Boutique Coffee basic knowledge Coffee must be drunk while it is hot
Tasting hot coffee is the worst way to taste coffee. Coffee can only be appreciated when it cools slightly, but coffee loses its aroma and richness over time, so drink it best within 10 minutes of brewing.
Coffee is not only to taste with the tongue to feel, but also to enjoy the kind of aromatic alcohol in the mouth, in addition to this, but also to see the body when drinking coffee, the surrounding atmosphere and so on. Coffee is a very delicate thing. Poor coffee shops sometimes drink coffee that is almost cold, so no matter how good the quality of the coffee beans and how good the brewing skills are, they will lose interest in drinking coffee. "Drink hot" is a necessary condition for delicious coffee, even if it is hot coffee in the summer, it is the same. When coffee is cold, the flavor will be reduced, so when brewing coffee, in order not to reduce the taste of coffee, the coffee cup should be soaked in boiling water in advance. The appropriate temperature of coffee is 83℃ at the moment of brewing, 80℃ when poured into the cup, and 61℃-62℃ when it reaches the mouth, which is the most ideal.
The taste of coffee has different shades, so you can't drink three or four cups in a row like tea or cola, and the amount of formal coffee cup is the most appropriate. Ordinary drink coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then you have to dilute the concentration of coffee, or add a lot of milk, but still take into account the physiological needs of the degree, to add and subtract the concentration of coffee, that is, do not cause greasy or disgusting feeling, and in the allocation of sugar may also wish to change more, make coffee more delicious.
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Coffee common sense Coffee training Coffee is mellow and bitter
The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process. Generally speaking, we use strong alcohol to show the round, mellow and strong taste of coffee. So raw coffee beans must go through a proper chemical process to achieve the most balanced state of its essential ingredients in order to be regarded as the best baked beans. The aroma of coffee will follow the heat.
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Coffee training pot articles about the history of siphon pots
In 1840, a glass test tube in the laboratory triggered the invention of the siphon coffee pot (Syphon), and the British took Biya as a prototype for chemical experiments to create the first vacuum coffee pot. Two years later, the French Baxiang lady improved the pot, and the familiar upper and lower convection siphon pot was born. Siphon coffee pots lived in France for a long time,
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