Coffee common sense what is white coffee? What is black coffee?

White coffee is a native and domestic product of Malaysia, which has a long history of more than half a century in Malaysia. Its history can be traced back to 1958. It is said that there was an old master who made coffee in a coffee shop for 30 years. One day he tried to use the method of going to Qicunqing to stir-fry coffee without adding gum, vegetable oil or any ingredients. Then mixed with skim evaporated cream to create another style of fragrant, slippery and delicious, the first generation of traditional white coffee.

White coffee does not mean that the color of coffee is white, but refers to the adoption of high-quality and precious coffee beans, removing a large amount of caffeine after low-temperature (moderate to mild) roasting and special processing, and removing the bitter and sour taste produced by high-temperature carbon roasting. The bitter taste and caffeine content of the coffee are reduced to a minimum, without adding any additives to enhance the taste, the sweet and mellow aroma does not hurt the intestines and stomach, and the original color and flavor of the coffee are retained. The color is lighter and softer than ordinary coffee, and the taste is pure, so it is named white coffee.

White coffee is completely free of wheat grains, corn kernels and other impurities, generally does not contain sugar, low calorie, caffeine less than 10%, does not contain any additives, can be brewed directly, maintaining the pure flavor of natural coffee.

Drinking white coffee is not dry and hot, its caffeine content is less than 10%, does not contain any additives; the absorption rate is high, and it does not have any adverse stimulation to the gastrointestinal tract. Thus overcome the disadvantages of traditional coffee, suffering from diabetes, heart disease, cholesterol disease, high blood pressure, obesity and other patients can drink.

White coffee dissolves quickly, mellow and delicious, and the taste remains the same after freezing or cooling; the entrance is smooth, pure, fragrant, sweet and not greasy, without a trace of bitterness, refreshing and comfortable, with both the flavor of western coffee and the delicacy of the east.

At present, white coffee is also available on the market, which is generally sold in large stores with foreign food counters, mainly from Malaysia and Singapore.

The processing technology of black coffee is opposite to that of white coffee, which is baked at high temperature. due to the different degree of oxidation, there are a variety of colors from light to deep. The coffee liquid quenched from roasted coffee beans is dark, from dark to black. Black coffee is unembellished coffee, black coffee brings the original feeling of tasting coffee. Black coffee combines the characteristics of sweet and bitter coffee, it is primitive and rugged, profound and intriguing. However, we always know too little about black coffee, and the distance makes it mysterious. In fact, black coffee is by your side, fall in love with it, and you will find it.

Black coffee emphasizes the aroma of coffee itself. Aroma is not only the life of coffee quality, but also the best expression of coffee production process and roasting technology. The climate of the place of production, variety, refined treatment, harvest, storage, and the appropriateness of baking technology in the consuming country are all conditions that determine the aroma of coffee beans. Bitter is the basic taste of black coffee, there is a difference between strength and texture, raw beans contain only a tiny amount of bitter ingredients, followed by baked sugar, part of starch, fiber caramelization and carbonization, to produce the most symbolic bitterness of coffee. Black coffee also has a sour taste, and proper heat to produce a moderate sour taste will make the coffee taste better and make people feel more deep. The sweetness of black coffee is closely related to the bitter taste, so the refreshing black coffee must have a sweet taste.