Coffee tasting the characteristics of coffee
All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.
Four flavors
◎ bitter: = = caffeine, one of the basic flavor elements of coffee.
◎ acid: = = tannin acid, the second basic flavor element of coffee.
◎ Gump: when the sugar in the raw coffee beans is partially coked after baking, the rest is sweet.
◎ alcohol: = = coffee is strong. The taste of aromatic alcohol
Incense
◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.
Tobacco, wood, chemistry, dirt, mildew and decay are all peculiar smells that affect the taste of coffee.
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Coffee course Ice drop Coffee
Ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, espresso or water drop coffee. Ice drop coffee is extracted bit by bit for about 8 hours due to its compatibility with water, mainly by condensation and natural osmotic water pressure. The taste of coffee extracted by the coffee distiller will of course follow the coffee.
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Coffee tasting coffee
Step one: smell the incense. Step two: watch the color. Coffee had better be dark brown step 3: taste the tip of the tongue, the sweet tongue, the sour tongue, the bitter tongue.
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