Espresso details the composition of espresso
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Analysis of espresso
Espresso is not only stronger than filtered. It also has layers:
Crema
This is the golden brown surface of a photo, made up of proteins, oils and melanoids (a combination of sugars and amino acids). Not all coffee produces crema, which is also a controversial topic: some people think it's too bitter, while others think it's a sign of a good shot.
Liquid
This is the main part of espresso and brings sour and sweet taste. It can also be thought of as two different parts: BODY and HEART. The main part of the coffee is the middle part of the espresso, usually caramel. As the basis of espresso, it is usually a fuller, darker brown.
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Description of Coffee Bean Flavor in Golden Horse region of Ethiopia
For more information on coffee beans, please follow Coffee Workshop (Wechat official account cafe_style) Jimma, a major producer of commercial grade coffee in southwestern Ethiopia. It grows at an altitude of 1400 to 2100 meters, also known as Djimmah. It is reported that the coffee in this area had better be washed. If it is naturally processed, there can be a kind of coffee.
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Introduction to the principle of Coffee extraction knowledge of Coffee extraction
For more information on coffee beans, please follow the Coffee Workshop (official Wechat account cafe_style) Research on extraction principles in two years' time, the University of California, Davis and SCA will re-examine scientific hypotheses, measurement tools, sensory information and consumer research. Some of these scientific assumptions have been around since the 1950s, which means it's an exciting machine.
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