Description of different flavors of African Coffee beans and American beans introduction to the characteristics of varieties in the producing areas
Description of different flavors of African Coffee beans and American beans introduction to the characteristics of varieties in the producing areas
Manning, Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with ROBUSTA species accounting for 90% of the total production. Manning is one of the few Arbica species. The granule of Mantenin is large, the bean quality is very hard, and the rate of defects in the planting process is on the high side, which is usually selected manually after harvest. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality, and different baking degrees also directly affect the taste. Therefore, it has become a more controversial single product. Before the Blue Mountain was discovered, Manning was regarded as the best coffee because of its rich and mellow taste, not astringent but not sour, mellowness and bitterness can be fully revealed; moderate roasting will leave a moderate sour taste and unique flavor; if the roasting is too shallow, there will be powder and astringency.
[Santa Rita, Colombia] (deeply baked in water)-sucrose, clean, medium thickness, Santa Rita Manor, located in Antioquia, Colombia, treats coffee in the traditional way: picking coffee cherries by hand. Then the coffee fruit is washed and dried in a scaffolding. The environment around the Andes makes this coffee-growing area have fertile volcanic soil and unique water resources.
It is difficult for people who drink less black coffee to distinguish or smell its unique taste. According to the type of coffee can be divided into two categories: one is Arabica beans, the other is Robbite beans.
Previous growth conditions are more demanding, and more "delicate", but the quality is good, containing 1% of the unit weight of caffeine. The latter is much stronger than the strong, with low environmental requirements, low altitude, cold resistance and even can prevent their own virus, but the taste is astringent and contains twice as much caffeine as the former.
At present, most commercial coffees (such as instant) use Robbite beans because
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The difference between raw and cooked coffee beans; introduction to the manor
The difference between raw and cooked coffee beans the degree of roasting and flavor description of the manor introduces the use of a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed will be different according to the design position of the baking furnace and probe).
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Which is better, the water system or the sun-dried coffee beans? Introduction to the origin of the flavor description grinding scale manor
Which is better, the water system or the sun-dried coffee beans? The history of Yunnan small grain coffee began with the Robusta varieties brought by missionaries in the 19th century. In the 1950s, Soviet experts brought two major Arabica varieties to Baoshan, Yunnan to cultivate and popularize. After a special period, scientific research and cultivation tended to stagnate, and Baoshan iron card varieties were used in the international coffee competition after the reform and opening up.
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