Diagrams of several coffee ingredients
I saw several diagrams of coffee ingredients posted on the Internet, which are said to be the internal information of LAVAZZA, that is to say, the traditional Italian practice. Let's take a look at it.
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Characteristics of coffee beans at different roasting stages
Light the most mild baking, no fragrance and concentration test light Cinnamon for the general popular baking degree, leaving a strong sour taste. The cinnamon color of beans is preferred by people in the western United States for light Medial medium baking. Mellow, sour and delicious are mainly used in blended coffee with moderate High acidity and bitterness. Suitable for coffee such as Blue Mountain and moving Mazaro.
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Grinding coffee powder is a great knowledge. Is it important to grind coffee beans?
Does it matter how to grind coffee beans? Many people may think so. Because some coffee powders are already ground when they are bought, or they just need to tell coffee sellers how to make coffee, and they will automatically deal with it. Therefore, many people may not know much about grinding coffee beans and how to extract and cook it will have an impact on a cup of coffee. So, what kind of coffee?
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