What is the baking degree of Katim coffee beans? introduction to the Flavor Manor

Katim Coffee Bean Flavor Description Variety Introduction

Just tasted, like other coffee I roast, pure and extraordinary, reflecting the complete quality of the best. The use of shallow deep baking, highlighting the rich oil content of katim, control the bitter feeling that may be brought about by deep baking, so that the sweet taste can be clearly expressed.

?? Because the moisture content of the sample beans is high, the color is bluish yellow at the beginning of dehydration, which confirms my judgment of high moisture content, and the dehydration process is appropriately prolonged. Detonation neat and crisp, revealing a strong aroma. Such an effect, without tasting what it tasted like, actually intoxicated him first.

?? Katim baking, shell explosion rate is high, many baking friends asked me why his baked beans will burst shell, he analyzed is the origin of the reason. Therefore, he asked me to give a conclusion as to whether Simao produced coffee beans or Baoshan produced coffee beans. This question is really elementary. There are good and bad everywhere. The sample received this time is good. The same coffee beans, from different roasters, may be the best value, or they may spoil the coffee. So don't jump to conclusions about what's good and what's bad. Or find problems from yourself, improve yourself, in order to reflect the best side of coffee

There are four coffee trees in the world, but the coffee we drink today is mainly the fruit of two coffee trees, one Arabica and the other Robasta.

Arabica coffee trees are not easy to grow, and many are on sloping lands at high altitudes, and picking requires manual labor. However, the taste is balanced and the caffeine content is also low. And Robasta species is easier to plant, all kinds of heat, cold, moisture, drought, disease resistance. Once Vietnam's coffee was attacked by leaf rust, Arabica coffee trees died, only to plant Robasta. In addition, the Rosetta species is also relatively easy to harvest, in addition to artificial vibration machine can also be competent. This variety is simply all kinds of benefits, but the fatal is the production of coffee beans aroma is very poor, bitter excess acidity, there is a high caffeine content, so more used to make instant coffee. And most of the beans on the market today are Arabica.