Detailed graphic introduction of which baking degree is suitable for Katim coffee beans

Detailed graphic introduction of which baking degree is suitable for Katim coffee beans

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 nothing to shine on. 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.

Bourbon (English name Bourbon)

Bourbon is the product of genetic mutation of the original Tybika species on the island of Reunion, and it is also the patrilineal and even grandfather line of many popular Latin American coffee species, including Kaddura, Kaduai, Pacas, New World, etc.

Kind of. Bourbon is still popular in Latin America today, crossing the ocean to Africa and taking root in Rwanda and Burundi. The ripe fruits of bourbon are mostly red, and there are also yellow or orange varieties. The yield of bourbon is about 20% to 30% higher than that of Tibica; although the flavor is slightly sweeter and sometimes more balanced, the two varieties of coffee are generally very similar.

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.