Spring Rain with a faint fragrance of Vanilla-- the Romance of the Vietnamese

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
The cup tests the refreshing vanilla smell with a hint of spice, the chocolate hazelnut flavor overflows after the entrance, which enhances the overall flavor level, the greasy feeling is smooth and moisturizing, gently with sweet smell of sucrose, the overall taste is clean, refreshing, soft and smooth.
[Origin] Asia, Africa, South America
Spices, chocolate hazelnut, vanilla, sucrose
[baking degree] moderate urban baking Medium City
Bouquet: vanilla and chocolate hazelnut
Sweetness: sucrose sweet
Acidity: soft embellishment of fruit acid
Palate: soft and smooth
The production of coffee beans
After painstaking cultivation by farmers, hand-picked in the harvest season, they also go through bean selection, peeling, fermentation, washing, sun exposure, drying, hand selection and bagging. Before we drink coffee, there are so many formalities and have to go through international transportation. After such a long time, maintaining good freshness is a problem for coffee farmers, and when we consume it, how to preserve it is also very important. Also thanks to a series of people in all positions of the production chain, so that you and I who like coffee have a chance to taste it.
Bon2
Asian Coffee-- the Romance of Vietnamese
The major producing countries in Asia are Vietnam, Indonesia, India, Laos and so on, among which Vietnam is the region with the deepest influence on coffee culture. At five o'clock in the morning, the cafes on the streets of Vietnam have begun one by one. The coffee the Vietnamese drink is robusta beans instead of Arabica beans. The difference lies in caffeine, which is also four times the amount of Italian concentrated coffee. After a sip, the bitter taste goes straight to the forehead. But the Vietnamese just like the taste. Vietnamese talk about things, fall in love, and do everything with this kind of coffee in the cafe. This is the romance of the Vietnamese!
Bon2
Coffee is sweet.
Coffee is the fruit of a tree, raw beans actually contain sucrose, and beans will produce caramelization reaction at a temperature of 170 to 200 degrees Celsius, while caramel reaction will produce fire-roasted aroma, light sugarcane flavor, caramel flavor and color, but overroasting will cause coffee carbonization and bitterness, but insufficient caramelization will lead to insufficient aroma and lack of layering. The skill of baking beans requires proficiency and pinch.
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Chocolate basic tone and special flavor-- chocolate pounding
Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) special tone chocolate flavor, cup test smell with grease aroma with slightly sweet vanilla flavor, immediately after the entrance feel rich fat full, chocolate fragrance, rich but delicate taste, nutty aroma pull chocolate texture, sucrose sweetness refreshing sweet, quite balanced bitter, sour, sweet taste
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How does the coffee taste sour? How can I neutralize the sour taste of coffee?
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) many beginners always taste a sour taste when drinking coffee, which they find unacceptable. However, in the opinion of the author, who has loved coffee for many years, I feel that it is sour and sour. Then again, where does this sour smell come from? Why does the coffee taste sour? How to neutralize this sour taste
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