Indonesian Sumatra Coffee Flavor and Taste introduce Indonesian Coffee Brand of Rasuna Wahana Manor
The Indonesian Butterfly Global Coffee butterfly brought back by this tour is quite fine. Of course, the aroma of the coffee almost disappears in the process of storage, transportation and sale.
Just like making tea, it can be made high.
Stir and the coffee is extracted more completely.
Ultra-fine coffee powder directly brew and rest for a period of time, look, delamination. Coffee dregs are all down there.
Directly soak ultra-fine coffee powder, coffee can be drunk directly Coffee brewing from simple to complex, and then to the most primitive and natural stage of initiation, the precondition for coffee path circulation, ah, to directly brew coffee powder without using any coffee filtering equipment is that the coffee powder should be very fine. Even after brewing and extraction, there will be some air in the coarse coffee powder, which will often float in the water or in the water. The ultra-fine coffee powder will sink to the bottom of the water when stirred and soaked, so that there will be no coffee grounds in the taste. The taste is also quite good, the real 100% natural coffee, ah, a few years ago for such coffee roasting method, coffee brewing method is often scoffed, but only the change is the same. The feeling of drinking coffee mainly comes from the mood of drinking coffee, not simply from the taste; if you have something to worry about, even a cup of Blue Mountain will not feel much taste. Hainan Xinglong's coffee baking method of adding sugar and butter to Robusta and drinking coffee powder directly is also full of history and story. I have also tried the extremely simple coffee brewing method-coffee powder is brewed directly, , completely return to nature. I remember traveling in Xinglong, Hainan ten years ago. I specially visited the coffee roaster on the farm run by returned overseas Chinese in Indonesia. The roaster is like those machines that explode dried glutinous rice in large rural areas. Workers also drink coffee, that is, coffee powder is used to drink water directly. This is a shallow era.
No one has written the blog, Weibo's drool continues to soar, but after a while, a carefully written blog will still have reading value, then where will Weibo be? The same is true of coffee, there is always a simpler and faster way to make coffee, but what about the aroma of coffee?
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Indonesian Coffee Flavor introduces Arabica Coffee Manor in Indonesian coffee producing area
The washed coffee fruit was the first to introduce Ruwak coffee to Montanus (M.P. Mountanos) in the United States, pointing out that at first, when I heard about this kind of coffee fermented in the body, I thought it was a joke in the industry, but I didn't take it seriously. Later, when I saw a special report on Ruwak coffee in National Geographic magazine, I became interested in her. It took seven years to find a stable source of supply.
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Introduction of Honduran Coffee Flavor in the Coffee production area of Honduras
Although there are no distinct characteristics of Honduran coffee, its biggest feature is its rich and balanced taste as a whole. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally speaking, different producing areas, different elevations of beans have different flavor performance) slightly bitter and obvious sweet.
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