Arabica coffee bean price producing area species flavor description taste characteristics
Arabica coffee bean price producing area species flavor description taste characteristics
1. Suitable climate: in the area between Tropic of Cancer and Tropic of Cancer, the climate is hot and humid or hot but not dry, sufficient Rain Water, the temperature is between 15 and 25 degrees Celsius
two。 The soil is thick, hard, permeable, well irrigated and well drained. The best land is in mountainous areas, especially on hillsides, preferably volcanic soil with decomposable rocks, or newly ploughed forest land. Although some coffee tree species can thrive on land 2000 to 2200 meters high, others grow below 400m, or even on horizontal ground, the best elevation is between 600m and 1200 m.
Arabica coffee is low in yield, requires a lot of care, and has strict requirements for the growing environment, while Robusta is adaptable, high-yielding and pest-resistant, but has an Achilles' heel-- poor quality. Robusta has a poor flavor, tastes like rubber, and is high in caffeine, so it is usually used to make instant coffee or blend it into coffee. Fine coffee, on the other hand, focuses on Arabica coffee. In fact, Arabica coffee is already very special from the point of view of the plant itself.
Arabica is one of the most important coffee tree species in the world. Among the coffee beans in the world, Arabica coffee accounts for about 65% and 80%. In a sense, many coffee beans are Arabica species, while the so-called 100% Arabica can only represent bean species, and there is absolutely no good or bad quality color. In fact, the quality of Arabica beans varies greatly, and the flavor is also uneven, and what can really be called "boutique coffee beans" is also obtained from a number of indicators, such as the score of flavor cups, whether there are defective beans, raw beans and so on. Now it seems that the scope of application of the word "fine" is also being artificially expanded, and the so-called "fine" is no longer "fine".
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What kind of coffee beans are more suitable for hand-flushing-step-by-step illustration tutorial introduction
What kind of coffee beans are more suitable for hand-flushing-step-by-step detailed illustration tutorial introduction to the stirring method why is it hot? On WBC in 2012, Matt Perger became popular in Europe, America and Australia after it was used and won the championship of that year. In the stirring method, the coffee powder is ground to a very fine size, then about 50g of water is injected and stirred evenly back and forth in the direction of the cross to make the coffee powder and water fully.
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The baking curve of coffee beans to bake coffee beans
The roasting curve of coffee beans the steps of roasting coffee beans in the early stages of roasting, the raw beans begin to absorb heat, and the water inside gradually evaporates. At this time, the color gradually changed from green to yellow or light brown, and the silver film began to fall off, you can smell a faint smell of grass. The main function of this stage is to remove moisture, which accounts for about half of the baking time, because water is a good conductor of heat transfer.
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