Katim coffee beans suitable for what kind of roasting degree characteristics of the region flavor description

Introduction to the description of the flavor of Katim coffee beans in which baking degree and characteristics are suitable.

Katim is a variety introduced later, with a relatively stable output and strong resistance to diseases and insect pests. It is planted in a large area in Yunnan, and now it is easy to buy Katim beans on the market. Katim aa beans are also exported beans, which is not bad on the whole. Not to mention in China, even in the whole of Asia, Yunnan's beans are very excellent. As for cat shit, Manning and so on, it cannot be compared with Tibica in terms of coffee beans alone. These are the basic varieties in Yunnan. Generally speaking, they all belong to Tibica and the later varieties under Arabica, which is different from Robusta in Hainan.

As for quality. I personally suggest that you can try it. Generally speaking, except Tiebika is a little more expensive, Katim can be said to be the price of cabbage. Tiebika medium roast taste individual coffee and then believe that you have your own comments, if you like the blue mountain flavor, I think I should like Yunnan Tibika. The taste is lighter and the aftertaste is long and fruity. But the first sip may disappoint you because there is no strong taste of coffee.

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.