The skill of giving coffee to the tip of the tongue to judge whether coffee is good or bad.
There is a clever way to taste coffee. Taste a cup of coffee.
In fact, from the fragrant, sweet, alcohol, astringent, bitter, sour six aspects on it!
Incense
Inferior quality: industrial flavor smell, rotten taste
Quality: pure coffee aroma
Tasting tips: fancy coffee generally can not smell the original smell of coffee, because the strong milk or chocolate flavor often masks the aroma of coffee. In addition, the smell of coffee should be hot.
Gan
Poor quality: dry aftertaste
High quality: the feeling of giving birth to a full mouth
Tasting tricks: in fact, according to the different coffee beans, coffee can be divided into light and heavy, there is no good or bad, only depends on personal preferences. But if the taste of Huigan is too dry, it means the quality of coffee beans is not good.
Alcohol
Poor quality: the taste of coffee floats on the tip of the tongue
Quality: have a certain sense of weight
Tasting tricks: the purity of coffee is related to the baking and particle size of coffee beans. In fact, the so-called purity is the weight of coffee on the tongue. What is more obvious is the feeling after eating cream cake and biscuits. The weight of cream cake is very obvious.
Astringent
Poor quality: too bitter
High quality: astringent but not dry
Tasting tips: in fact, the astringency of coffee does not need to be eliminated, but needs to be suppressed, and the degree of inhibition is also different according to everyone's different preferences. Quality coffee should be astringent and dry.
Bitter
Poor quality: bitter at the root of the tongue
High quality: warm and moist
Taste trick: if the bitter taste of coffee is the same as that of traditional Chinese medicine, the quality of coffee is poor.
Sour
Poor quality: deliberate
Quality: inclusive to a certain extent
Tasting tricks: "Sweet is easy, good sour is rare". The sour taste of high-quality coffee should be included in the coffee, not obvious and sharp.
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The roasting of coffee beans can release the special aroma of coffee.
Raw coffee beans can be roasted and release the special aroma of coffee. Each coffee bean contains fragrance, sour taste, sweetness and bitterness, how to release it incisively and vividly depends on the fire of its baking, from the insipid raw beans to the coffee with endless aftertaste in the cup, roasting is a very important step in every coffee bean's long journey to outline character and nurture fragrance. Coffee
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The method of cultivating coffee trees how to grow coffee trees at home?
"Coffee Coffee for you"-oblique planting method: when planting, the seedlings are oblique, usually at an angle of 30 degrees to 60 degrees from the ground (preferably 45 degrees). Oblique planting can inhibit the growth of the top of the trunk and promote the germination of basal straight branches. Attention should be paid to the selection of 3 or 4 sturdy and spaced direct branches for new stem culture. Cut off the old stem after the new stem grows (figure 2)-curved dry method: straight when planting, waiting for
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