Laohua coffee beans recommended _ how to eat espresso beans _ how to choose concentrated roasted coffee beans

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Although Italy does not produce coffee beans, Italians are good at collecting raw coffee beans from the world's largest producers and mixing them in different proportions before and after roasting to form Italian beans.

After the Italian beans are ground and then extracted by the coffee machine at high temperature and high pressure, the Espresso obtained is the core and soul of Italian coffee.

In this small cup of 30ml or so espresso, add foamy milk, which is a cappuccino or latte.

Make a good espresso! This is why qualified cafes always ensure that the quality of coffee is stable and tasty whenever it is tasted. Is it because the barista is skilled? Or is it because of the good humidity in the cafe? Actually, neither! Because I picked the right coffee beans.

There are many espresso beans on the market, but it is difficult to live up to the name.

01

About the selection of beans

Not every coffee bean can become an espresso bean, because only high-quality Arabica coffee beans can withstand baking and extraction under high temperature and pressure. Therefore, we only select high-altitude boutique beans, hand-screened, full particles.

● 2

About baking

Coffee roasting is like magic, turning cyan beans into dark brown, fragrant coffee beans! So the roasting of coffee is the key factor to determine the quality of coffee! Some espresso beans are roasted deeply, and the coffee burst sound collected is compared with other baking parameters, and the water in the coffee beans is evaporated naturally to obtain high-quality coffee beans, showing the original aroma of coffee. And through timely and safe one-way exhaust packaging to maximize the aroma of coffee.

● 3

About the taste.

Due to the characteristics of deep roasting of espresso beans, espresso beans are more rich in taste. Deep roasting will reduce the acidity of coffee beans, and become more mellow and flavor, caramel flavor is more prominent, rich in oil, taste overall balanced. Under high temperature extraction: low acidity, high sweetness and low bitterness, mainly reflecting the sweetness of caramel and the flavor of nuts and chocolate. At low temperature extraction: medium sweet, medium acid, low bitterness, mainly reflects the flower fragrance, citrus and other fruit flavor, smooth taste, sticky and long-lasting.

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