Coffee and China
The Chinese literature records truly introduce the composition and function of coffee, which is regarded as the enlightening work of modern science translated by British missionary John Fryer (1839-1928) and early Chinese chemist Luan Xueqian, which was first serialized in a Chinese popular science journal (Gezhi compilation) from 1876 to 1981.
Chinese people have always regarded coffee as a foreign thing when drinking tea and wine since ancient times. Therefore, taverns and teahouses have existed since ancient times, but when it comes to cafes, they did not appear until after the establishment of the national government, especially in Shanghai. After liberation, the cafe almost disappeared, and gradually had to wait until the reform and opening up in the 1980s before the second revival.
Today, Chinese people are no longer strangers to coffee, and coffee can be seen on the streets and alleys. Among them, Nestle (Nestle) and Starbucks (Starbucks) have contributed greatly to the popularization of Chinese coffee culture. The advertising slogan of Nestle Coffee: "it tastes delicious!"it is a household name in China, deeply rooted in the hearts of the people. On the other hand, Starbucks has entered China with world-renowned brands to further influence Chinese consumers.
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The tasting language of coffee
Before you begin to understand the characteristics of coffee beans in different places, you must know the following taste words in order to know the characteristics and flavor of coffee beans in various producing areas. Body (consistency) has been translated as mellow, the correct taste should be to feel the coffee after the entrance of the thick, thick texture. The tactile impression and consistency of the tongue in terms of weight and quality are as light as water.
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How to get a good cup of coffee?
We have previously discussed what is meant by a "good cup of coffee". The "good and bad" of coffee is a matter of personal preference, which cannot be evaluated objectively, but there is a criterion for judging and distinguishing the "good and bad" of coffee. Four elements of good coffee:
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