Colombia coffee taste introduction
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Espresso: espresso (Espresso) is a type of coffee with a strong taste by brewing coffee with hot water at 92 degrees Celsius and 9bar under high pressure to grind it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. After the invention and successful commercialization of the Spring Lever (spring piston lever) coffee machine, espresso was transformed into a drink known today.
In terms of quality, espresso has a thicker texture than drip coffee and contains more dissolved matter per unit volume than drip coffee; supply is usually measured in shot. Espresso is chemically complex and changeable, many of which decompose due to oxidation or a drop in temperature. The proper brewing of espresso is characterized by the presence of coffee fat (Crema), a reddish-brown foam that floats on the surface of espresso. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid.
Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time. Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as lattes, cappuccinos, macchiato and mocha, without over-diluting the coffee.
Colombian coffee flavor: Colombian coffee has a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full.
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Coffee Workshop (Weixin Official Accounts cafe_style): The species of Geisha was discovered in 1931 from the Guisha Forest in Ethiopia and sent to the Coffee Research Institute in Kenya; introduced to Uganda and Tanzania in 1936, Costa Rica in 1953, Panama in the 1970s by the Fran of Domba Seven Farm
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What's the quality of Arabica and Robusta? are Yega Chevy red cherries good?
Professional baristas Communication Please follow the coffee workshop (Wechat official account cafe_style) many people drink coffee but do not know how coffee is produced, often hear Arabica, wash, but do not know what it means. According to experts, in the current species classification, there are about 60 species of coffee, but the main ones with economic scale and value are Coff.
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