Characteristics of species and Flavor of Yejiachefi Coffee beans
Description of species and Flavor of Yejiaxuefei Coffee Bean introduction of Variety Grinding scale
Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin from Sumatra is one of the few Arakabi species with large particles, but poor production management and baking will reflect the beans. It was regarded as the best before the Blue Mountains appeared. Characteristics: fragrant-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong
Charcoal roasted coffee, also known as bitter coffee, means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel. Coffee beans roasted with carbon fire will have wood flavor instead of carbon burning flavor. This kind of coffee comes from Japan, and the pure re-roasting creates the unique taste of Japanese charcoal roasting. Its aroma is special, sweet, mellow, full-bodied and extremely bitter.
Since 2006, some coffee processing plants in some producing areas have adopted the exquisite elevated shed sun drying method, which invests in high-intensity human labor, which isolates the coffee fruit from contact with the ground and prevents the miscellaneous smell of soil in the process of sunlight. create an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.
The grading system of Ethiopian coffee is not based on the number of items, but on the proportion of defective beans in raw beans. In October 2009, Ethiopia launched the ECX boutique coffee trading classification system, and Q-Grader rated raw beans as follows:
Washed Yega Chuefei is divided into two grades: Grade 1 and Grade 2.
Grade 1, Grade 3, Grade 4 and Grade 5 were divided into sun Yega Xuefei.
Grade 1 is the highest grade, that is, Yega Xuefei with the lowest defect rate and the best quality.
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Description of characteristics and Flavor of Sunshine Yega Coffee beans introduction of varieties produced by grinding scale
Description of the characteristics and flavor of sun-tanned Yejiaxuefei coffee beans [Solar Yersinia Snow]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grinding degree 4 Fuji V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 25s, the second water injection 104g water cut off, the second water injection to 230g water, not the water at the end, the extraction time is about 2Rom 12s
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Bourbon coffee has several flavor description characteristics introduction of grinding scale taste treatment method
Bourbon coffee has several flavor description characteristics grinding scale taste treatment method introduces Mantenin coffee dry Indo Sumatra. The sour taste is moderate, with a very strong aroma, the taste is bitter, but has a strong mellow. General coffee lovers mostly drink on their own, but it is also an indispensable variety of mixed coffee. Mocha coffee is mainly produced in Ethiopia. Beans are small and fragrant.
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