Relationship between coffee taste and extraction conditions
Coffee is the art of pursuing balance, the extraction law of coffee taste from sour to bitter: 1, shallow roasting (acid) to deep roasting (bitter) 2, rough grinding (sour) to fine grinding (bitter) 3, coffee powder less (acid) to more (bitter) 4, water temperature low (acid) to high water temperature (bitter) 5, extraction speed fast (acid) to slow (bitter) 6, more extraction (acid) to less extraction (bitter).
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American Fine Coffee Association
SCAA, full name-- Specialty Coffee Association of America, Chinese translation as "American Special Coffee Association" and a small number of people call it "American Fine Coffee Association". SCAA is the largest coffee trade association in the world and a trade organization focusing on high-quality coffee.
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Good coffee comes from the heart of every link.
Bake "Colombian model student" coffee beans from Raminita Manor, which is famous for its strictness and high quality.
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