Coffee skills teach you to identify authentic Blue Mountain Coffee
Let's take a look at how to identify authentic Blue Mountain coffee:
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 is no feeling of resistance.
(3) the aroma is very rich and dense; the so-called blended Blue Mountain Coffee does not have this aroma.
4 the taste of the real Blue Mountain coffee is balanced and full-bodied, and there will not be any feeling of outstanding or lack of taste, which is the most critical point of identification that can not be reached by any other coffee beans. The aroma of blue mountain peas is more subtle and the taste is relatively stronger.
5 feel Blue Mountain Coffee as the best coffee in the world, the classic balanced characteristics, when tasting will inevitably have some subconscious, indescribable satisfaction.
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Coffee knowledge there are more than 800 coffee flavors.
The aroma of coffee itself is the main reason for the overall flavor properties, which is different from the perceived taste and sweetness, saltiness, bitterness and sour taste. Because, it can be said that aroma is the most important product attribute of special coffee, even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile components, which also leads to the whole.
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Some common word concepts in fine coffee extraction
Blonding: Describes the process by which the effluent changes from a dark brown with tiger stripes to a uniform pale yellow. This usually occurs in the last 1/3 of the paragraph, indicating that the extraction operation can be completed. The over-yellowing part of the espresso has a weak taste and little aroma. If it lasts too long, it will dilute the alcohol and no longer be a pleasant taste sensation. channel effect
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