Is the Tara bead of good quality? Costa Rican coffee taste description
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Costa Rican coffee characteristics: full particles, ideal acidity, unique aroma strong. Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficin del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.
Tarrazu: Tarrazu has the highest average latitude, excellent climate and soil conditions, making Tarrazu the most famous and generally recognized best coffee producing area in Costa Rica. Tres Rios is a famous small producing area in Tarrazu producing area. The most famous Costa Rican single-estate coffee in the world of fine coffee is La Minita Estate, which produces only 160,000 pounds a year.
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The relationship between the water temperature of hand-brewed coffee and the freshness of coffee beans the fresher the water, the higher the water temperature.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) handbrewed coffee water temperature and water solubility: refers to the coffee cell soluble molecules dissolved in hot water, determine the water temperature is the most important step, decide to extract the flavor of coffee. Coffee beans 2/3 are made up of insoluble cellulose and another 1/3
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Description of the characteristics and flavor of mocha coffee is espresso good
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) espresso: espresso (Espresso) is a strong type of coffee by 9bar high pressure through the 92 degrees Celsius hot water, ground into a very fine coffee powder to brew coffee. It was invented and developed in Italy, dating back to the early 20th century, but not until 1.
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