The first flowering period of a coffee tree is about several years.
The first flowering period of a coffee tree is about several years.
When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing. As a result, coffee beans from different places show different fragrant, dry, mellow, bitter and sour tastes. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee fat and producing good coffee of high quality and consistent style. Academically, this subtle chemical is not really grease (because it is soluble in water), but it is the source of the aroma of coffee. Professional coffee is generally roasted in small batches. Different degrees of roasting of coffee beans determine what flavor the coffee beans will eventually show. The aroma extracted from coffee beans is proportional to the baking time, the deeper the roasting degree, the less caffeine content and the less acidity. The deeper the baking, the more scorched you taste and the lighter the taste of the coffee bean itself. The time required from flowering to coffee berry ripening is affected by several factors, including coffee varieties, climatic conditions and agronomic practices. For Arabica coffee, it takes about 6-9 months, which means it can be harvested in Yunnan from then on. The harvest season for the coffee belt begins in October (September in some warmer areas) and lasts until February next year. Although mechanized picking can be used when conditions permit, most countries still pick coffee fruits by hand. Manual picking is a labor-intensive operation with high cost. Therefore, it is mainly used to pick high-quality Arabica coffee beans. This is only the first step in the production of high-quality coffee, and it is also the way to pick coffee in Yunnan. Fresh fruit needs to be peeled on the day of picking, followed by fermentation, cleaning and drying to ensure that the coffee beans maintain the most pure and original aroma and flavor.
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Introduction to the folding steps of Coffee filter Paper
1. The next part of the filter paper is folded along the gap and then put into the filter. 2. Put the ground coffee powder into the filter paper and tap it a few times to make its surface flat. 3. Pour boiled water into it, gently inject boiled water (the water temperature is about 95 degrees) from the central point, and slowly spiral the boiling water into all coffee powder. 4. in order to extract the delicious coffee ingredients, it is necessary to inflate
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What is the best ratio of hand-brewed coffee bean powder to water?
The best ratio of hand-brewed coffee bean powder to water is the number of filter cup, the material of filter cup is ceramic, glass, copper, resin, etc., according to personal preference, filter cup has single-hole, double-control, three-hole, porous, and large-hole cup to prevent blockage. Generally speaking, the more holes in the filter cup, the higher the flushing skills required, so beginners had better start from single-hole and three-hole. At present, the most
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