วันอังคารที่ 8 กุมภาพันธ์ พ.ศ. 2554

A conversation between a bartender Kona Coffee Farmer and his friend

A conversation between a bartender Kona Coffee Farmer and his friend

A conversation between a bartender Kona Coffee Farmer and his friend

Posted: 08 Feb 2011 04:40 PM PST

The bartender and his friend were visiting a farmer Kona Kona Coffee Mill and discuss the different stages of coffee processing. The mill was in full swing, and the air was the smell of freshly pressed coffee cherries, a wonderful smell of lovers coffee.

They were near the bridge of drying and talked about the benefits of sun drying the coffee beans to preserve their flavor. The coffee farmers have: It is important to rakeor move to ensure the beans during the drying time for a thorough drying in the sun. Once it is dry, the budget includes the parchment coffee beans. This is a natural part of the process, the coffee is really crucial in other parts of the world where the coffee beans must be preserved and maintained in the long term. The bartender asks: How important is that here in Kona? The coffee farmers responded rarely necessary. Kona coffee is so high in the world market, we do not need to store the beans for the long term. Also, as you know, our production is limited, so we're happy but exhausted very quickly every year.

Let's go see the removal of green parchment and production, said that the coffee farmers. This is interesting because, if the parchment from the coffee beans go through a rating system that classifies the beans by size, weight and number of defects. L '> Barista asked: where is this coffee producers and buyers get really nervous? The coffee growers have responded that yes, this place is obvious where to take financial losses or gains. Two different machines performing these functions. A screen size and weight to others for what we, as a table of gravity. It 's part of a process the insurance company, the coffee maintains the integrity and quality of our Kona.

The bartender said, in my opinion, I am very grateful for this Step. defective beans are usually empty, deformed or cut. It should weigh less than a bean real weight. I've always heard that when these defective beans are separated from the rest of them can not enjoy a cup of coffee with a language and a strong bitterness to the aftertaste. The Kona coffee farmer said: You are absolutely right. It 's always important to know that your famous Kona coffee with the purchase. For example, Kona Extra Fancy buying "certified" known> Coffee from a seller of specialty coffee guarantees the best taste cup after cup. Yes, it costs more than a mix or other varieties, but the taste is fantastic! And this is a connoisseur and gourmet coffee lovers.

So he asked the bartender: What are the primary grades of Kona coffee now? The Kona coffee farmer said: peaberry, Extra Fancy, Fancy, # 1 and prime minister. Peaberry is the result of a single bean, instead of the usual twoBeans of cherries. It produces a different flavor in the cup so it has its own flavor. Extra Fancy is the largest and heaviest of the notes. It 'grew up as the best properties excavation of a bean in Kona. For those who consider coffee as a special gift, Extra Fancy "Certified Kona is what should be on top of the list of possibilities! Fantasy and notes # 1 cup excellent return on a slightly smaller grain thicker. The first level is the minimum ableKona coffee to be legally permissible named Kona. The first is usually acquired in mainland roasters and coffee blends.

The Kona coffee barista and his friend then agreed it was time to return home builders to get ready for a luau on the traditional family and friends. And of course there would be fresh Kona coffee prepared with a cup or two for the Barista Kona Extra Fancy "Certified" as a special gift for the coffeeFarmer's wife had bought for the occasion.

So, are you ready for a cup of Kona Extra Fancy or certified "coffee"?

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