Italian double-headed coffee machine Italian coffee beans espresso introduction there are several kinds of Italian coffee

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor.

Health benefits editor

Drinking coffee is good for the skin

Coffee accelerates the metabolism of skin, accelerates the discharge of waste cutin and weakens the dark circles under the eyes caused by poor circulation; in addition, regular drinking coffee can keep skin cells full of vitality, prevent cell oxidation and anti-aging.

Drinking coffee can prevent cancer and fight cancer.

The polyphenols in coffee are strong antioxidants. Drinking some coffee every day has a certain effect on cancer prevention and anti-cancer.

Women who drank more than three cups of caffeinated coffee a day had a 21% lower risk of basal cell cancer than those who drank less than one cup a month. Caffeine can also inhibit tumor growth.

If women drank four or six cups of coffee a day, the incidence of breast cancer would be reduced by 25 percent, 70 percent, even for women with a family history of breast cancer. This is because coffee can reduce the production of carcinogenic estrogens.

3. Drink coffee after a meal to nourish the stomach and aid digestion

Drinking coffee after a meal is good for stomach health. But on the other hand, if you drink coffee in the empty stomach, the secretion of gastric juice will damage the gastric mucosa, which in turn damage the health of the stomach.

People who love meat had better have a cup of coffee after dinner, which has a good effect on relieving grease and aiding digestion. In addition, the content of soluble dietary fiber in coffee is higher than that in orange juice, and caffeine can stimulate intestinal peristalsis. Therefore, drinking coffee can relieve constipation.