Coffee knowledge there are more than 800 coffee flavors.
The aroma of coffee is largely determined by the roasting degree of coffee beans, and there are four main reactions in the roasting process:
Maillard reaction, which is a reaction between nitrogenous substances (amino acids, proteins and trigonelline, and serotonin) and carbohydrates (sugars).
Degradation of individual amino acids, especially thionine, hydroxyl and proline.
The degradation of sugar leads to caramelization.
Carbolic acid degradation, especially quinic acid semi-group.
Other reactions are related to lipid degradation, and there are hundreds of interactions between intermediate decomposition products.
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Selection and purchase of Coffee utensils Coffee pull Milk Pot
There are many kinds of milk pots on the market, you can refer to the following points when choosing and buying: the common size ─ are 300ml, 350ml, 600ml, and then a little bigger, but generally do not need. The shape of the pot body ─ is generally a little wider at the bottom than at the top, but there are some wide and narrow in the middle, which is not conducive to milking, so it is recommended to be used as decoration. The spout groove ─ is divided into long groove type and short groove type.
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Coffee skills teach you to identify authentic Blue Mountain Coffee
Let's take a look at how to identify authentic Blue Mountain Coffee: 1 the raw beans of Blue Mountain Coffee are cyan, neat in appearance, medium in size and slightly warped at both ends. After baking, the volume increases a lot, very full. 2 grinding beans real blue mountain coffee beans grow at high altitude, its cytoplasmic structure is relatively loose, when grinding by hand, it feels very crisp, cool and continuous, and there will be no
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