Introduction to the method of flavor description and taste treatment of coffee bean grinding characteristics in Kenya

Kenyan coffee beans grinding characteristics Variety Manor Producing area Flavor Description Taste treatment Introduction

Kenya coffee varieties

Bourbon Bourbon was first brought to Kenya for cultivation. In the 1950s, Scott Laboratory, an agricultural research institution at that time, made unremitting efforts to select two excellent hybrids SL-28 and SL-34, overturning the long-standing bias that artificial breeding varieties were not superior to natural varieties. SL-28 and SL-34 help Kenya coffee to form its own unique flavor characteristics and establish a perfect reputation in the coffee industry.

As with other coffee-producing governments, SL-28 and SL-34 have withstood the test of time, cultivating loyal fans for generations of Kenyan coffee. The Coffee Research Foundation began efforts to promote a new variety, Ruiri 11, assuring coffee lovers that the new variety still had the classic flavor of Kenyan coffee, but continued efforts did not win the approval of coffee drinkers, who agreed that the new variety lacked taste, and the future of Ruiru11 remained to be seen.

In addition to the prestigious traditional Arabica coffee, Robusta coffee is also produced in Kenya's western lowlands.

Kenya coffee growing methods

There are mainly two types of large farms (estates) and cooperatives (Cooperatives). The former generally has a larger planting area and independent coffee processing facilities. Most coffee production is done by a large number of small farmers, who form coffee cooperatives. Coffee cooperatives hire managers to oversee their members 'coffee processing, even to the point of managing each coffee tree.

Kenyan coffee is obviously more spicy and unrestrained than shade trees in many high-quality producing areas, and shade trees are not common. In addition, Kenyan coffee is rarely certified. Variety and environmental factors make pesticide use necessary. Organic certification, which is popular in other countries, is rare in Kenya.

After 6 concentric circles, the electronic scale will show that the water volume is about 70-80 grams (including 31.8 grams of water for steaming). If it exceeds 80 grams, the water flow will be too large. Use this fine water flow to slowly disperse the powder layer formed by steaming in a circle. All the powder is wet to water, which determines the taste direction. (The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness.) This stage of the water flow requirements are the lowest, even if you appear off the flow does not affect the taste, as long as it can be wet to all powder. At this stage, if the circle is washed onto the filter paper, the water on the filter paper will be absorbed by the powder layer, because the powder layer absorbs water slowly when it is circled with fine water flow, and the water in the powder layer is not saturated.

The opposite is the domestic popular large current hand rush. The same is injected at the center point, but the large water flow circles 2-3 times, and the water in the powder layer is saturated. Large water flow has a large impact on the powder layer. Many people dare not go around to the outermost edge. They can only circle around the center point and the middle part of the filter cup wall. Large water flow will quickly push up the powder layer. Some of the steamed powder layers on the outermost edge will be relatively dry compared to the center point. There is no flushing of the steamed powder layer, resulting in insufficient extraction. (Taste trend: The first feeling of drinking coffee is that the taste is inward, and the coffee liquid flows directly down to the throat. The taste is strong and it is easy to have miscellaneous tastes.)