Introduction of Italian blending formula with obvious sweetness and long-lasting taste

Beans for making espresso are generally made of several kinds of beans in proportion, but no matter what kind of beans are mixed, they are all aimed at achieving two goals: one is to reduce costs, the other is to balance taste and outstanding characteristics, no matter how good our matching is, you should know that there is only one ultimate goal, that is, to reduce costs, and several kinds of beans are put together. In order to achieve beyond the quality of any single kind of beans, so as to achieve the effect of 1: 1 > 2.

Italian coffee beans (100% Arabica coffee beans)

Most Italian beans are roasted from medium to deep, but no matter how deep they are, when you open the bag and see the beans, it should be the aroma of coffee, not a strong smoky smell. Visually, the beans should not be pure black, or deep brown, although they are medium to deep roasted, the beans should not be shiny. If your beans are shiny, there must be only two reasons. They may be kept for a long time, at least for more than 3 weeks, or they may be too deep. Either of these two reasons will cause the coffee in your cup to have a halala taste, or unbearably bitter.

According to the baking degree of beans, the best drinking time for Italian beans is between 1 week and 1.5 months. at this stage, the coffee has obvious sweetness, long-lasting taste, balanced overall taste, amber or dark brown red color and sticky taste.