Coffee beans basic knowledge Coffee beans basic reference
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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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Composition Analysis of Coffee beans basic knowledge of Fine Coffee
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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Preservation of Coffee beans basic knowledge of Fine Coffee
It's not cool to have a cup of delicious coffee. But you must know how to select and save coffee. Improper preservation methods will affect the taste and flavor of coffee. (1) three major factors affecting coffee beans: degree / degree / daylight (2) the best tasting period of coffee: coffee beans are four cups and coffee powder is one gram. (3) the shelf life of coffee beans in vacuum packaging: vacuum can about 2.
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