What should you pay attention to when drinking coffee?
1. Shallow baking (Light Roast) vs deep baking (Dark Roast)
According to the American classification, the roasting of coffee beans can be divided into eight stages from shallow to deep. The taste of coffee mainly depends on the baking degree. Generally, the deeper the roasting degree, the stronger the bitter taste, and the lower the roasting degree, the higher the sour taste. Baking depth mainly depends on the characteristics of raw beans, personal preferences and other factors.
two。 Arabica (Arabica) vs Robusta (Robusta)
In terms of varieties, coffee trees are mainly divided into two types: one is Arabica, the other is Robusta.
Arabica coffee is mainly produced in tropical South America, such as Central Brazil, with smaller bean shape, lower caffeine content and higher price.
Robusta is produced in Madagascar in west-central and eastern Africa, and Indonesia in Asia. It has a large bean shape, about twice the caffeine content of Arabica, and a low price.
Ps: about 75% of the world's coffee is Arabica, but only 10% is coffee that can be used in high-end coffee shops.
3. Espresso (Espresso) vs dripping Coffee (Drip)
Espresso is made by letting hot water flow through a handful of fine coffee powder under high pressure, with high caffeine concentration and coffee fat.
On the other hand, dripping coffee allows boiling water to pass through the coarse ground coffee powder, which has a low caffeine concentration and basically contains no coffee fat, so it is more suitable for drinking in large quantities.
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The Origin of Coffee beans Coffee Bean characteristics Coffee Bean treatment
1. Mocha coffee shows a strong New York flavor in a small cup. Preparation method: add 20ml chocolate syrup and very strong deep-fried coffee to the cup, stir well, add 1 tablespoon cream to float on top, peel some chocolate powder for decoration, and finally add some cinnamon sticks. two。 Mocha mint coffee: pour warm coffee and cold milk over cold cream
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Coffee beans have the same characteristics as those of coffee beans.
1. The seed coat of small fruit coffee has been removed, oval or oval in shape, 8-10mm in length, 5-7mm in diameter, 3-4mm in thickness in the middle, raised on the back, flat on the ventral surface, with slightly curved longitudinal groove and paper seed coat marks. Raw products are yellow or dark green; baked products are dark brown with special aroma and slightly bitter taste. Astringent. Coffee flower 2. Coffee seeds are slightly larger, ovoid, 9-11mm long and 7-7-in diameter.
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