A technical term for tasting individual coffee.
Dry fragrance-the so-called dry fragrance refers to the aroma of roasted or ground coffee
Wet fragrance-wet fragrance refers to the aroma of coffee extract
Acidity-acidity refers to the sour taste of coffee. The combination of rich acidity and sugar can increase the sweetness of the coffee liquid.
Alcohol thickness-Alcohol thickness refers to the concentration and weight sense of coffee liquid.
Yu Yun-Yu Yun refers to the evaluation based on the flavor of coffee after drinking or spitting.
Flavor-Flavor refers to the aroma and taste of coffee liquid felt on the palate.
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Common types of coffee pots for making individual coffee in cafes
(1) Cooking: coffee powder is mainly put in various types of containers, boiled with water on a heating power supply to extract coffee liquid, and then filtered to remove coffee grounds before drinking. Usually such as: Chinese coffee maker, Turkish coffee maker, Arabian coffee maker and so on. The coffee liquid extracted in this way has a higher caffeine content because it has been in boiling water for a long time. [this side is generally used.
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Cool summer taste the taste of ice drop coffee
Ice drop coffee is a very unique and widely acclaimed method of making coffee. It is said that it was first invented by the Dutch and requires the use of a special ice drop coffee pot. If you are patient enough, you can get a good cup of coffee with high purity and unique flavor.
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