Hey tease smart water cup: Didi Xiangnong starts to choose the right cup.
Life, like brewing a cup of good coffee, thick in the heart, busy and free, only master, will be better. Behind the fast-paced life, many urban men and women like to drink coffee. A cup of coffee is elegant and refreshing, but is it really that good? In fact, drinking coffee is also fastidious, which has both advantages and disadvantages.
Coffee is warm, sweet and bitter, with cardiotonic, diuretic, exciting, refreshing and refreshing effects. Coffee contains caffeine, stimulates the central nervous system, promotes liver glycogen decomposition and increases blood sugar. Moderate drinking can make people temporarily energetic and agile; drinking after exercise has the effect of relieving fatigue, restoring physical strength and exhilarating spirit. Light coffee can nourish the liver, has a certain role in protecting the liver, and has a better antialcoholic effect.
However, drinking coffee with too high concentration will lead to a faster heartbeat, a significant increase in blood pressure, and abnormal phenomena such as nervousness, restlessness and tinnitus. Long-term drinking of coffee with too high concentration will affect your health.
How can we know whether the concentration of coffee is too high? The teasing safety water cup is equipped with coffee concentration analysis function, which is comparable to the professional coffee concentration meter, controls the coffee brewing concentration, and can see the coffee concentration when brewing coffee by yourself.
You may often go to the coffee shop with your friends and have a drink with your passionate lover, but the concentration details of drinking coffee can show your concern for him. Although the matter is small, the feelings are constantly accumulated and heated up by these small details, to her. Also give yourself the best, the most suitable, thick and suitable, in order to taste the purity of emotion.
Source: bubble net
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I'm Michael Yung. I'm a barista. He won the Canadian champion of the World baristas Competition in 2007 and became the certified judge of the coffee competition in 2009. At present, I am the head of the coffee department in Hong Kong Pacific Coffee. At the same time, I am also the chairman of the 2015 World Coffee Events (WCE, World Coffee campaign Committee). In the past year
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