How to drink Kilimanjaro Coffee Flavor description A brief introduction to the degree of Grinding
How to drink Kilimanjaro Coffee Flavor description A brief introduction to the degree of Grinding
First: choose good quality coffee beans, because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced single coffee, but also can not make delicious coffee, the choice of good quality coffee beans is the biggest point.
Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, it is better to be missing than rotten to get rid of the defective beans without stinginess. For example, long worms with holes, abnormal development, shell without benevolence, will be picked out.
Third: understand the characteristics of coffee beans, if the individual characteristics of the coffee beans to be blended are not well understood, it is difficult to mix good or desired coffee, such as mocha coffee is more sour, it can not be used to dilute the sour taste of coffee.
Fourth: understand the different degree of roasting, different coffee beans are roasted differently, their flavor is also different, so we should have a good grasp, such as Kilimanjaro, Blue Mountain is generally medium-shallow baking, carbon roasting is deep baking and so on.
The way to siphon the pot is to heat the water below, cook it with an alcohol lamp, put in the coffee powder when the water goes up, and use a gram spoon, a cup of 2 tablespoons, 2 cups, 3 cups, 3 cups and 4 spoons. Then stir with a stick. Stir once in 15 seconds, 56 laps at a time. A cup of coffee should be controlled within 55 seconds or it will be sour. The fragrance won't come out if the time is short. If you cook it well in a siphon pot, you will see that the coffee powder is in the shape of a yurt instead of flat. Warm the cup with hot water before drinking the coffee so that the coffee won't get cold soon.
Kilimanjaro AA is the highest grade of beans, its grains are full, pure flavor, rich and refreshing, all aspects of quality are good. It is usually more acidic than Kenya coffee and evenly stimulates the taste buds in the middle and sides of the back of the tongue, feeling a bit like the sour taste of tomato or soda. After moderate or more moderate baking, it has a strong aroma, then grind it into a fine powder, add boiling water to soak a pot, call friends to sit around and taste, suddenly feel fragrant and tongued.
Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Moderate baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending
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