Description of the Flavor of Arabica Coffee introduction to the processing manor of grinding scale production area

Arabica Coffee Flavor Description Grind Scale Production Area Treatment Manor Introduction

There has long been a theory that roberstadt makes punching produce better crema, and that's true. Because robersta has half the aroma and aromatic oils of Arabica coffee. This means that less oil is extracted into the coffee, thus reducing the impact of oil on foam stability, so increasing the robersta will reduce the overall amount of oil extracted from the coffee powder, which means you have a higher probability of making a more stable and richer Crema.

"Typica" iron pickup, the name sounds very powerful, but in fact it is not so strong... its constitution is weak, disease resistance is poor, easy to catch rust leaf disease, fruit yield is also small. It is one of Ethiopia's oldest native varieties, and many Arabica are derived from iron pickups!

Robasta coffee trees originate in Congo, Africa, and account for about 20% to 30% of the world's production. Robachinta coffee tree is suitable for planting in the lowlands below 500 meters above sea level. It is extremely adaptable to the external environment, able to resist harsh weather, resist pests and diseases, and prepare the soil. Weeding, pruning also does not require much manual care, can be allowed to grow in the wild, is an easy to cultivate coffee trees. However, its flavor is more bitter than Arabica, and its quality is much inferior, so it is mostly used to make instant coffee. Coffee sold in fast food restaurants is mainly made of Robasta coffee beans. Because it's grown in Africa, most Africans drink robasta coffee.

Iron pickup top leaves for bronze is one of the characteristics, bean larger, into a sharp oval or thin pointed shape. We are familiar with, such as thunder, such as Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Small Round Bean... and so on. They are all derivatives of iron pickup trucks

Arabica is where it comes from, mantinin is the taste, slightly sour. Coffee tastes good and bad, sometimes related to roasting. I don't drink ear-hanging coffee or instant coffee. My intentional coffee machine (low-end) usually buys coffee beans online and hand-grinds them when drinking, adding milk and no sugar. The coffee beans I bought were mainly Italian, Blue Mountain, Mantenin, a shop in Shanghai. Italian is very bitter, bitter you want to cry the kind of, mantine is a small fresh taste a little sour, blue mountain is not bitter acid, without milk taste is good, the aftertaste has a trace of sweetness, smell very fragrant. In fact, I drink hand-ground coffee is also an introductory stage, coffee understanding is not deep