Description of Arabica Coffee Bean Price and Flavor; introduction to the grinding scale of taste treatment method
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.
In addition, the biggest thing that iron pickup and bourbon have in common is that they both need the protection of shade trees. if there is no shade tree to help it block the sun, it is not only not conducive to its growth, but also greatly reduces the flavor of coffee beans.
Arabica is deeply loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. it was introduced to China by missionaries in the 19th century and widely planted in Panzhihua, Sichuan, and the dry-hot valley of the Jinsha River above 1000 meters in western Yunnan. The sunshine in this area lasts for a long time and there is a great temperature difference between day and night. The local people solve the problem of insufficient seasonal rainfall by diverting water up the mountain, resulting in a unique aroma of "Chinese coffee". Among them, Banpo coffee grown in Arabica in Panzhihua, Sichuan is the most. Compared with Yunnan and Hainan, Panzhihua in the dry-hot valley has longer sunshine, higher altitude, greater temperature difference, good light quality and more virgin land. it is a rare and most suitable area for growing Arabica coffee. Banpo coffee farmers take advantage of this advantage to adopt unique planting and processing technology: first, "do not land on the ground": from collecting coffee beans to processing into finished products, coffee has been kept free from soil and other sundries to ensure its taste and quality; second, "graded collection": since coffee beans are not uniform and mature, coffee beans of the same level are collected centrally rather than mixed together. Such as manual operation, the use of a large number of labor force to collect, classify and process. The coffee here is rich in aroma, balanced between sour and bitter, and fruity. It is very popular with consumers and foreign coffee beverage giants.
1, the market share is relatively large, there are 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.
2. Expensive Arabica is generally more expensive than other coffee beans
3. Under different planting conditions, it is best to plant in high altitude areas, with lower temperature and lower yield. It has a stronger taste, elegant mellow and acidity; about 1% caffeine (by weight) is expensive: other coffee beans are usually grown at lower elevations and higher temperatures, resulting in higher yields. Lighter taste, about 2% caffeine, lower price
Low yield Arabica coffee grows best, its flavor is much more refined than other coffee, and its caffeine content accounts for only 1% of the total weight of coffee.
- Prev
The Hot expansion and Cold shrinkage of Coffee-an introduction to the difference between Italian Coffee and fancy Coffee
Coffee beans cannot be 100% integrated into water, and soluble matter in coffee accounts for a percentage of coffee powder that was previously extracted. To put it more popularly, how much substance in the coffee powder has been incorporated into the coffee liquid. Therefore, the extraction rate is, TDS/DOSE (gram weight of powder) there is a very important concept, the reasonable extraction rate will be between 18% and 22%. If we extract too much, we will drink bitterly.
- Next
How to make a good cup of American coffee-American coffee without sugar and water
How to make a good cup of American coffee-American coffee without sugar and water is made from black coffee made by a drip coffee pot, or by adding a lot of water to Italian concentrate. In the production of the most speed, convenient, fast, cooking more casual, simple, light taste, sweet and refreshing. The method of making American coffee is relatively simple. Introduce several methods:
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?