Katim coffee beans suitable for which kind of baking flavor description taste variety introduction

Katim coffee beans suitable for which kind of baking flavor description taste variety introduction

Katim, as a variety that has taken root in Yunnan, I love and hate it. Although it has many shortcomings and is not suitable for planting at high altitude at all, there is still a lot of room for improvement and it has become better and better. How to find more of its advantages and make use of it is the most important. In the popular shallow baking pursuit of sour aroma to enhance the sweet taste of the domestic circle, it appears to be insufficient thickness. But few people realize that because of Katim's Romsta pedigree, it is suitable for deep and fast baking. Therefore, please treat and promote Yunnan coffee correctly.

The blending method of sugar juice is to melt sugar and water at the ratio of 4:6 to make it cool naturally. It should be noted that too much water will make the coffee taste lighter, and too little water will not be easy to dissolve with the coffee. After blending, you can keep the sugar machine in the refrigerator for a while.

Its bubble method is more or less the same as filter paper, but the coffee taste is more detailed, it can make the coffee bitter. Sour taste and other characteristics are completely presented, but the inconvenience of flannel filter is in maintenance, cleaning and finishing. When using it for the first time, rinse it with hot water, then boil it in boiling water soaked in coffee powder or tea dregs for 10 minutes to remove the stench of the cloth, then rinse with water, rinse clean with hot water after use, soak in cold water and store. Remember not to use soap or dry directly, otherwise it will produce a bad smell. When refrigerated, it is best to put it in an airtight container so as not to stain the smell of other foods.

Brewing step: remove the filter from the water, gently wring the water with your hand, pour the coffee powder into the filter with the plush facing outward, gently shake, drop the boiling water into the coffee, from the center to the surrounding, do not inject too much at one time, lest the coffee powder begin to expand, produce fine foam from the filter and lower a few drops of coffee liquid from the filter. When the coffee liquid becomes light brown, remove the filter immediately. Sometimes when the foam is mixed with impure substances, the taste of the coffee will get worse, and after the extraction, the central part will not sink, and there will be no foam left on the surface.

In the eyes of most Chinese, Yunnan Coffee is Yunnan small Coffee. Many people even think that Yunnan Xiaogi is a coffee tree. Perhaps in the eyes of many businessmen, this name means business opportunities, but in my eyes, this name is dispensable, he is at best a brand, absolutely can not be regarded as a coffee variety. Since we talk about the varieties of coffee in Yunnan, we have to mention "Catimor Katim". This coffee variety was introduced by Nestl é and then improved and hybridized into CIFC7963, which is now widely cultivated in Yunnan. The original seed is a hybrid of Timor Hybrid and Caturra. It is characterized by high yield of Caturra, dwarf of plant and strong disease resistance of timor. In the early days of its birth, Katim was considered by the industry to have a bad taste because of timor's Romsta pedigree. However, with the continuous improvement of varieties, the cup test of the sixth generation of F6 Katim has been on a par with that of Kaddura and Kaduai planted at low altitude. However, there is still a big gap between planting in high altitude areas and other varieties.