The making of espresso coffee
Take a sip of coffee, bitter, but with a touch of wine aroma, but with a sweet and slippery aftertaste. As we have experienced in the past, when those unbearable to look back have become the past, maybe we can taste the mellow. This cup of coffee of life is originally made by ourselves, fragrant, sweet or bitter, and it is all designed by ourselves. What is unexpected is the failure of expectations in an instant, or the loss of hot in a short time.
Coffee is bitter, just like life is full of tribulations, the important thing is how we make this dark drink. If you put too much sugar, it is not coffee, just like a spoiled child who simply does not know how to face the cold living environment; if you put too much wine, you will only get drunk and die, and you will not know how to calmly face the challenge of survival; if you put too much cream, you will only know that you are too lingering and can not distinguish the theme of life. Proper modulation is not so easy to do, but is slowly mastered after frowning and swallowing.
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Coffee taste interpretation of the sour, bitter and mellow aroma of coffee
The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee varies with the heat, so the baking time should be shortened as much as possible, and the heat can be controlled at the level of coffee beans.
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General knowledge of coffee high-quality coffee knowledge explanation
Mamba coffee Mandeling Brazilian Coffee Manning with Brazil, fragrant and delicious, strong and delicious, is the perfect carbon roasted coffee in coffee Charcoal Roasted Coffee slow-roasted coffee, more rich, glycolic Brazilian coffee Brazilian Coffee neutral coffee, aromatic Yigou mocha coffee Mocha Coffee Origin: Ethiopia
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