Development of capsule Coffee the technology of brewing coffee and milk in Merlot coffee machine
The Development of capsule Coffee
In 1970, Nestl é R & D department invented the first encapsulated coffee, which was patented in 1976; the concept of encapsulated coffee first appeared and entered the stage of research and development. In 1986, encapsulated coffee products appeared on the market for the first time. In recent years, capsule coffee has entered a stage of rapid development. At present, the main brands of capsule coffee are: Nestl é's Nespesso (Switzerland), Starbucks' K-cup (USA), Lavazza (Italy), Monodor (Switzerland) and so on.
Nowadays, capsule coffee is constantly seeking diversified development, which is mainly reflected in the rich variety, quality and taste improvement of capsule coffee.
For example, the taste and flavor of encapsulated coffee are adjusted through the selection of coffee type and its blending ratio, and the bitterness of encapsulated coffee is adjusted by the selection of baking temperature and time. Through the optimization of the shape of the water outlet of encapsulated coffee to control the production of coffee foam, and then improve the quality of coffee and so on.
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The Origin of capsule Coffee Coffee beans seed Coffee Network Portable Coffee City Coffee
The origin of capsule coffee freshly ground coffee is made by grinding fresh coffee beans into coffee powder manually or automatically, and then brewing with filter paper filter cups, pressure pots, siphon pots and other tools. This method is tedious and time-consuming, and even in the simplest hand-brewing method, it takes 5~10min to make a cup of coffee, and the coffee grounds are not easy to clean. In addition, after baking and grinding,
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The characteristics of encapsulated coffee the influence of coffee powder on the taste of coffee price coffee network
The characteristics of capsule coffee unique flavor coffee beans in the baking process, coffee oil will be volatile aroma components in the form of gaseous adsorption on the powder. The ordinary brewing method can not dissolve most of the oil components of coffee, thus affecting its flavor and taste, but if the high pressure causes high temperature water vapor to pass through the coffee powder in a short time, the coffee oil can be treated with the same insoluble coffee oil.
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