The requirements of high-quality coffee
The most impressive thing about AROMA coffee is its rich aroma. Different coffee, different brewing methods, bring different aroma changes, creating a colorful and charming coffee world.
ACIDITY (acidity) acidity is the most important condition for evaluating coffee beans. Natural fruit acid is melted in the mouth, refreshing and pleasant; excessive baking will produce bitter taste and uncomfortable acid (sour), which must be avoided.
SWEET (sweetness) the starch in raw beans of coffee, caramel converted from roasting, is the main source of coffee sweetness. Good coffee has a natural sweetness without sugar. Insufficient starch and overbaking of raw beans can reduce sweetness.
BODY coffee has a sense of weight and stickiness that passes through the tongue, which is called consistency, which makes it thicker and thicker.
AFTERTASTE (Yu Yun) after drinking a good cup of coffee, it will produce a lasting mellow throat rhyme from the root of the tongue to the throat, which is memorable.
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Coffee roasting in Southeast Asia
People in Southeast Asia, especially Singapore and Malaysia, drink coffee far less than people in Europe, the United States and Japan.
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Arabica beans and Robusta beans
There are countless kinds of coffee in the world according to region, baking method and cooking method, but there are only two types of coffee beans that make these kinds of coffee: ROBUSTA beans and ARABICA beans. ARABICA coffee accounts for about 2% of the world's coffee production. Coffee beans are oval flat, small and light in color. It has high quality and rich fragrance. Most of Africa
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