Kenya aa coffee bean extraction time flavor description grinding scale brand introduction

Kenya aa coffee bean extraction time flavor description grinding scale brand introduction

Aromatic, rich, fruity, rich and perfect on the palate. Kenya coffee has a wonderful fruity flavor, with a blackberry and grapefruit flavor, and is a favorite of many coffee lovers. This coffee has an excellent medium purity, crisp and refreshing taste. Fresh flavor and best for iced coffee in summer. When tasting this coffee, if it is accompanied by fruit with acidity such as grapefruit, it will definitely give me the best coffee experience. "Less coffee, more fruit tea" is the common feeling many people have about this light roasted Kenyan coffee. In addition to the obvious and fascinating fruit acidity, Kenya coffee is mostly grown by small coffee farmers in a variety of different environments, with different climates and rainfall each year, bringing a variety of distinct and unique personalities. Take the AAPlus grade "KenyaAA+Samburu" as an example. Samburu from 2001 has a strong dark plum fragrance and is not high in acidity.

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 trend. (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 water on the filter paper is washed onto the filter paper when it is circled, the water on the filter paper will be absorbed by the powder layer, because the water absorption speed of the powder layer is slow when it is circled with fine water flow, and the water in the powder layer is not saturated.

Following the above, after the powder layer is broken up, when the circle is turned inward to the third concentric circle, the flow becomes 150% of the previous finest flow. You will see that the powder below will continue to arch up, indicating strong stirring, and then has been in the third circle concentric circle slowly around the water injection (note that the slow circle), about 4-5 times around the 148.6 grams, then cut off water once, at this time the powder layer in the second circle and the center point of the color should be darker than other places, it is obvious to feel the position of the third circle

The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or ring coffee trees here. Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans are first acquired by the Coffee Board of Kenya (CBK), where they are appraised, graded and then sold at weekly auctions, where they are no longer graded. The Kenya Coffee Board acts only as an agent, collecting coffee samples and distributing them to buyers