Introduction to the taste characteristics of honey kiss coffee bean flavor description of producing area
Introduction to the taste characteristics of honey kiss coffee bean flavor description of producing area
NEKISSE is from Shakisso District, as early as 2008.
Ninety Plus has specially treated a bag of Shakisso coffee, which is evenly distributed to Tim, the world champion from Taiwan.
Four countries, including Wendelboe, were described at the time as "strong fruit (strawberry jam), cinnamon, flowers, chocolate, apricot", Ninety
Plus decided to develop a tracking program in the area. By the end of 2009, the flavor of apricot and spices with high consistency was significantly enhanced. Focus on "consistency", Ninety
Plus therefore added the prefix "Ne~" and went public in the spring of 2010.
Because of its extremely high altitude, small bean shape, but extremely high sweetness (usually high altitude beans with high acidity), it doesn't taste like Aricha.
Beloya's perfumed fruit (perfumed
Effusive (fruit), but if you remove the wet powder from Nekisse, you will smell a very strong and complex smell of spices (spicy)
Notes), this change can be felt in drinking slowly, so the change of Nekisse in cooling is its strength.
Another feature is the change in the number of days of exhaust, as far as light baking is concerned, from 3 to 5 days of sweetness, to 7 days of 10 days of juice, to more than 12 days of sour wine, in addition, the change in deep baking is no less than that of shallow baking, which is understandably different from the description of Nekisse in different places.
Nekisse is the third 90-compliant bean found by Ninety Plus after Aricha and Beloya in 2010. And on Coffee
Review scored the highest score of 96 for the year.
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2016WBC Barista Contest Scoring Table Rules Registration Champion
Wbc barista contest 2016 scoring table rules for registration winners have a small amount of coffee powder around the grinder is acceptable. Barista is meant to work, so there is no penalty for having some ground coffee around the grinder. Score from one to six, with zero if the work area is very chaotic. Sometimes it is difficult to distinguish between 4 and 5 points, but if the overall impression is really good, you can add
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Thickness scale of hand-made coffee powder-thickness adjustment of hario bean grinder
The thickness scale of hand-made coffee powder-the change of humidity adjusted by the thickness of hario bean grinder is also one of the factors that affect the degree of grinding. When the humidity is relatively high, the moisture rate of the ground coffee powder is very fast, and there is already a slight humidity when filling and distributing the powder. at this time, the coffee flavor components have reacted with the air with high humidity and become messy and impure.
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