What is the acidity of coffee? the flavor characteristics of Mexican coffee.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Not only is the coffee not bitter, it's even a little sour? In fact, what we usually call acid is not like eating a lemon, but a kind of fruit-like acidity, or soft and round acidity. Coffee beans are actually the fruits of coffee trees, and each fruit has the characteristics of natural acidity. But the "sour" in a cup of coffee is also good and bad. For example:
Good sour fragrance can bring more abundant connotation to sour taste. On the other hand, inferior caffeic acid is caused by improper planting, roasting and brewing. Whether the unpleasant sour coffee will be sour, whether it is "good" or "bad" depends on the variety of coffee beans, the degree of roasting and the parameters of brewing.
Mexican coffee: the main producing areas are: Cora Begu, Australia Aluca states, the products are mostly water-washed beans produced in the highlands, with a good aromatic and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States.
The characteristic flavor of Mexican coffee: smooth taste, high acidity, medium mellow, slightly nutty aftertaste. Sweet, sour and bitter are neutral and suitable.
The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.
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The best coffee producing area in Mexico introduces the flavor characteristics of Mexican coffee.
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Coffee is not bitter, even a little sour? In fact, what we usually call acid is not like eating a lemon, but a kind of fruit-like acidity, or soft and round acidity. Coffee beans are actually the fruits of coffee trees, and each fruit has the characteristics of natural acidity. But one drink.
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Comparison of flavor between candle candle and Kenyan coffee
Exchange of professional baristas pay attention to Coffee Workshop (Wechat official account cafe_style) candlelight: after strict regulation and selection, it avoids the annoying soil odor and high bad bean rate in common sun-dried beans, but highlights the admirable sweetness of sun-treated beans. The charming fruit tone of candlelight inherits the charm given by the traditional Egyptian sun.
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