The knowledge of Italian coffee beans. Italian beans baked in Southern Italian style.

Italian beans baked in southern Italian style

Ingredients: Colombia 40% Manning 30% Mocha 15% Java 15%

Baking depth: deep baking

Features: texture, complexity, back sweet performance are good, by Java coffee to provide long-lasting Krima and exciting flavor.

Nanyi baking is the deepest baking stage in espresso beans. In this kind of espresso, bitterness / carbon taste is the main wind.

Taste, which covers most of the sweetness and regional flavor, is the representative region in Napoli, Nanyi, where you can find the best in the world.

Deep-baked espresso retains only a little sweetness and regional flavor. If you bake deeper, all that's left is probably carbon.

It tastes bitter. Because the bitter taste of espresso at this depth is strong, it will cover most of the sweetness, but the flavor persists at this time.

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This kind of espresso can be done, and Nanyi-style baked beans are very suitable for small espresso bar or small chain coffee shops.

Use, use any business-grade machine can brew out a cup of espresso with strong persistence. When I visited Napoli, I tasted it myself

When it comes to the espresso here, I see that the bar hands there always keep the half-ounce espresso cups that have just been squeezed out in hot water.

Now, people on the Italian side will add a rub of sugar, stir it quickly and swallow it. I speculated on a conclusion: Nanyi baked

Espresso may have to be extracted in a very short time (ristretto) because there is less sugar in coffee beans and it has been circulating.

The tradition so far is to squeeze a small dose in order to balance the sugar and bitterness in the cup. There are many people who think that this kind of baking

French, coupled with this cooking method in Napoli, is the most perfect match in the world, but it may not flow well in the United States.

OK, because Americans prefer to drink large cups of coffee without bitterness! The choice of large enterprises vs. The way out for small businesses is to run a successful joint venture.

The secret of operating a food store is to provide goods of stable quality. No matter which branch you buy, the quality of the products you buy must be very fixed.

This secret is also true for the coffee industry. As the baking depth gets deeper and deeper, the sugar in the coffee beans becomes more carbonized, and we get it.

A batch of French Roast coffee beans, why is it called French Roast? This is because once this kind of coffee beans are extracted, they are added.

Put it in a large bowl of milk and drink it as a French breakfast. French Roast is the most common choice of baking in most enterprise bakeries.

Baking degree, as long as enough milk and sweetener are added, the drink made by simulating the deep-baked beans in Nanyi style will taste a bit like

Smoked oysters (not entirely unacceptable), and in most markets, many customers will think so

The coffee is a great cup of "strong taste" coffee!