Flavor description of Arabica Coffee introduction of varieties produced by grinding scale

Flavor description of Arabica Coffee introduction of varieties produced by grinding scale

Bourbon is almost all round beans, beans are a little smaller than tin card, ripening later, but the yield is 30% more than tin card. It is suitable for growing above 1200 meters above sea level, and its flavor is obviously more prominent than those below 1000 meters, but bourbon has a disadvantage that it will rest for a year as a result. Round bourbon is full of vitality, and its resistance to rust leaf disease is better than that of iron pickup, but its flavor is as good as it, or even better.

In 1810, some of the round beans in Bourbon Island mutated into pointed beans, which is known as the "pointed bourbon". It is characterized by a caffeine content of only half, low output, weak physique, and extremely rare, just like a weak aristocratic teenager.

There are also many varieties of coffee. First of all, the two most common varieties are Arabica and Robusta!

The coffee beans on the market, unless there is coffee specially grown by Robusta, no matter what name you encounter, such as Yega Sheffield, Mantenin, Columbia, etc., all belong to the subline or native varieties under the Arabica variety.

As for why it is called Manning and Yejasuefi, it has something to do with the way it is named: in the case of Yegashafi, it is a small town in Ethiopia, so the coffee produced in this town is named Yegasuefi. There will also be different small producing areas and estates or cooperatives in the town. For example, there is a place called Kochel and a cooperative called the Rico Cooperative. Most of the coffee they produce is native to Arabica, so we can call this coffee: the native species of the Rico cooperative in the Yega Fischer producing area of Ethiopia.

1. Make sure you don't have the equipment to make coffee. You can buy a French pressure kettle (available at Starbucks). That one is the simplest and tastes good. 2. Tell the Starbucks clerk about your equipment and ask him to grind it for you. It is recommended to grind it one week at a time, otherwise it is easy to get damp. 3, according to the instructions, use the coffee utensils you bought to brew. If it is legal pressure, put the powder directly in it, and inject about 97 degrees (that is, just boil for a while) in the proportion of 10 grams of powder: 180 milliliters of water (do not press down the strainer). After 4 minutes, press down the strainer and pour it out to drink. If it is too strong, you can finally add water to dilute it, but do not change the ratio of coffee to water.

I hope I can help you.