Boutique Coffee study the definition of freshness of foreign coffee
1, unprocessed green coffee beans: able to keep fresh for 50 years (to be verified);2, after roasting the whole coffee beans: two weeks after the beginning of the loss of flavor (positive solution);3, coffee powder: 15 minutes after grinding began to lose flavor (this is the charm of freshly ground coffee);4, brewed coffee: 30 minutes after the must be poured out (this is not necessarily, think ice drop coffee). Good coffee, fresh ground, must drip!
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Coffee Brewing Technology Comparison of Flavors of Hand Brewed Coffee and Siphon Brewed Coffee
The coffee flavor spectrum interpreted by hand will be softer, brighter, smoother and layered than siphon, and the sweetness is not inferior. However, the thickness of hand flushing is slightly inferior to siphon, which should be related to the filter paper of hand flushing will filter out part of the grease, such as hand flushing with filter cloth can improve the thickness. Summary: Siphon to mellow thick good, hand red to elegant sweet and sour fragrance known, each has its own merits. Fine Coffee School
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Basic knowledge of boutique Coffee Espresso concept
Als Rule of Espresso concept in March 2000, it all started because Mark Prince, who was still very poor at that time, reposted a newspaper tidbit, discussing from the standard definition of espresso in Italy to the Italian experience of Mark, and finally someone brought out the chapter in the Schomer book, and the topic suddenly changed to the noun ristretto.
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