The aroma of coffee taste the taste of a cup of coffee
The coffee we usually drink in cafes is Espresso, and of course espresso is just a practice. Many coffee followers prefer single-origin coffee (= coffee of origin or black coffee), such as Colombia Supremo, Kenya AA, Sumatra Mantenin, Guatemala SHB, Brazil Santo Domingo NO.2, etc.
The first is the origin of coffee beans, and the second is the grade. Like the grade of Chinese tea, each country has its own standard. For example, Guatemala has the best SHB followed by SH. Brazil Santo Domingo has no NO.1, because they think coffee is not the best but better.
Of course, there is Blend, blended coffee, according to the inherent characteristics of different types of coffee beans for proportion blending, and a good espresso blend formula is as mysterious as Coca-Cola.
Equipment simple to say intentional coffee machine, because of its unique pressure, can make real espresso cream, gold fat, suitable for coffee shop deployment fancy coffee; mocha pot, this pressure is not small, buy good quality! Suitable for home kitchen brewing, rich, coffee beans grinding fine such as flour; American coffee machine = automatic manual follicle, time-saving, not as skilled as manual follicle hand craft; manual follicle, suitable for themselves, or boiled for friends to drink, tools cheap, fun, taste the best, light, coffee beans grinding moderate; French press pot, coffee beans grinding the coarsest such as white sugar, suitable for office or travel, relatively turbid; siphon pot, most suitable for single coffee, very cool: It is a time-consuming or time-consuming task, suitable for leisure publicity.
However, the teacher said, how can you make a good cup of coffee, lies in the grinding degree of coffee beans + extraction time + extraction method, lies in the mood.
After all, with a variety of tools to make the same coffee beans single coffee, really taste different, different flavor, bitter, sour, astringent with the extraction time is different. The taste of black coffee is not easy to love.
Back, walked a lot of way, coffee beans in the coffee shop, because coffee beans up to a month of natural fragrance, coffee powder may not have a charm in an hour. When you go home, you can take it again. Only then can you make good coffee or bad coffee for Xiaohua: )
I love the aroma of coffee, sometimes I can't walk when I'm tempted.
- Prev
How much do you know about the taste of Blue Mountain Coffee?
I'd like to go to the cafe around the corner alone on a leisurely weekend afternoon to enjoy a moment of peace, or simply invite friends to my home for a cup of coffee. What kind of coffee would you choose if a friend bought you a cup of coffee? And do you know the taste of each kind of coffee? Whether it's American style, Italian style, or any other style, ha, let me briefly introduce to you the taste of coffee that I know.
- Next
The difference between fresh beans and old beans of coffee beans
New beans and old beans are also very different in appearance, new beans have more water content (12%-13%) and show dark green. On the other hand, the water content of old beans (10% 11%) and old beans (9%-10%) passes over time, so the color is lighter. If you hold it in your hand, you will find that it is lighter in weight and texture, and there will be no gloss and touch like the surface cover of new beans. But what I said above is the situation compared with the same variety of beans. Root
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?