Starbucks Guatemala coffee beans Antigua boutique coffee beans estate production characteristics
The aroma of coffee is divided into three stages, dry aroma, wet aroma and aroma in the mouth, while the aged coffee, almost the first two stages of aroma substances, are volatile at room temperature, in the aging process, these flavors have dissipated, and we have to taste the bitterness left to us by coffee.
Once read a paragraph, said that there are three 15 coffee, more than these three 15, coffee can no longer use coffee powder, storage for no more than 15 minutes.
These do sound a little harsh, and you don't have to drink coffee according to these three 15's. Some special coffee beans, such as aged Manning, do need to be aged for a long time in a specific environment. But from these points, we still emphasize the freshness of coffee.
This cup of Guatemalan Antigua did not impress me. It was not smooth on the small blackboard, let alone the smell of flowers, but it was a bit astringent, but I really didn't expect any special taste. After all, this is Starbucks. What can you expect?
While waiting for coffee, I looked at the small cups on the shelf. I still loved the small cups of Starbucks, and the workmanship was still very good, but I preferred the classical Italian introduction to the American fast food "generous". Today, I have been working at Starbucks for a long time. In fact, on weekdays, I don't go to Starbucks very much. On the one hand, I feel expensive. Second, I feel that coffee is really not satisfactory. Many products say it is coffee, but it is more accurate to say that it is milk with coffee flavor. There are many friends from Europe around who call Starbucks "dirty water" (dirty water). As for me, there is not much malice for Starbucks. No matter how coffee is to Europeans and Americans, Starbucks let more people know about freshly ground coffee in China, and let more people know that Nestl é is not the standard of coffee. Starbucks' great commercial success is bound to lose a lot of "artistic" things, but it can never be said that "Starbucks is useless". It can only be said that at a certain stage. Starbucks can no longer better meet the needs of some people who forgot to take pictures when they first got coffee and didn't think of taking pictures until the end of the day. The cup is really not small, a full cup, but the taste is really general, lack of the rich taste of the old self-baking Guatemalan coffee, lack of some mild sour, light floral fragrance. I really want to taste the taste of this bean when it is fresh, whether it is full-bodied and whether it will make you feel like a hundred flowers blooming in the mouth. Today's product here, we can only rely on the taste of this cup, to guess its "appearance" a few months ago. The freshness of coffee can be said to be the most important point, which directly determines the quality of this cup of coffee. No matter how good the roaster is, no matter how good the beans are roasted and aged, it can only be a cup of bitter water, without the soul of coffee-fragrance.
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Introduction to the flavor and taste of the boutique coffee manor in the alpine coffee producing area of Ecuador
Mr. Veniso, winner of the 2014 Ecuador Coffee Competition, told reporters that some of the Ecuadorian coffee is espresso made from Ecuadorian alpine coffee beans. This coffee comes from a mountain area about 1000 to 2000 meters above sea level and has a mellow taste with aromas and sweetness of fruit, grass and chocolate. Some add thin coffee from the Amazon region to this espresso.
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Boutique coffee Larez Yaoke coffee Puerto Rican coffee producing area
It tastes long. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is higher.
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