Coffee varieties and varieties of coffee cultivation in various countries
Cuban Cristeer Mountain Coffee
Suitable for baking: moderate
Taste characteristics: the taste is stable. A balance of sour, bitter and sweet.
Coffee beans belong to medium to large grains. In particular, Mount Crisdale is Cuba's proudest high-quality large-scale coffee beans.
Mexican coffee
Suitable for baking: medium ~ depth
Taste characteristics: sweet and sour, strong flavor.
Especially the water-washed coffee beans produced in the highlands have excellent aroma and sour taste.
Guatemalan coffee
Suitable for baking: depth
Taste characteristics: bitter and fragrant, good taste.
The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.
Jamaican Coffee
Suitable for baking: mild to moderate
Taste characteristics: there is a certain sour, bitter, sweet taste, the smell is also good.
Among them, the flavor, aroma, concentration and sour taste of "Blue Mountain" are all very average, which is known as the best coffee.
Honduran coffee
Suitable for baking: medium ~ depth
Taste characteristics: sour and slightly sweet.
Generally from medium to large, the taste is soft and unbiased.
Costa Rican coffee
Suitable for baking: moderate
Taste characteristics: moderate acidity and mellow taste.
Coffee beans belong to the large-grain type, especially those produced in the high areas along the Pacific coast.
Salvadoran coffee
Suitable for baking: medium ~ depth
Taste characteristics: mild and moderate sour, bitter and sweet taste
Produced in the highlands, for the size of the large coffee beans, fragrant and mild taste.
Colombian Coffee
Suitable for baking: medium ~ depth
Taste characteristics: sour, bitter, sweet and strong, the color is like a good wine.
Coffee beans have a unique thick flavor, whether used as pure coffee or mixed are very suitable.
Brazil Coffee
Suitable for baking: medium frying
Taste characteristics: mild, moderate bitterness, soft aroma.
In particular, coffee beans that meet the four conditions of Brazil, Santos, small proportion of defects, large beans and soft taste are the most well received.
Yemeni coffee
Suitable for baking: medium ~ depth
Taste characteristics: slightly sour and strong aftereffect, but also sweet.
Together with the coffee produced in Brazil and Colombia, it is the three swordsmen who have been chosen as blended coffee.
Indonesian coffee
Suitable for baking: depth
Taste characteristics: bitter and full-bodied, but also sweet.
The rich, mellow and honey-like taste from Toyo made it regarded as the best before the Blue Mountains appeared, and its unique flavor is still loved by many people today.
Kenyan coffee
Suitable for baking: depth
Taste characteristics: strong sour and fragrant, the favorite of the Germans.
In taste, "Kenya AA" is particularly well received.
Hawaiian Kona Coffee
Suitable for baking: medium ~ depth
Taste characteristics: smooth taste and moderate sour taste, add other spices to mix into a special taste.
The widely sought after "OldKona" is a kind of soft coffee that has been baptized over the years.
Ethiopian coffee
Suitable for baking: medium ~ depth
Flavor features: both fragrant and sour, washing coffee has a strong sour taste.
The beans are small and fragrant, and the special names of "Haramoca" and "Longgubeli" have a unique flavor, usually only called "mocha".
Kilimanjaro Coffee
Suitable for baking: medium ~ depth
Taste characteristics: moderate acidity, elegant and sweet flavor.
The coffee beans grown in Arabica, especially the AA grade (large-grain beans), are the best.
The taste of coffee
Sour representative: mocha, Hawaiian sour coffee, Mexico
High-grade new beans from Guatemala, Costa Rica, Kilimanjaro, Colombia, Zimbabwe, El Salvador and the Western Hemisphere are also sour.
Bitterness representatives: Java, Mantenin, Angola
All kinds of old beans from Bogota, Congo and Uganda are also bitter.
Sweet representatives: blue Mountain, Santos, Kenya
Colombian metenin, Venezuelan old beans, Kilimanjaro, Mocha, Guatemala, Mexico and Haiti are also sweet.
Neutral representative: Brazil, Honduras, Cuba
El Salvador, lowland Costa Rica and Venezuela are also neutral coffee.
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What are the natural weather conditions and environment for growing coffee
Character identification: 1. The seed coat of small fruit coffee has been removed, oval or oval in shape, 8-10mm in length, 5-7mm in diameter, 3-4mm in the middle part of coffee tree, raised on the back, flat on the ventral surface, with slightly curved longitudinal groove and paper seed coat marks. Raw products are yellow or dark green; baked products are dark brown with special aroma and slightly bitter taste. Astringent. 2. The seeds of medium fruit coffee are slightly larger and ovoid.
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Video course on hand-made coffee-what are the ways to make different kinds of coffee?
1. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee. two。 Grind beans. The thickness of hand-made coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically,
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