Introduction to the method of flavor description and taste treatment in the producing area of Kenya aa coffee hand brewing scheme

Introduction to the method of flavor description and taste treatment in the producing area of Kenya aa coffee hand brewing scheme

Light roasted Kenyan coffee has a very strong taste of banana ester and citric acid, as well as malt and cereal flavors. City-wide baked (Full city) Kenyan coffee has intense aromas of caramel, cocoa and sweet chocolate bars, with berry acidity and finish. However, City roasting and city + roasting (city + City+) can really make Kenyan coffee shine. Kenyan coffee in the performance of City+ roasting, Kenyan coffee will have a typical tropical fruit, white grape flavor, but also has a bright acidity and berry flavor.

The flowery charm of Kenyan coffee is a strong floral aroma that, in some cases, blends with spices to form a lilac-like fragrance. Good roasting can successfully blend the spice with the aroma and prevent the coffee from becoming too irritant. Roasting plays an important role in the formation of this unique aroma and complex sweetness in Kenya.

For the steaming time, often see the powder layer formed by steaming, if no bubbles come out, it means that the steaming time is enough, you can inject water at the central point. Of course, many people are used to using timers for 30-40 seconds, so they can't cope with different beans and different freshness. Resulting in the possibility of steaming some defective smell out. Beginners can use timers temporarily, but it is recommended to observe the powder layer for a long time.

If you steam quickly with a large current, no bubbles will emerge. If you use fine water flow, but the circle is irregular, the water flow is intermittent, and there will be no bubbles. This stage requires a total of 6 concentric circles. After the smallest flow of water is injected into the center point by hand for 2 seconds, the concentric circle is around the first circle, and then each concentric circle is enlarged 1 turn accordingly. To the fifth concentric circle, about 12.5px away from the wall of the filter cup, all powder layers will be wet to water and washed away. Then, go back to the fourth concentric circle. The third stage will explain in detail how to circle the third lap.

After circling 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming). If it exceeds 80 grams, the flow is too large, and you must practice the smallest flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness.) This stage of the flow requirements is the lowest, even if you break the flow does not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed onto the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.