Coffee powder brand recommendation _ pure coffee powder which brand is the best and price list

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

From bottom to top, they are Perry fresh Mantenin Coffee, Yuanming Rusu Coffee, Ming's Italian Classic Coffee beans, Yuanming Luzhou Coffee beans, Starbucks preferred Integrated Coffee beans. Brand selection is recommended by suppliers and colleagues.

Blind test start

Now grind the hand to retain the freshest and mellow flavor of the coffee

Nineteen colleagues tasted one by one without knowing the origin and brand of coffee beans.

Exchange taste experience and cast a valuable vote for your favorite coffee beans.

When the final results were announced, colleagues were still a little surprised that Starbucks' preferred synthesis, which was highly recommended before the event, received only two votes.

Ming's Italian espresso beans and another Yuanming Luzhou-scented coffee beans tied for first place with 8 votes each.

Through the fun test to further listen to and understand the needs of colleagues. Continuous improvement is the goal of our work.

The opinions and suggestions put forward by colleagues are what we attach the most importance to. Qianjie Coffee is working hard to break the problems caused by the shortage of existing space and personnel, and try its best to bring a better service experience.

Make 😄 available in the future

PS: a little knowledge about coffee

When you smell the fragrance of coffee powder, it shows that it is deteriorating and the essence of coffee is decreasing. (finish extraction within 45 seconds of grinding / best)

If the diameter of the coffee powder is doubled, the volume of a single particle is reduced by 1 × 8, and the surface area of the corresponding total coffee powder is doubled. After the coffee bean is ground into coffee powder, its surface area increases exponentially, and the area of contact with air increases hundreds of times.

Once the extremely important acidic and volatile fats in roasted coffee beans come into contact with the air, the chemical changes will occur and the taste will become worse. The esters and aldolase in the aroma of coffee are the most volatile, which will worsen the taste of the coffee.

Not only is the volatile loss of aromatic substances, the oxygen in the air will also oxidize aromatic components, especially the oxidation of fat, resulting in the smell of decay. Freshly ground coffee powder quickly absorbs moisture from the air, increases weight and reduces the effectiveness of extracting coffee ingredients, complicating matters under internal molecular pressure.

Therefore, coffee powder bought in the store for a long time can only be used as "mummy fragments" of coffee, because the flavor of coffee powder loses a lot. In order to make a good cup of coffee, you must not buy coffee powder conveniently. It is the best way to use it now.

In addition, even if it is roasted coffee beans, the aroma of coffee is very easy to give off, so not only to grind, but also to choose freshly roasted and well-preserved coffee beans as much as possible.

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