Brazilian Coffee Manor Costa Rica Coffee American Coffee beans
Flaming Coffee Estate
The Best Interpreter of Soft Bean Aesthetics--Datala
After 20 years of research and development, Daterra Farm, Brazil's national treasure, has brought Brazil's soft bean aesthetics into full play. Denmark's barista Troels Paulsen won the 2005 World Barista champion with its Datera Sweet Collection espresso recipe. 2006 Klaus Thomsen also won the 2006 World Cup Barista Competition with his "Da Tella Sweet Collection" as the base bean, paired with Costa Rica's La Minita coffee. Since then,"Tatara" formula beans have become the new favorite of fine coffee.
This super sweet recipe includes four heavenly kings of Tatara, namely Yellow Skin Bourbon, Yellow Picaduai, New World, and Icato 3282. It is prepared according to a certain proportion and mixed with sun and semi-sun in the processing method. After the raw beans are prepared according to the proportion, they are immediately packed into vacuum packaging tin foil paper to block oxygen and moisture, so as to avoid aging or loss of aromatic spirit of raw beans. This practice is more particular than putting raw beans into sacks.
summary
Over the past two decades, Brazil has used high-tech to improve coffee quality, apparently washing away the ugly reputation of weight and quality, and injecting new blood and creativity into fine coffee. Brazil's bad beans have long been a thing of the past, and the future will play an important role in fine coffee.
Teacher Han Huaizong's Coffee Study
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Brazilian coffee Central and South American coffee beans Brazilian flavor
[introduction] Brazil has failed to increase production in recent years, but it has greatly improved the quality of coffee in the past decade, trying to get rid of the idea that Brazilian weight is not important to quality and that Brazilian beans are as light as water. In recent years, it has successfully transferred to the boutique coffee market.
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Analysis of the Flavor of Coffee the common taste of coffee is astringent, fine coffee, astringent coffee.
Astringent taste, which is bound with persimmons and cucumbers, sometimes unfortunately appears in coffee. Once a good cup of coffee appears astringent taste, that is, white jade is slightly flawed, and this astringent taste can easily become more intense as the temperature of the coffee drops, becoming sour and bitter. Many students, especially those in the junior class, tend to make astringent coffee, even if it is
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