Tips on the roasting degree of Kilimanjaro Coffee beans Flavor description introduction to the region of taste production
Kilimanjaro Coffee Bean Roasting Tips Flavor Description Taste Introduction
Follicular: coffee powder into the pot, soaked in hot water for a few minutes, and then filtered by filter cloth or filter to form a cup of coffee liquid.
Siphon pot, drip pot, Belgian coffee pot and Vietnamese coffee pot, etc., all belong to follicular brewing tools, they all have a soaking process, thus forming a more complex taste.
High-pressure coffee: Pressurized hot water is used to penetrate the compacted coffee powder to produce a thick cup of coffee. Tools in this form include mocha pots and espresso machines.
Fast brewing method: can use Italian espresso machine, faster coffee brewing method. Espresso machine can continuously extract several cups of coffee, the high pressure in the boiling process can dissolve the oil and colloid in the coffee beans, the essence of the beans is completely extracted through pressure, making the brewed coffee more concentrated, taste and aroma better.
Blending:
First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly reduce the flavor of coffee, even if the production of a very balanced coffee, but also can not make delicious coffee, choose good quality coffee beans, is the biggest point.
Second: eliminate defective beans, mixed with defective beans, the taste will deteriorate. Therefore, it is better to remove the defective beans without being stingy. For example, long worms with holes, abnormal development, shell without kernel, all picked out.
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Flavor description of Yega Xuefei G1 washed coffee beans introduction to the production area of grinding scale varieties
The flavor description and grinding scale of Yejiaxefi G1 washed coffee beans introduce the flavor characteristics of the varieties: BlackBerry, strawberry jam, sweet orange, wine, apple, honey, long finish and high mellow thickness Chelba is a boutique coffee and raw bean cooperative located in the Gedeo area of Yejasuefei. There are about 700 smallholder growers in the Gedeo area, who all harvest the coffee fruit.
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