分享坦尚尼亞Songea 圓豆 - 咖啡討論
By Ula
at 2013-11-19T00:16
at 2013-11-19T00:16
Table of Contents
上個月有説如果我不小心又送Coffee Review的話,會再次分享,所以我又來了..
這次分數比上次多一分,92分,每份分享還是30g,這次真的只有30份了,
向隅者...如果有下次的話,希望還有機會可以分享!
這兩個月case很滿,要顧好本業再來顧烘豆的興趣呢!
我的個性頗為糟糕,一直覺得上次說不定只是運氣好,
10月底我跟老婆說,想再一次耶~當場被我老婆白眼,錢很好賺是吧?
男人心底總是住著一個大小孩,老婆母性發揮,最後還是讓我寄到美國去了...感謝老婆!
這豆子拿到手,到烘好寄出去大概只花了兩天的時間,
(我超怕老婆改變心意,第一烘隔天試喝完就寄出去了)
沒甚麼時間去測試這隻豆子該有的烘焙度,我選了最喜歡的烘焙度--一爆結束
上次紅版大有說到上揚的味道,我想試看看,因此有試著修改了上次盧安達的烘法
不過,我真的覺得每個人都有獨特的個性,就算改變手法,
在某些時間點上還是會走到自己喜歡的路上,難怪每家店都有死忠愛好者跟厭惡者
(ex:我想要給點比較刺激的口感,最後CR還是說輕柔的酸度)
以下是豆子資料
坦尚尼亞松吉亞圓豆 2013年生豆
烘焙下豆時間: 一爆後下豆
CoffeeReview資料
http://www.coffeereview.com/review.cfm?ID=3372
----簡單翻譯如下--------
Kakalove Café(不用翻~就小店名)
Tanzania Songea Peaberry (坦尚尼亞松吉亞圓豆)
Chia-Yi, Taiwan (嘉義, 台灣)
Aroma香氣: 9
Acidity酸味: 8
Body醇厚度: 8
Flavor風味: 9
Aftertaste後段餘韻: 8
Roast (Agtron)烘焙度: (52/81)Medium-Light
Origin: Ruvuma region, southeastern Tanzania.(Ruvuma區域,坦尚尼亞東南方)
OVERALL RATING: 92
Blind assessment: Engaging, complex, sweetly tart. Honey, roasted cacao nib,
tart kumquat, lavender-like flowers in aroma and cup. Softly rich acidity;
lightly syrupy mouthfeel. Citrus and cacao in particular carry into a
bittersweet, flavor-saturated finish.
迷人, 複雜, 甜美的酸度. 香味有蜂蜜, 烘焙過的可可, 金桔酸, 薰衣草般的花香. 輕柔
豐富的酸度, 輕微糖漿口感.柑橘跟可可味帶來苦中帶甘的口感, 提供了風味飽滿的完成
度.
Who should drink it: Those who enjoy a gently bittersweet cup with unusual,
engaging aromatics.
適合喝的人: 喜歡帶有溫柔迷人芳香, 苦甜交雜的咖啡
====================================
我英文不好, 有更好的翻譯請跟我說~感恩!!
填寫寄送資料網址(先收起來囉~)
--
今天我弟接到電話說要來聊咖啡,嚇到我弟了....@@
我真的不是專業賣咖啡的人,賣咖啡只是想出掉庫存的豆子,好買其他豆子來喝而已~
--
我是KAKALOVE的打雜工...
https://www.facebook.com/KaKaLoveTW
--
Tags:
咖啡
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