Flavor description of Kenyan Coffee Bean by hand method introduction to Manor Grinding scale in producing area

Kenyan coffee

American style: large current, strong water column, impact stir-fried coffee powder, with the help of stirring bar disturbance, fine grinding, high water temperature, short hand flushing time

Japanese style: small water flow, drip, gently touching and kneading coffee powder, coarse grinding powder, low water temperature, long hand flushing time

In terms of bald du comments, the American style is like a robber, rudely extracting the essence of coffee powder. The Japanese style is like the character of the oriental nation, moistening the rain silently and gently.

To sum up, it is roughly like this, but with the continuous development of hand-impact theory, American-Japanese techniques continue to integrate, learn from each other, and develop quite a number of schools, so it is not very good to divide the American-Japanese style.

The world of coffee is rarely established, there are countless changes, and this is the charm of hand flushing.

Today, I try to introduce some common techniques and find some master videos, hoping to bring some reference to friends who like hand flushing. The level is limited

The flowery charm of Kenyan coffee is a strong floral aroma that, in some cases, blends with spices to form a lilac-like fragrance. Good roasting can successfully blend the spice with the aroma and prevent the coffee from becoming too irritant. Roasting plays an important role in the formation of this unique aroma and complex sweetness in Kenya.

One of the keys to really roasting Kenyan coffee is the dehydration stage of roasting. By drying slowly and gently over a low heat, you can bring out the sweetness of Kenyan coffee and help improve the taste. Ensuring that first crack is robust and powerful can also help improve the taste. During baking, an explosion is the most elastic moment in the cell structure of coffee beans, and full bursting can fully decompose carbohydrates and bring about changes in taste.

When baking Kenyan AB and PB from the same processing plant, I found that slow and gentle dehydration not only adds to the taste, but also brings more aroma, aroma and flavor. I have made a comparison that Kenyan coffee, which is gently and slowly dehydrated, has a brighter and richer flavor on the first day than those that were dehydrated for a short time in the fire. The sweetness was highlighted the next day, with a creamy and sticky taste.