Description of the characteristics and Flavor of Brazilian Coffee beans introduction to the Grinding scale of the treatment method in the Manor
Description of the characteristics and Flavor of Brazilian Coffee beans introduction to the Grinding scale of the treatment method in the Manor
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over Brazil and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.
● quality beans: Sangduo NO.2, size NO.18
The characteristics of ● taste: mild, bitter medium, soft flavor.
The best fried culture degree of ●: medium fried culture.
As the first one of the volcanic flushing is over-extracted, and the last two is underextracted, the coffee liquid is very uneven, which needs to be fully shaken after washing, so that the two "failed" coffee liquids are mixed together to form a perfect coffee. However, shaking time will cause the temperature to drop, and if you want to directly keep the temperature extracted at high temperature, it will cause the coffee to be dry. Brazil is vividly likened to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.
Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.
Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the remaining stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.
Since the opening of the free market in 1990, the original Brazilian Coffee Authority (IBC) has been replaced by the National Economic Association, the country's non-investment administrative body, which pursues a policy of non-intervention and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by government legislation, and legitimate exporters are registered by the relevant departments.
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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, grinding powder is fine, water temperature is high, hand flushing time is shorter Japanese style: small water flow, drip, gentle touch and kneading coffee powder, grinding powder is too thick, water temperature is low, hand flushing time is longer, bald du comment, American style is like a robber, rudely extract the essence of coffee powder. Japanese style is like the East.
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The basic Flavor characteristics of Rosa Coffee introduction to the Grinding scale of Taste treatment in Manor area
The basic flavor characteristics of Rosa coffee in the manor area the raw bean of Rosa coffee has a very beautiful blue-green, jade-like warm texture, it smells of fresh grass, peach, berry and the unique milky sweetness of oolong tea that most coffee beans do not have. it seems that the aroma and taste of this kind of things need to be associated, but light.
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