Yunnan round bean coffee how to drink Yunnan small round bean coffee varieties

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Yunnan small round beans.

At first, I didn't drink Yunnan small coffee beans. I always felt that coffee beans were more round than foreign beans. But once a friend went to Yunnan and brought me this bag of beans as a companion gift, and I was in a bean shortage, so I reluctantly opened it and drank it. At that time, I was really surprised, not to mention that the defect rate of the whole bag of beans was very low. I was most impressed by its sweetness and longevity. I was impressed by Yunnan beans when I drank such sweet beans for the first time.

Beans are moderately roasted, and my shallow baking pie is resistant at first, but medium roasting can bring more mellow and rich taste to beans, making it low and strong in texture, which subverts the impression of domestic beans (domestically grown). I hope you can drink small Yunnan coffee beans and have the opportunity to travel to Yunnan to buy beans at the local manor (don't go to ancient towns to buy canned Yunnan coffee).

The taste of coffee is different for everyone. It's like if you want to ask me what kind of coffee I like, I would say Kenya, but many people can't accept Kenyan acid, so we can drink several different kinds of coffee and try different brewing times.

Do not blindly follow the trend, find out your favorite taste is the king, after all, coffee is for yourself to drink.

Identification skills of Yunnan small Grain Coffee

1. Look

Sensory color (take a closer look at whether the outer packaging is exquisite, ingredients and nutrients and other text introduction, whether the senses are comfortable after brewing)

2. Smell

Smell (coffee), aroma (whether it is like the scorched flavor and natural aroma of brown sugar)

III. Product

Bitterness (strong but not bitter), sweetness (moderate sweetness of sucrose, slightly sweet glucose), fragrance (fragrant but not strong)

Fourth, aftertaste

Whether it is so sweet and bitter (adding saccharin), whether the aroma is strong (adding essence), whether a large number of flaky insoluble substances precipitate after cooling (poor quality of vegetable fat powder, containing harmful substances such as trans fatty acids), and whether it is sweet, joyful acidity and unique aroma (the proper characteristics of good coffee ingredients).

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