Gourmet Food English Vocabulary: coffee terminology
Flavor [flavor]
Acidity [acidity]
Body [alcohol]
Aroma [smell]
Bitter [bitter]
Bland [light]
Briny [salty]
Earthy [aroma of soil]
Exotic [uniqueness]
Mellow [aromatic alcohol]
Mild [mild]
Soft [soft]
Sour [acid]
Spicy [Xiangxin]
Strong [strong]
Sweet [sweet]
Wild [wild]
Winy [wine flavor]
- Prev
Gourmet English: coffee drinks in Chinese and English
Vienna Coffee Vienna Coffee Mocha Coffee Mochaccino Coffee Puccino Coffee Cappuccino Coffee Mersey Coffee Melange coffee Mocha Mint Coffee Caffe mocha mint Naples Coffee Caffe naporitanno Russian Coffee Russian coffee Indian Coffee Indian coffee Turkish Coffee Turkish
- Next
Why use a coffee powder press? Coffee common sense
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
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?