Determine the characteristics of fine coffee with four flavors and one fragrance.
Determine the characteristics of coffee-four flavors and one fragrance
All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.
◎ bitterness: caffeine, one of the basic flavor elements of coffee.
◎ sour taste: = = tannin acid, the second basic flavor element of coffee.
◎ concentrated alcohol: = = strong coffee. A mellow taste.
◎ sweetness: when the sugar in the raw beans of coffee is partially coked after baking, the rest is sweet.
◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.
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The common sense of coffee about the aroma of fine coffee
Do you know, my friend? A good cup of coffee has a soul! From the moment the coffee beans are ground into powder, to the blending of coffee powder and water, then when the extracted coffee is put into a fine coffee cup, and then when it gently touches the tip of your nose and slowly moisturizes your lips, until it completely soaks into your tongue and whole mouth, into your stomach and intestines for a long time.
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Basic knowledge of coffee beans the grading system of Ethiopian coffee beans
In this age of flamboyant clothes, beautiful masks and expensive silicone, Egyptian beans are obviously not the kind of people who can't resist your appearance. The long and thin bean shape, coupled with its uneven size, always feels a little born with stunting. Fortunately, God is fair, and the Egyptian beans without outstanding appearance have rich connotations (so do many ugly people.
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