White Coffee, a specialty from Malaysia
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and special skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, minimize the bitter taste and content of coffee, and do not add any additives to strengthen the taste. Glycol aroma does not hurt the intestines and stomach. Retain the original color and flavor of coffee, the color is lighter and softer than ordinary coffee, a touch of milk golden yellow, pure taste, so it is named white coffee.
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Only fresh coffee beans can be ground to give a good coffee taste.
The soul of coffee flavor is fresh, so no matter which country produces it, which manufacturer processes it, or which merchant sells it, the most important thing for coffee beans is to ensure freshness. Generally speaking, the best drinking period for coffee is two weeks after baking, when the coffee beans are the freshest and the Aroma taste is the best.
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What's the difference between dry cappuccino and wet cappuccino?
The so-called dry cappuccino (Dry cappuccino) refers to the conditioning method with more milk bubbles and less milk. the coffee taste is stronger than the milk flavor, so it is suitable for those with heavy taste. As for the wet cappuccino (Wet cappuccino) refers to the practice of less milk foam, more milk, milk flavor over the strong coffee, suitable for light taste. The flavor of wet cappuccino is not different from the popular latte nowadays.
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