Introduction to the taste of Yejia Coffee Coffee Flavor description Grinding scale Variety production area treatment method

Introduction to the taste of Yejia Coffee Coffee Flavor description Grinding scale Variety production area treatment method

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

In fact, what we want to say is that it is not just Yega Snow Coffee, but coffee with high alcohol thickness and bitterness, such as Mantenin, is sour even if it is lightly roasted, so can we describe this sour taste as citrus acid? To sum up, all the shallow roasting of coffee is sour, which is the wrong taste released under the wrong roasting degree.

General coffee varieties are named after their origin, while boutique coffee is more accurate in traceability. The name of this coffee can be explained as: this coffee is grown in Ethiopia, Yega, where it is grown, washed in Kochel's processing plant, and graded as first-grade coffee beans (hand-picked, very few defective beans). In addition: even if it is produced here, beans without Yega Shire flavor are not qualified to be named by that name.

Key points of G _ 1 tasting of Yejia Snow Fine

1. Be sure to smell the dry fragrance (freshly ground coffee powder). Is there a scent of flowers in your nostrils?

2, try not to add milk and sugar, with a normal heart, look at it as a whole fresh, sour and sweet flavor

3. After cooling, does it highlight the sweet potato flavor?