Hand-to-hand worry about tasting the sun Yega Xuefei
Today, I finally opened the bag and tasted the Yega Xuefei, which was baked 48 hours ago.
Open the package and smell something low-key, some berries and a little caramel at the same time. After the beans are ground, they may be willing to bake, which has a more obvious taste of fried peanuts.
I am steaming at 90 degrees, about 85 degrees.
The coffee has a strong taste, no sour taste, no typical floral aroma of Yejia Xuefei, a touch of black tea, a little astringency, and an obvious fermented taste, similar to the taste of red wine. With the decrease of the coffee temperature, the acidity of the coffee increases somewhat after the entrance, but it is not very popular.
On the whole, my experience this time, the taste of tanning Yega Xuefei is more like the first-class Harald, can show the characteristics of Harald's sun, but the characteristics of Yega Xuefei itself is not very obvious.
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The process of hand flushing-- Yega Xuefei
Today, I received the second batch of Yega Xuefei from happybob. It is said that he is really a very good seller. When he first received his Yega Xuefei, it was not easy to drink. It was always sour. No matter how to adjust the technique and the brewing temperature, there was a kind of uncomfortable acid. So he texted happybob with the attitude of asking, but what he got was sorry.
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Coffee classroom: the difference between Arabica and Robusta coffee beans
The world's coffee beans are mainly divided into two categories: small seed coffee bean Arabica (Arabica) and medium seed coffee bean Robusta (Robusta). Small seed coffee beans grow in the temperate zone and climate of Haiba, with a rich and delicate taste, strong smell, high acidity and smooth texture, bringing strong aroma and smoothness to the coffee. Medium seed coffee bean is just like its English name Ro.
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