A hundred schools of thought contend over the coffee bean school.
In the thriving coffee school, each school has its own unique taste experience. According to the sense of taste, Flatow divides coffee beans into "sour pie", "bitter pie", "sweet pie", "neutral pie" and "mellow pie". Which school does your favorite belong to?
Sour pie
Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable premium new beans.
Bitter school
A variety of old beans from Java, Mantenin, Bogota, Angola, Congo and Uganda.
Sweet pie
Colombian Metrin, Venezuelan old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haitian coffee beans.
Neutral school
Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba coffee beans.
Mellow pie
Colombian Metrin, Mocha, Blue Mountain, Guatemala, Costa Rican coffee beans.
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The Origin of Coffee
The people chewed the fruit of this plant at first to cheer them up, then baked and ground it into flour to make bread, which was used as food for warriors to improve their courage to fight.
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Factors affecting espresso quality
First, the addition of pre-soaking time can improve the extraction success rate to a certain extent, so some high-end machines have the function of adding free control of pre-soaking time. As for the comparison between pre-soaking and non-pre-soaking methods, it is more inclined to the difference between production style, not the difference between good and bad. Second, the water quality is like tea. It is often said that it is necessary to use a certain spring water to induce tea fragrance. Water quality does have some impact.
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