Description of extraction time and Flavor of Kenya aa Coffee Bean Variety characteristics Grinding scale production area

Description of extraction time and Flavor of Kenya aa Coffee Bean Variety characteristics Grinding scale production area

Kenyan coffee is generally grown at an altitude of 1500 to 2100 meters and is harvested twice a year. To ensure that only ripe berries are picked, local coffee farmers often make about seven rounds of inspection in the forest. Kenyan coffee is generally grown by small farmers, who usually send fresh coffee beans to cooperative cleaning stations after harvesting. The washing station sends the dried coffee to the cooperative in the form of "parchment coffee beans" (that is, coffee beans covered with endocarp) to the cooperative ("parchment coffee beans" is the last state before coffee beans are peeled). All the coffee is collected together, and the growers charge the average price according to their actual quality. This trading method generally works well and is fair to both growers and consumers.

After circling 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming). If it exceeds 80 grams, the flow is too large, and you must practice the smallest flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. 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 flow requirements is the lowest, even if you break the flow does not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed onto the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.

After the smoldering powder layer is washed away and wound inward to the third concentric circle, the flow increases to 150% of the previous smallest flow. You will see that the following powder will keep arching up, indicating that the stirring is strong, and then inject water slowly around the third circle (notice that it is a slow circle), which can reach 148.6 grams after about 4-5 times, when the water is cut off. at this time, the color of the second circle and the center point of the powder layer is darker than other places, and the position of the third circle is clearly felt.