Flavor description of Kilimanjaro Coffee Variety introduction of Regional treatment method for Manor production
Flavor description of Kilimanjaro Coffee Variety introduction of Regional treatment method for Manor production
First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.
Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.
Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.
Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.
Making fancy coffee: there are many kinds of fancy coffee. Take Japanese cappuccino as an example.
First, make Kilimanjaro coffee beans into hot coffee.
2. Pour hot water into the coffee cup, warm the coffee cup with 20ml for 30 seconds, then wipe dry.
3. Put the fine sugar in the coffee cup. Pour in the hot coffee without stirring.
4. Cover the surface of the coffee with whipped cream from the edge of the cup to the center of the cup in a spiral way. make a spiral pattern.
5. Sprinkle cinnamon powder and lemon peel crumbs and serve.
Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. It is usually more acidic than Kenya coffee and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, soak it in a pot of boiling water, and invite friends to sit around and taste it. Tanzania's famous coffee brands are Africafe, Tanica Cafe, Kilimanjaro, etc. Tanzania's main coffee producing areas are located at the foot of Mount Kilimanjaro, which is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was introduced by Christians from Kenya and began to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. Moreover, old branches must be cut off so that new branches can grow again to maintain the quality of coffee beans. Coffee bean processing plants are well equipped; coffee beans are an important economic crop in Tanzania. The local government attaches great importance to this industry. Kilimanjaro coffee is a large coffee bean of uniform size, with a grayish green color, compared with a strong sour and sweet flavor, excellent flavor. Moderate baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending
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