Seven indicators of high-quality coffee common sense coffee taste evaluation
① dry aroma Fragrance: the aroma of baked beans after grinding
② Wet aroma Aroma: the aroma of coffee liquid
③ acidity ACidity: the sour taste of coffee liquid
④ Alcohol thickness Body: concentration and weight sense of Coffee liquid
⑤ afterrhyme Aftertaste: commonly known as Huigan
⑥ flavor Flavor: taste perceived by taste buds after drinking coffee and aroma perceived by nasal cavity
⑦ taste balance Balance
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Espresso knowledge Espresso has the lowest caffeine content
Caffeine content is related to the variety of coffee beans, the degree of roasting and the soaking time of coffee powder: robusta beans are much higher than Arabica beans; the deeper the coffee beans are roasted, the less caffeine is; and the longer the coffee powder is soaked, the more caffeine is extracted. So for the same amount of beans, deep-baked Arabica beans are Italian concentrated with an Italian coffee machine and contain the least caffeine.
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The production zone of coffee, the production place of fine coffee beans.
The coffee production zone, which ranges from 25 degrees north latitude to 30 degrees south latitude, includes many countries in Central, West Africa, the Middle East and South Asia, the Pacific, Latin America and the Caribbean. Global coffee cultivation is concentrated in this area because of the limitation of temperature. Coffee trees are very vulnerable to frost, north or south latitude is not suitable, only in the tropics, the heat in this area
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