What is the difference of coffee flavor between aerobic fermentation and anaerobic fermentation
Red wine treatment, also known as controllable fermentation, or lactic acid / acetic acid fermentation
The experimental team, led by American Felipe Sardi, is made up of biological scientists and ecologists.
A special picking team is trained and picked strictly in accordance with the picking requirements of boutique coffee beans: immature fruit
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Why is your coffee bitter and astringent? It must have been opened in the wrong way!
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) bitterness has always been an unpleasant term in boutique coffee, good coffee should be sweet and delicious, taste well-balanced, maybe a little sour, and make the coffee taste good without sugar. Think about it, but if you expect a cup of coffee every morning
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How hard does it take to extract Italian concentration to press the powder? What will be caused by the different intensity of powder pressing on extraction?
The powder press (or powder hammer) is one of the most commonly used tools in espresso. The main purpose is to flatten and tamp the coffee powder in the handle to form a flat horizontal plane, to better let the hot water be extracted through the coffee powder, and to make the coffee powder withstand the great pressure caused by the coffee machine extraction. without being washed away and impressing the quality of the extraction. The force of pressing powder needs root.
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