The difference between the mellow thickness of espresso and the alcohol thickness of hand-brewed coffee
When describing coffee, people often use the terms "light", "heavy" and "smooth". These are used to explain the expression of the body or taste of coffee. Mellow is one of the main characteristics of coffee. Mellow or mouthfeel refers to the heaviness, rich touch or thick feeling when you sip coffee near your mouth. It also describes texture: oily, buttery, thin, etc. Again, to quote the wine analogy, Cabernet Sauvignon and some other red wines are heavier than most white wines.
All sample coffee should have a relatively large body-Costa Rican or Sumatran coffee will be the heaviest, while Kenyan coffee-usually medium full-bodied coffee-is the lightest.
Different cooking methods will also create different Body feelings. The thicker the Body, the more likely it is to have a complex, full-bodied flavor; the lighter the Body, the clearer and intuitive the flavor.
Under normal circumstances, the Body feeling of espresso is obviously much thicker than that of hand-brewed coffee. Crema is produced at nine atmospheres, and the coffee contents are carefully extracted. When the flavor is concentrated in a small espresso cup, you can imagine its fullness and mellowness.
Because of its high ratio of water to powder, hand-brewed coffee extends the closely intertwined complex flavor, giving us the opportunity to taste distinct flavor characteristics in different paragraphs and have more time to distinguish. The citrus acidity drunk in the previous paragraph can be subdivided into which citrus flavor can be subdivided into Body in the middle, which is fresh water, light tea, moist as syrup, silky as nectar, sticky as syrup. Or a slightly creamy feeling.
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Will the coffee treated by honey and anaerobic treatment surpass the washing method in Central America?
For decades, classic washed or wet processed coffee from Central America and Mexico has become one of the most popular types of coffee in the world. Usually clean, usually sweet and sour, with a range of ever-changing fruit flavors always drupes, usually some oranges and flowers, nuts and caramel to rich dark chocolate, depending on coffee and roasting. Most likely, some fragrance.
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Have you ever heard of coffee Body? What is the Body that the barista talks about?
Food flavor comes from the comprehensive sensory sensation of smell, mouth taste and touch from the nose. The flavor is reflected by different flavor memories, and the synesthesia involved is quite complex. The current taste of coffee focuses on describing the aroma, taste, aftertaste and taste of coffee and so on. In the project of taste, it can be subdivided into weight and texture. When we describe the human body, we mean human beings.
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