Description of taste and flavor of Tanzania coffee beans treated with honey introduction to the characteristics of taste varieties

Description of taste and flavor of Tanzania coffee beans treated with honey introduction to the characteristics of taste varieties

First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.

Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.

Fourth: understand the different degree of roasting, the degree of roasting of different coffee beans is different, their flavor is also different, so we should also have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.

Coffee producing areas in Tanzania:

Coffee bean-shaped berry coffee in Tanzania produces a lot of coffee and is said to be more fragrant than ordinary coffee. Generally speaking, coffee beans in Tanzania have extraordinary quality. For example, the fine Tanzanian AA coffee (ChaggaAA), produced in the Moshi district near Mount Kilimanjaro, is famous for its full-grained and fragrant quality.

The characteristics of Tanzanian coffee:

Flavor: full-bodied and refreshing, with lower acidity than Kenyan coffee, pure flavor and aroma

Suggested baking method: medium baking

★★: good