Introduction to the taste and practice of mocha coffee
Preparation method editing
[English name]: mocha [English name]: Mocha
[materials]: 30ml Italian concentrate, right amount of chocolate sauce, right amount of fresh cream, right amount of milk [preparation]: pour espresso and milk into a cup full of 7 minutes, squeeze cream and sprinkle with chocolate sauce. [2]
[details]: guests are free to choose their favorite cup and add two tablespoons of sugar to dissolve in the coffee. The quantity can be adjusted according to the capacity. Coffee can also be the chocolate aftertaste of mocha coffee, which makes people naturally think of adding chocolate to their coffee.
In fact, its latter feature has been carried forward in the increasingly civilized business world, and mocha coffee in most cafes today does not use Yemeni beans. But coffee with chocolate syrup (that's why "variety" mocha becomes "production method" mocha). And that kind of spicy heroic coffee beans because of the low production of Yemeni coffee beans and become a small number of "aristocratic" to show the taste of the patent, if you want to drink this kind of mocha, the general cafe will not make you satisfied.
The average granule of mocha coffee beans is small, with the wild and spicy flavor of ginger, bright and unique taste.
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What is the market prospect of coffee beans in Tanzania?
Coffee market in Tanzania: coffee exports from Tanzania (Tanzania) play an important role in the entire national economy. In the past, the coffee industry in Tanzania has been dominated by manor cultivation, but now more than 85% are grown by small farmers. Many small farmers form cooperative organizations, the most important of which is the Kilimanjaro Cooperative Alliance (KilimanjaroCoopera)
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The Development and making skills of Indonesian Musk Coffee
The company M.P. Mountanos, which first introduced Kopi Luwak coffee to the United States, pointed out that at first, when I heard about this kind of coffee fermented in the body, I thought it was a joke in the industry, but I didn't take it seriously. later, I saw a special report on Kopi Luwak in National Geographic Magazine and became interested in her. it took seven years to find a stable source of supply and began to introduce a small amount to the United States.
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