The rule of tasting fine coffee must be "drink while it is hot".
Tasting hot coffee is the worst way to taste coffee. Only when the coffee cools slightly can you realize its hidden characteristics and delicacy, but the coffee will lose its mellow and rich flavor with the passage of time, so it is best to drink it within 10 minutes after brewing.
Tasting coffee is not only to feel with the taste of the tongue, but also to enjoy the aromatic alcohol in the mouth, in addition, it depends on the condition of the body and the surrounding atmosphere when drinking coffee. In a word, tasting coffee is a very delicate thing. When you drink coffee in a coffee shop, you sometimes get almost half-cold coffee. No matter how good the coffee beans are and how good the brewing skills are, you will lose interest in drinking coffee. "drinking while it's hot" is a necessary condition for tasting delicious coffee, even on a hot summer day. When the coffee is cold, the flavor will decrease, so when brewing the coffee, in order not to reduce the taste of the coffee, soak the coffee cup in boiling water in advance. The appropriate temperature for coffee is 83 ℃ at the moment of brewing, 80 ℃ when pouring into the cup, and 61 ℃-62 ℃ when it is in the mouth.
There are different flavors of coffee, so you can't drink three or four cups in a row like tea or cola, but the weight of a formal coffee cup is just right. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then it is necessary to dilute the concentration of coffee, or add a lot of milk, but still take into account the degree of physical needs, to add or reduce the concentration of coffee, that is, do not cause greasy or nauseous feeling, and in the allocation of sugar might as well be more changes to make coffee more delicious. (this article is reproduced)
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Basic knowledge of boutique coffee the mellow and bitter taste of coffee
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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Iced coffee in summer. Ice drop coffee made in eight hours.
Coffee shops are generally limited in supply, because each time the production time is more than eight hours, ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, so some people call it DUTCHCOFFEE, espresso or water drop coffee. Condensation natural osmotic water pressure, up to more than 8 hours, bit by bit extraction. The taste of coffee will vary with the degree of coffee roasting.
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