The special secret of coffee gives you a minute to learn the basics of coffee beans.
From a rough raw bean to a cup of strong coffee, there are secrets hidden in the middle that you can never imagine?
Do Q raw coffee beans really need to be cleaned?
When roasted, raw coffee beans can kill almost all microbes. On the contrary, the washed raw coffee beans need to pay attention to two points: first, pay attention not to soak for too long; second, pay attention to moderate drying, drying time is too long is easy to breed mold, too short and uneven drying will lead to uneven baking.
Q seals the freshly roasted coffee beans directly. Why does the bag pay so much?
The bags are bulging because carbon dioxide is released from the coffee beans. A large amount of carbon dioxide may break the bag, so from the point of view of safety and quality, it is necessary to eliminate the amount of carbon dioxide. The methods of digestion are: slightly "aging" coffee beans, packaging with an one-way exhaust valve, or putting deoxidizer in the bag, and so on.
How does Q extraction time affect the taste of coffee?
The sour taste dissolves faster, and the amount of acid dissolved in water in 3 minutes is not much different from that in 5 minutes (by the 3rd minute, the acid is almost completely dissolved), while the bitter taste dissolves more slowly, so the longer the extraction time, the more bitter the coffee.
Q does the coffee brewed with mineral water taste better?
Coffee is a weakly acidic drink with a PH value of between 5 and 6. How to brew coffee with weakly alkaline mineral water with a PH value greater than 8 will weaken the sour taste of coffee, which may make people feel "blurred" for ordinary people.
The above is an excerpt from "you don't know Coffee."
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How to distinguish the alcohol bitterness of coffee or not? Teach you how to properly taste a good cup of coffee
The first step is to smell the fragrance and taste the aroma of coffee; the second step is to observe the color, the coffee is best to present dark brown, rather than a dark, bottomless; the third step is to taste, drink a mouthful of black coffee first, feel the taste of the original coffee, the coffee entrance should be some sweet, slightly bitter, slightly sour. Then sip it again. Don't rush to sip coffee.
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CoE coffee cup scoring standard international standard scoring table for testing the quality of coffee beans
At present, the competition of fine beans in various countries adopts either CoE or SCAA mode, and up to 9 major coffee producing countries adopt Coe cup as the national competition mode. The following is the key description of the Coe Cup meter evaluation items and records, which can give you a basic basis when conducting a cup test, as well as an auxiliary reference when testing a single item: Aroma is the first evaluation at the beginning of the cup test.
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