Coffee grounds are not only dregs, but also can make wine.
What would you do with coffee grounds? To fill an ashtray? Or should I just dump it? Coffee grounds aren't grounds anymore, but researchers in Portugal and Galicia have created a new type of wine from coffee grounds.
At present, the popular Kahlua or coffee liqueur is not brewed directly from coffee beans, but at most the aroma of coffee beans is added. Now the new coffee is brewed directly from the ingredients, just like whiskey or rum.
First, coffee grounds are roasted and dried, boiled at 163 degrees Celsius for 45 minutes, separated from the liquid obtained in this step, mixed with sugar, and then fermented for a period of time. Eventually, you get a coffee wine with an alcohol concentration of about 40 degrees. This process is similar to brewing whiskey or rum from wheat or sugar cane.
Evaluated and certified by eight professional tasters, this is a safe alcoholic beverage that has been distilled and fermented to remove caffeine and has anti-aging properties. The wine has a rich aroma but a bitter and slightly spicy taste. However, as the wine ages, the taste will improve even more.
China Coffee Trading Network: www.gafei.com
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Happiness is like a "coffee companion"
Coffee is bitter, but it always exudes an irresistible, full-bodied fragrance. People who know the taste of coffee stay on the tip of the tongue after enjoying the bitterness. Otherwise, the aftertaste of the heart and spleen will complain that it is an illusory temptation. The loss outweighs the gain and entanglement in remorse. I think this is life experience pain to enhance immunity to pain, like a filter to resist pain is not worth it.
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Definition of roasting degree and taste of coffee
In recent years, the American Fine Coffee Association has strongly advocated the caramelization value (Agtron number) to determine the baking degree, using the red inner line to determine the caramelization degree of coffee beans. The higher the value, the lower the caramelization, that is, the shallower the baking degree, and the lower the baking degree, the deeper the caramelization, that is, the deeper the baking degree. With the data, we can more accurately understand the baking degree of coffee beans.
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