Boutique coffee beans knowledge coffee bean blending basis
Acid beans are mainly
Brazil 40%, Colombia 30%, Mocha 30%
40% in Colombia, 30% in Brazil, 30% in Mocha
40% of Mocha, 30% of Brazil, 30% of Colombia
50% in Brazil and 50% in Colombia
50% of Mocha, 30% of Colombia, 20% of Java
Bitter beans are dominant.
Brazil 40%, Java 20%, Colombia 20%, Mocha 20%
30% of Mocha, 30% of Brazil, 20% of Colombia, 20% of Java
60% of Mocha, 40% of Mantez.
Neutral beans are dominant
50% in Java, 50% in Mocha
50% in Colombia, 30% in Mocha, 20% in Manteau.
El Salvador 40%, Colombia 30%, Mocha 30%
Mantez 40%, Mocha 30%, Brazil 20%, Guatemala 10%
Sweetness is dominant.
Blue Mountain 60%, Mocha 20%, Colombia 20%
The varieties used in the mix are best fixed, and the most commonly used basis is the mixture of ─ Mocha, Brazil and Colombia.
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Analysis of the components of high-quality coffee beans with knowledge
Raw bean (unit: percentage) moisture: 11.3 fat: 11.7 protein: 11.8 sugar: 8.0 essence: 17.1 caffeine: 1.3 Salmonic acid: 6.0 Minerals: 4.2 crude fiber: 28.6 cooked bean moisture: 2.5 fat: 13.2 protein: 12.8 sugar: 1.8 essence: 29.6 caffeine: 1.3 Salvianolic acid: 4 .0 mineral: 5.2 crude fiber: 29.
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Coffee beans: coffee beans
It's not hard to have a nice cup of coffee. But you must know how to buy and preserve coffee. Improper preservation methods will affect the quality and flavor of coffee. (1)Three factors affecting coffee beans: temperature/humidity/sunlight (2) The best tasting period of coffee: coffee beans for four weeks, coffee powder for weeks (3) Coffee beans in vacuum packaging shelf life: vacuum pot about 2
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