Description of taste and flavor of Indian coffee introduction of grinding scale baking degree of characteristic varieties in producing area
Indian coffee is a relatively pure fancy coffee, so it has a higher demand for black coffee on the base. It is best to use no more than seven days of deep-roasted fresh coffee beans to extract. When extracting, try to make a cup of pure and strong black coffee according to the different equipment conditions. Of course, it would be ideal to make Italian concentration. After preparing the black coffee, pour the milk into the pot and heat it. Before the milk boils, pour in the fresh deep-roasted coffee beans to make 10 grams of black coffee and brown sugar. Stir well. Do not use brown sugar, you can also use black sugar and honey. Finally, only a little salt can make the delicious milk taste more obvious. Just a little bit is enough. A small spoon the size of a thumbnail, and the salt is only three times four of the spoon. Can you estimate the amount of salt? Fill a wide cup and then sip Indian coffee, both physically and mentally can get infinitely warm Indian coffee to buy a pair of coffee cups, or according to your favorite brand one by one. When collecting individually, you should first determine the theme, and then buy it according to the color pattern, which can also be used as a collection exhibit.
Sipping, the body and mind can get infinite warmth.
Base: deep-roasted coffee
1. Heat the pure milk.
2. Coffee powder (deep-baked taste will be more mellow) mixed with brown sugar.
3. Pour the boiling milk into the mixture of coffee powder and brown sugar, then add a small amount of salt to stir.
When the coffee powder settles down, you can drink it. You can filter the coffee powder out with filter paper. It's okay to replace red sugar with white sugar or honey, but the taste will be a little different. Of course, if you put honey, you have to wait for the coffee to cool down, otherwise the honey will turn sour. You can also make a cup of espresso mixed with hot milk. Suddenly I had an idea, what would happen if I put pure milk in a siphon pot and brew this cup of espresso? I don't know when someone will tell me the result, or I'll try it on a whim someday, hehe. Remember to add salt! It is this little salt that makes the sweetness of sugar and the milky flavor of milk more chic, and makes the bitterness of coffee more stubborn.
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Introduction to the Variety characteristics of Maraka Dula Coffee in Nicaragua
Dry aroma (1-5): 3.8 wet aroma (1-5): 3.8 acidity (brightness) (1-10): 8.9 taste (layering) (1-10): 8.8 taste (alcohol thickness) (1-5): 3.4 aftertaste (residue) (1-10): 8.9 balance (1-5): 2 basic score (50): 50 total score (maximum 100): 89.6 strength / strength Main attributes: medium strength / clear chocolate
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Introduction to the flavor description of Ugandan boutique coffee Bugisu Bugisu AA coffee
The most famous producing areas in Uganda are Bugisu and Elgon, which are 1600-1900 meters above sea level. A pound of AA-grade Bugisu beans can be sold for about the same price as Java. In terms of taste, it is simply described as "thick, bitter, sweet and low acid". The fat is very low, including the fragrance of forage grass and the sweetness of light caramel. Most of these beans are made in Germany and Italy.
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