010 SCAA "Coffee of the year" list with 89.22 points. I think Kenyan coffee is like the film "out of Africa". The film is worth watching, the coffee is worth drinking, and it is well-deserved to be able to go out of Africa to win the honor.