Classification and Taste characteristics of Ecuadorian Coffee beans introduction to Flavor description treatment of varieties in producing areas
Unique baking technology
Bravo coffee R & D team has been invited by the Ministry of Labor and Social Security to compile the "baristas Professional Standards textbook". The R & D team keeps abreast of the latest information and technology of the international coffee industry and constantly exchanges and interacts with our domestic counterparts, ensuring our R & D and technological advantages.
Bravo Coffee production Department introduces the world's most advanced Italian Petroncini coffee roasting equipment and German Mahlkoenig coffee grinding equipment. Bravo coffee is blended and roasted by coffee roasters who have studied in Europe for many years, and professional cup testers conduct three rounds of cup tests on Bravo coffee beans before launching Italian espresso Espresso on the market.
Espresso was born in 1946. It was not until around 1986 that espresso was introduced to the world by Starbucks. The most important feature of "Espresso" coffee is the cohesion of aroma and taste.
Bravo's Italian espresso is blended by Bravo's chief blender of coffee beans from a variety of high-quality coffee farms. Every cup of espresso extracted from Bravo espresso beans is fragrant and golden. Bravo's Italian espresso is suitable for extraction with an Italian coffee machine.
Blue Mountain flavor Blue mountain Flavor
Good Blue Mountain Coffee is extremely expensive because of its low production. It has a moderately sticky texture with a strong creamy and drupe flavor, coupled with floral acidity.
Bravo's Blue Mountain flavor coffee is blended by professional blenders with coffee originating from a variety of places in the world and is an ideal flavor coffee bean that is very close to the Blue Mountain flavor. The Blue Mountain flavor of Bravo is suitable for brewing by hand, siphon kettle and French kettle.
Figure 6: Bravo Colombian Coffee products
Figure 6: Bravo Colombian Coffee products
Colombian style Columbia Style
After years of image shaping, Colombia has become synonymous with good coffee. Bravo Colombian coffee has a balanced flavor, thick texture, bright sour taste and pleasant aroma.
Bravo Colombian style coffee is roasted from 100% Colombian imported coffee beans and is suitable for hand brewing, siphon pot, French presser and Italian coffee maker.
Sumatra Mantenin Mandheling
Manning is produced in Sumatra, Indonesia, Asia. Its thick taste is low in acidity and shows rich fruit flavors. It is loved by coffee lovers in Taiwan.
Bravo Manning is made from 100% Sumatra coffee beans and is suitable for siphon pots and pressure pots.
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Introduction to the description of taste and flavor of cat droppings, Indonesian musk cat coffee beans in the process of fermentation.
At first, civet coffee was widely regarded as a product with novelty as the selling point. The American Fine Coffee Association does not think highly of it, saying that it sells its story rather than its quality. However, M.P. Mountanos, which first introduced Kopi Luwak to the United States, pointed out that when I heard about this kind of internally fermented coffee, I thought it was an industry joke, but I didn't take it seriously.
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Rose Summer Coffee Water Temperature Extraction Time Brewing Method Taste Flavor Description
Palate: Probably because of the Ethiopian bean seeds, just a little taste of yejia sherry, but instantly there is a strong acid out, and then flower aroma, spices, cinnamon, mint and a large number of aromas emerge and rush into the nasal cavity, aroma tension is very strong and strong, rhythm is profound, taste layers, aftertaste endless. Maybe I use too many rhetorical words, but
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