Which kind of Katim Coffee Bean is suitable for baking characteristics and Flavor description the varieties of Katim coffee beans are introduced in the manor area.

Which kind of Katim Coffee Bean is suitable for baking characteristics and Flavor description the varieties of Katim coffee beans are introduced in the manor area.

Some varieties are derived from natural gene mutations, while others are the products of artificial cross breeding or acquired breeding of native species. Arabica species are self-pollinating plants, and their genetic lineage should be quite pure. However, Tibika species and bourbon species have been brought to new countries, foreign climate conditions lead to natural gene mutations, and the characteristics of cultivated new varieties are mostly gratifying.

The story of robusta coffee is roughly the same, but it was not until 1895 that the species was officially classified into the botanical classification system (Arabica species was 1753). Robusta coffee is native to West Africa and has been grown in Java and spread all over the world. Like Arabica coffee, there are many varieties of robusta coffee, but most of them have a mediocre flavor, and the unimpressive Tibica is the original species of all Arabica varieties. It is said that Tibika originated in southern Sudan, flourished in Ethiopia and was finally planted in Yemen for commercial production around the 7th century AD. Tibica was brought to the East Indies by the Dutch and was the first coffee variety to come to the West Indies, where Gabriel de Klee was planted in French Martinique in 1720.

The ripe fruit of Tibica is red. The yield of this variety is relatively low and its disease resistance is extremely poor, but its excellent cup test quality still makes it popular all over the world.

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.