Description of the Flavor of Yunnan Tieka Coffee beans introduction to the varieties produced in the planting environment
Description of the Flavor of Yunnan Tieka Coffee beans introduction to the varieties produced in the planting environment
Catimor: Katim is not pure Arabica, it is a hybrid of Timor (which belongs to Robusta) and caturra (a variety of Bobang), so catimor has 25% Robusta blood, and its Robusta blood also determines its taste defects: the aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating mildew.
All the varieties planted in Pu'er area of Yunnan are catimor (Katim). In Baoshan City, typica and bourbon were introduced as early as the 1950s, and the locals called them "old varieties". Because the old varieties have low disease and insect resistance and yield, and the management is relatively expensive and manpower, coupled with the market purchase price does not have many advantages, brown farmers have changed to a new variety catimor in recent years. From the botanical point of view of coffee, Yunnan small-grain coffee is genetically similar to the recognized best blue mountains in Jamaica (Jamaica Blue Mountain) and Kona in Hawaii.
Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 a.m., and blooms at 5-7 a.m. most of Yunnan now grows Katim, which is a hybrid of Kaddura and Robsta, a branch of the bourbon line of Arabica species. The reason for planting this variety is that Katim has the Robusta gene, so it is better than a single old variety in disease resistance, and the yield is better than that of the delicate old variety. Poor disease resistance and low yield, farmers naturally prefer to grow Katim, so now Yunnan has set off a Katim wind.
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How to make coffee filter paper by hand
1. The next part of the filter paper is folded along the gap and then put into the filter. 2. Put the ground coffee powder into the filter paper and tap it a few times to make its surface flat. 3, pour boiling water into it, gently and steadily inject boiling water (water temperature about 95 degrees) from the center point, and slowly penetrate all coffee powder in a spiral manner.
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Coffee powder rough grinding scale Kilimanjaro grinding coffee powder
Coffee powder rough grinding scale Kilimanjaro grinding coffee powder if the coffee powder is too fine, it will not only extract too much, but also make the coffee liquid clog the catheter when it is refluxing. If the coffee powder is too coarse, it will make it difficult to extract aromatic substances still hidden inside the particles, unable to touch and extract with hot water, and the brewed coffee will not have enough aroma. (the Belgian pot is the same) so one
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