Introduction to the flavor of individual coffee
Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.
Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.
The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.
Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.
Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.
Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.
Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.
Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.
Spice [Spicy]: a flavor or smell reminiscent of a particular spice.
Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.
Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.
Wild [Wild]: describes coffee with extreme taste characteristics.
Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor. In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting.
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The development history of mocha coffee
Moka, the editor of development history, gets its name from the famous port of Mocha. Transportation in East Africa was very underdeveloped in the 15th century, but it produced the world's most precious coffee beans, which were gathered in the Yemeni port of Mocha and shipped to Europe. Today, photos of mocha coffee production methods in the port of Mocha (11 photos) have been retreated due to the accumulation of silt.
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The taste of the water has little effect on the brewing method of coffee.
The temperature of the water affects the extraction of coffee juice, but the reason why it is good or bad cannot be attributed to the temperature of the water, but to the fact that the brewer does not know anything about coffee. As the saying goes, "it is not the knife but the person who knows nothing about coffee." water is just a tool to be used. Brewers had better have a certain degree of understanding of coffee itself (you can find information through the accumulation of their own experience or books).
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