Flavor and taste of Starbucks Arabica coffee beans introduction to the method of grinding the name of the manor
Starbucks coffee beans
In order to select the world's high-quality coffee beans, we only buy coffee cherries with luxuriant leaves, which are ripe and in good appearance. It is screened over and over again according to the criteria of size, color and plumpness. Some people may call it obsessive-compulsive disorder, but we think this is the best coffee we are after, and we taste more than 1000 cups of coffee a day, just to verify that it tastes good enough to satisfy everyone. Each batch of coffee will be tasted at least three times before it is approved, just to make you fall in love with every sip of Starbucks coffee. Coffee beans are ground and boiled in many ways, generally using a special coffee machine, American coffee maker, siphon, mocha pot, Italian coffee maker, etc., the taste is different.
Single coffee tastes best when made with siphon, and even better if there is technology.
Espresso is even more fastidious, but espresso usually uses mixed beans, so what you buy is not suitable for use.
Or you can use the water temperature of 88-92 °to extract the coffee for 1 minute and then filter it once. It doesn't taste that good.
If the coffee industry only stays at this point in time, everyone is drinking instant coffee, and there is no development of boutique coffee, perhaps this is the best ending of the story. But you never know, coffee is about to start to drink flavor, Robusta's quality and flavor is very different from that of Arabica, and Luodou hybrids promoted in emerging growing areas to cope with rust have accounted for a large part of coffee production. So people came up with a way to equate Arabica beans with an example around us, which is an example of this absurd hypothesis. Traditionally, we would bring Arabica tin card to Binchuan Jugula as the starting point of Chinese coffee, but the real starting point of modern Chinese coffee industry is to grow Katim for Nestl é in order to earn foreign exchange. When the boutique coffee industry started, we only had small and medium-sized hybrids, and there was no large-scale planting of small seeds, so we told us from the historical experience that Katim with Luodou gene in Yunnan was called "Yunnan small-grain coffee". This method is effective and widely accepted in the market. Every year during the coffee season, a large number of coffee industry people go to the mountains of Yunnan to take Katim to the city with eyebrows and beards to let the guests seriously evaluate. Some of the so-called official coffee trading centers recommend all the boutique beans, yes, all the same Katim and score them, you know, these activities are introduced by practitioners with long experience in the boutique coffee industry and coffee reviewers. Although they knew exactly what boutique coffee was, it did not hinder the performance of the emperor's new clothes. Why is this the case in reality? there is only one answer. This may be just a business for everyone.

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