Fine Coffee study the role of Coffee Bean ingredients
1. Caffeine: it has a strong bitter taste and stimulates the central nervous system, heart and respiratory system.
2. Tannic acid: decomposition after boiling will make the coffee taste worse.
3. Fat: volatile fat is the main source of coffee aroma.
4. Protein: it probably won't dissolve out.
Sugar: converted to caramel after baking, resulting in sweetness.
6. Fiber: it will be carbonized after baking and combine with caramel to form the color of coffee.
7. Minerals.
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Boutique Coffee Science on the Preservation of Coffee beans
How to add milk to the coffee? I also have a suggestion. The first choice: fresh milk. Imported brands are the best. Light cream, that's even more advanced. And the best. It is especially suitable for deep-roasted coffee like Manning. Second, no trans fat coffee partner, this kind of partner is only available abroad. I've never seen it in China. On the question of adding sugar. Uncle Dou suggested Ning.
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The birth story of manual dripping coffee in coffee culture
In 1908, a housewife in Germany, from her reliable idea, gave birth to a popular way of dripping coffee all over the world. At that time, it was in Turkish style, which was to boil the water with the coffee and wait for the coffee to precipitate before drinking. Feeling quite inconvenient because of the coffee grounds, she pierced a hole in the bottom of the copper bowl and tore a page of paper into the notebook, spread it like blotting paper, and put the coffee grounds
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