Coffee varieties and characteristics several common coffee varieties and their characteristics
Manning 2, Columbia 2, Java 2.5, Holland No. 2, Mocha 1.5 (distributed) Coffee, Alcohol, bitter carbon roasted Coffee: common roasting method, produced in Sumatra, Colombia 2, Brazil 2, Mantenin 1.5, Java 4.5. Bitter and mellow.
Fried coffee beans:
The frying of coffee beans is a very skilled task. The raw beans are heated and cooked, and the moisture is removed to make them inflate. Through this procedure, the common fragrance and flavor of coffee can occur. Generally speaking, if the frying time is short, the color of the coffee beans will be light brown and sour. If the fried accompany color is dark, the bitterness will be enhanced, and the color will also be dark brown. Therefore, there are several different levels of baking dividends of coffee beans: 1. The lightest fried companion. two。 Shallow fried accompany 3. Popular fried company. 4. It's a little thicker than popular. 5. Medium fried company 6. Slightly stronger fried company 7. Intense frying to accompany. 8. The thickest and fiercest fried company.
How to distinguish the black and white of coffee beans: smell: novel coffee beans have a strong smell, on the contrary, it is tasteless or the breath is not safe to see: good coffee beans are in good shape and rich in size. On the contrary, the appearance is damaged and different pressure: the fresh coffee beans are pressed fresh and crisp, and the smell floats out when they crack: dark black coffee beans, the coffee brewed has bitter yellow coffee beans, and the coffee boiled has a sour taste. Good coffee beans: uniform appearance, brilliant and bright, roasted by single stir-fry. Brewed coffee beans with mild flavor, slightly sour, slightly bitter flavor, mild flavor, slightly sour and slightly bitter, represent neutral coffee and are indispensable for the blending of mild coffee. Kenyan coffee (KENYA AA) is a typical coffee cultivated in the highlands of Africa. AA stands for its grade, that is, the highest grade, and its coffee beans are thick and round in meat, with strong taste and good taste. Ant? The utility of X. Hawaiian Coffee (KONA FANCY) is a kind of coffee cultivated by volcanoes in western Hawaii. it is also the only coffee variety produced in the United States. it has a strong taste, strong flavor, strong acid, and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii.
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Types and characteristics of coffee types and taste characteristics of coffee
Hougu Coffee: it is refined from small grains of coffee at a high altitude of more than 1500 meters, with a balanced taste of sweet, sour and bitter, elegant and special taste, and is known as the firmness of coffee. Moderate bitterness, elegant aroma, more oil, slightly sour taste. Italian coffee: Expresso originally means fast, while ExpressoCafe refers to espresso extracted in an instant. Because of this coffee brewing method
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Coffee has what kinds of coffee, sources and characteristics of coffee classification.
Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. The beans are too large to brew Italian coffee at home, using the Italian mocha pot, which also uses the principle of vapor pressure to quench the coffee (another Watt's apprentice). The mocha pot allows the pressurized vapor to pass directly through the coffee powder, allowing the steam to pass through the coffee instantly.
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