Coffee liquid describes the technical term how to describe the general delicious and rich coffee.
Acidity: smooth, fresh and lively sour taste. It is not a strongly stimulating acid, but a pleasant acid.
Sour taste: slightly irritating, strongly sour. Can sell for a good price.
Smell: the smell and aroma of coffee after fresh brewing.
Balance: a blend of sour and sticky taste with a subtle and pleasant taste, which is the rich taste of the high-quality coffee that connoisseurs pursue.
Bitterness: it is one-person in a certain range, and acidity appears at home. But aggravating this taste will produce an unpleasant quinine-like irritation on the palate. Deep-baked Robota beans often have this taste.
Mellow: the taste is rich and sticky. Ripe coffee beans have this taste.
Scorched taste: the smell of scorched and smoke produced during baking due to excessive baking and burning of coffee fibers.
Cup test: to determine the flavor and taste of coffee by judging the value of roasted and brewed coffee.
Earthy taste: the organic matter absorbed by coffee beans from the soil during drying, similar to the earthy taste of coffee aftertaste.
Elegant: describes the excellent mellow, sour, and aroma of high-quality coffee.
Fruity: fresh coffee fruit or coffee fruit still retains a large number of sour peel and ripe fruit flavor before fermentation.
Rich: the finish of coffee and the rich taste in the aroma.
Grass: a distinct vanilla flavor from onions to cabbages.
Light: refers to the low concentration of coffee liquid, less suspended matter, especially insoluble cellulose and protein.
Smoke: a slightly scorched smell caused by inappropriate drying procedures.
Smooth: describe coffee with low acidity and rich taste.
Soft: describe low acidity coffee, can also be described as mellow and sweet.
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Professional terms for coffee farms-the meaning of various words for coffee farms
For professional baristas, please follow the coffee workshop (Wechat official account qianjiecoffee) to remove foreign bodies in raw beans, broken beans, and defective beans. Coffee beans: business term used to refer to sun-dried coffee seeds. Coffee cherry: the fruit on the coffee tree. Defect: the damaged part of the coffee bean will seriously reduce the quality of the coffee. Dry fermentation: after the coffee is peeled, after no
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Kigingar small Cooperative Coffee Flavor taste Kenya KFCS large Cooperative introduction
Professional baristas please follow the coffee workshop (Wechat official account qianjiecoffee) small processing farm (junior cooperative) is located near the town of Kerugoya, Gichugu District, Central Province, founded in 1988, its members are made up of neighboring villagers of Kamwana, Gatumbi, Kithama and Kathaka, with a land area of about 7 acres. Small processing farms in Kenya often sign with large cooperatives.
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