How to cook different coffee beans the technical uniqueness of the project in the coffee shop

Mocha: high-quality Arabian flavor, dry aroma with slightly sour wine, suitable mellow, strong purity, with a wonderful dark chocolate finish. The place of origin is Ethiopia in Africa, with its unique aroma and excellent acidity, coupled with a mellow taste, it has a very primitive flavor. Mocha coffee is also enjoyed by many people. Because of its strong flavor and unique aroma, many bartenders like to use it to make iced coffee. With sugar and cream, the aroma concentration is excellent.

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Manning: the coffee with the best combination of aroma and concentration has larger granules and hard beans. Before the Blue Mountains appeared, Mantenin was regarded as the best coffee because of its rich and mellow taste, not astringent but not sour, mellow, bitter and fragrant, and quite individual. Taste carefully, there is still a hint of chocolate and nutty between the lips and teeth Colombia: the world's second-largest coffee producer, accounting for 12% of the world's total output, second only to Brazil. Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. The taste is sour with sweet taste and low bitterness, which can lead to multi-level flavor Brazil with different baking degree: the most important coffee producing area in the world, accounting for 1% of the total output of coffee in the world, and about 10 states in the vast territory produce coffee beans in large quantities. Brazilian coffee tastes round, moderately sour and has a strong sweet taste. It is known for its smooth taste and is considered an indispensable ingredient for mixed coffee. Coffee grease: coffee is damp and watery, Italian beans, should have oil itself. The law of oil is like this: fresh, medium-and deep-roasted coffee beans will have oil on the surface, such as Italy, carbon roasting, Mantenin, etc., while light-roasted coffee beans are oil-free, such as Blue Mountain, Mocha, Colombia and so on. If there is no oil on the surface of medium-depth coffee beans, it means that this bag of coffee beans is no longer fresh. Similarly, if there is oil on the surface of light-roasted coffee beans, it is also a sign that you should pay attention to the products certified by QS to buy coffee beans. Now the country has put coffee beans into the scope of enforcement, if there is no QS, it means that this product does not comply with food safety regulations.