Introduction to varieties of grinding scale for description of taste and flavor of Bourbon coffee

Introduction to varieties of grinding scale for description of taste and flavor of Bourbon coffee

According to previous experience, this time three coffee samples with a fixed amount of raw beans, the same baking equipment and different roasting stages were also used on the espresso machine: the beans with smooth black brown and red brown oil after the second explosion, the beans that finished heating with a little green smoke, the light brown beans just after the first explosion.

Yunnan Bobang coffee, which produces more oil, makes espresso with strong aroma, some scorched fragrance, rich and balanced taste and at the same time feel some bitterness and bitterness like some whirlwind, strong and powerful.

Just after the first burst of shallow baked beans, the espresso is just like the espresso made from Blue Mountain-super sour, Krima crema and coffee are so super sour that it's a little unpleasant.

Deliberately and subjectively look at any kind of coffee beans is not good, seek truth from facts and objective comprehensive analysis and treatment, good is good, bad is why? Did you do something wrong? What's your specialty? Can it be used for other purposes? Chinese people should seriously taste the coffee beans of their own country. The espresso coffee made from Yunnan Bobang Coffee will make you a feeling of happiness and pride. For a detailed description, please browse from the beginning.

Bourbon: this variety is derived from the iron pickup and was expanded by the French in 1708 on the island of Bourbon (now known as Reunion). Bobang also has a beautiful aroma and rich flavor, which is higher in yield and growth than iron pickup trucks. It is suitable for planting in an area of 1200 million meters, but it is less resistant to diseases and insect pests and is more sensitive to strong winds and heavy precipitation. Bourbon coffee is a variety of small-grain coffee second only to iron pickup. At first, the main branch and trunk grew upward at 45 degrees, and with the fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. Bobang terminal bud tender leaves are green, called green top coffee All the varieties planted in Pu'er area of Yunnan are catimor (Katim). In Baoshan City, typica and bourbon were introduced as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to a new variety catimor in recent years. From the botanical point of view of coffee, Yunnan small-grain coffee is genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.