Roasted coffee there are three degrees of roasting of coffee beans: light, medium and deep
1. The general roasting of coffee beans has three degrees: shallow, medium and deep.
Slightly baked → light polyacid
Acid and bitterness in intermediate baking →
→ baked by strong fire has dark color and bitter taste.
The lighter the baking degree, the stronger the sour taste, the deeper the baking degree, the greater the sour taste and the heavier the bitter taste.
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To drink coffee, you must know the common sense of coffee.
Coffee is one of the three major beverage crops in the world (coffee, tea and cocoa). Its output ranks first among the three beverage crops and is the second largest raw material product after oil in international trade. Coffee originated in north-central Africa, has been widely distributed in Asia, Africa, Latin America, Oceania and other 76 countries and regions. In 2008, the global coffee planting area was about 11.9 million.
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To drink coffee, you must understand the common sense of coffee, fine coffee science.
5. Primary processing of coffee 1, drying method 2, washing method 3, semi-washing method 6, preservation of coffee beans 1, purchase of freshly roasted coffee beans 2, drink roasted coffee as soon as possible 3, reduce contact between air and coffee beans 4, avoid sunlight 5, store in ventilated and low temperature places 7, taste and appreciation of coffee 1, aroma dry aroma, wet aroma boiled
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