Coffee Science Popularization of "White Coffee" Coffee basic knowledge
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and special skimmed cream raw materials to remove a large number of coffee after moderate and mild low temperature roasting and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, minimize the bitter taste and content of coffee, and do not add any additives to strengthen the taste. Glycol aroma does not hurt the intestines and stomach. Retain the original color and flavor of coffee, the color is lighter and softer than ordinary coffee, a touch of milk golden yellow, pure taste, so it is named white coffee.
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Only fresh coffee beans can grind out good coffee.
The soul of coffee flavor is fresh, so no matter which country produces it, which manufacturer processes it, or which merchant sells it, the most important thing for coffee beans is to ensure freshness. Generally speaking, the best drinking period for coffee is two weeks after baking, when the coffee beans are the freshest and the Aroma taste is the best. Look at: look at shape and color. Okay, the coffee bean shape is over.
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The art of pulling flowers in an ounce cup Italian coffee cup
The smaller the cup, the less successful it is to make a flower pattern, but as long as it is repeated practice and research, it can still be done. Flower pulling is art and technology. In addition to taste, a good cup of coffee should give people a pleasing feeling visually.
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