Coffee review

Ethiopian Sidama Coffee Bean Taste Treatment Method Grinding Scale Variety Introduction

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, The taste of Ethiopian Sidamo coffee beans processing method grinding scale variety introduction 1. Check whether the siphon pot upper/lower seat and filter, filter cloth are in good condition, timer, stirring rod and coffee measuring spoon are complete. 2. Pure water is used. In order to improve the production speed, the water can be heated directly. 3. Add water (slightly more than the actual amount) according to the scale on the bottom of the siphon pot. 4. ignition

Introduction to the varieties of grinding scale of Ethiopian Sidamo coffee beans by taste treatment

1. Check the siphon pot upper / lower seat and filter, filter cloth is in good condition, timer, stirring bar, coffee spoon is complete.

two。 The use of pure water, in order to improve the production speed, can directly heat hot water.

3. Add water according to the scale on the lower seat of the siphon pot (a little more than the actual amount of water).

4. Before heating the fire, dry the water droplets outside the upper / lower seat of the siphon pot with a mouth cloth (to prevent the siphon kettle from being damaged).

5. Add hot water to the coffee cup or put it on a cup warmer to warm the cup (to prevent the aroma and acidity of the coffee from increasing)

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown.

The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.

Dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate.

Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.

Palate: comfortable and interesting sour fruit, good sweetness and low thickness.

Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding degree: 3.5 degrees, water temperature: 90 degrees.

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