Introduction to the grinding scale of the taste of Kilimanjaro coffee beans
Introduction to the grinding scale of the taste of Kilimanjaro coffee beans
Kilimanjaro Coffee (Kilikmanjaro Coffee) is produced in Mount Kilimanjaro, the highest mountain in Africa in northeastern Tanzania. Its coffee is of good quality, rich aroma and outstanding sour taste, so it is suitable for the preparation of comprehensive coffee. Kilimanjaro coffee is an important lifeline of the Tanzanian economy. About 17% of the foreign exchange is generated by coffee. It is mainly produced around MountKilimanjaro near Arusha in the northeast, that is, Mount Kilimanjaro, the highest peak in Africa with perennial snow. Kilimanjaro coffee, one of the top representatives of Tanzania's AA coffee beans, is bred by volcanic ash and made by nature. The coffee has a unique cocoa fruit aroma and a strong glycolic degree.
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
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.
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Brief introduction of Colombian Huilan Coffee Variety Flavor description Taste treatment Grinding Calibration Variety
Introduction to Colombian Huilan Coffee Variety Flavor description method Grinding scale varieties Colombia spans the northern and southern hemispheres, the coffee producing areas of the country are mostly located between 2 and 8 degrees north latitude, and the coffee producing areas are concentrated in the areas of Sanchuan and Liangliang Rivers, that is, the part of the Andes (Cordillera Mountains) in Colombia, where Colombia's rivers almost originate from the Andes. Okay, coffee producing area.
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The Flavor producing area of Ugandan Fine Coffee Bean Grinding scale by the method of describing taste and Flavor
Uganda coffee beans are very suitable for making Italian and other flavors. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free acidity (brightness) (1-10): 8 taste (
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