What kind of Italian is the blending of single coffee?

Third, Italian beans and matching beans do not draw the same sign! Let's look at two theories: 1, Italian beans can not be made by hand; 2, mixed beans can not be made by hand.

Do many people think that these two sentences are the same? As a matter of fact, it is a lot worse. The reason why Italian beans are called Italian beans is either deep-baked or Italian beans, but baked beans made by Italian extraction. The internal expansion efficiency, caramelization efficiency and degree of beans are different from those of follicular beans. Blending beans is only a combination of beans from different areas, as for the extent of baking, it is not known. Therefore, it may not be impossible to flush the beans by hand.

Just as a single variety of beans used in SOE is not suitable for hand flushing, it is all determined by baking.

Therefore, the summary is as follows: 1. Italian and hand flushing, but the extraction methods are different, and will not change the content of beans. 2. Matching and individual products are only the difference of origin, and they will not decide what method to use for extraction. 3. Italian beans don't mean matching beans. I see a lot of people in the bar don't understand how to match beans by hand. Then I'll disturb the values.

First of all, hand flushing, Italian is two kinds of extraction methods. The way of extraction. The way of extraction. Say the important things three times. The method of extraction means that it is only a way, a method, and does not have the ability to determine the final result.

Secondly, matching, the single product is just whether the beans come from a single place of origin. Once the beans are baked, the contents are already a fait accompli (raw and cooked are the same thing, baked and decided). Where the beans are born, or which ones are added together, does not affect how they are extracted.