Production method of espresso SOE Cafe Commercial matching beans with Italian style Coffee beans
The pull-out cylinder has many brands and different styles, and the structure of the cylinder mouth is subdivided into long mouth, sharp mouth and round mouth. Generally speaking, baristas choose to create different styles of coffee jars according to different mouth shapes.
When you are drinking coffee in a cafe, if you see that the shop has Ristretto coffee. That shows that this store should be a more professional store. Ristretto, is the higher level of Espresso, this kind of coffee will be more intense than Espresso, it can be understood in a simple way: over-extracted espresso. But Ristretto, like Espresso, is the most essential part of the coffee, a full-bodied espresso.
The refined espresso has a strong aroma and bitter taste, and a thin layer of brown coffee oil appears on the surface, which is called crema, which is the attractive aroma source of Italian espresso.
Palate: very mellow, extremely fragrant, slightly sour in the mouth, shallow and soft after a moment, with the fragrance of fruit trees, if there seems to be none, it is recommended to drink 1-2 ounces each time.
Best coffee companion: flamenco. Yes, when it comes to tasting boutique coffee, if desserts are used to influence the mood of the taste buds, there will be a sense of violence. The passionate flamenco dance music is similar to the powerful impact of the ESPRESSO entrance.
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The choice of coffee foam how to play the flower jar long mouth, sharp mouth and round mouth pull pattern Italian spelling
The main contents are as follows: 1. The skills of forming a spinning nest in the cup cup 2, the essentials of the temperature when making milk foam 3, the operation flow of coffee mechanism for making milk foam 4, the post-processing and mixing of milk foam 5, the characteristics and selection of steam hole of coffee machine [the choice of flower jar] there are many brands and different styles, from the cylinder mouth structure is subdivided into: long mouth, sharp mouth and round mouth. In general, baristas are based on
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How to evaluate the important factors affecting the Flavor of Coffee dry Coffee aroma Italian blending
When the coffee is imported, the tactile and thick degree and complexity of the tongue are the same important factors affecting the flavor as the sour taste. Like the sour taste, the high-producing coffee beans with large temperature difference usually have a heavy thickness. The aroma is judged comprehensively by the dry aroma of coffee beans during grinding and the wet aroma after extraction into liquid. It is helpful to form the habit of smelling coffee powder and extracting liquid aroma on weekdays.
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