How coffee alcohol is formed-Kenya coffee bean grading introduction
How to form Coffee Alcohol-introduction to grading of Coffee beans in Kenya
A systematic description of the taste of coffee includes a description of its "mellowness". Mellowness is a measure of the touch of the nerve endings in the mouth to the liquid and solid suspensions suspended in the coffee. "mellowness" should be distinguished from "strength". Strength is a measure of the quantity and variety of soluble components in coffee. Intensity gives coffee a taste, while mellow gives coffee a taste. It is possible to boil a cup of coffee that is full-bodied but not strong. (1) body
The physical properties of the drink. The texture of the skin in the tongue and mouth during and after drinking the coffee.
(2) Butter (buttery)
The results show that there are more oily suspended solids in coffee. Most coffee brewed under pressure, such as espresso, often has this taste. Under the action of pressure, the oil in the soybean fiber is fully extracted.
(3) creamy creamy
Caused by certain oily substances suspended in coffee. Creamy is produced because there is a lot of fat in raw coffee beans.
(4) heavy
Describe the mellowness of coffee. High concentration indicates that there are more than medium amounts of solid suspensions in coffee-small particles of coffee fiber and large amounts of insoluble proteins.
(5) Light (light)
Describe the mellowness of coffee. It indicates that there are low and medium amounts of solid suspended matter in coffee. This situation is usually related to the low ratio of coffee to water when making coffee.
(6) smooth
Caused by low and medium amounts of oily substances suspended in coffee. It is the result of a moderate amount of fat in raw beans.
(7) thick
There is a feeling caused by a relatively large number of solid suspensions in coffee. Espresso often has this characteristic. This is the result of the existence of a large number of soybean fiber particles and insoluble proteins.
(8) thin
There is a feeling caused by a relatively small amount of solid suspension in coffee. It is the result of a small number of coffee fiber particles and insoluble proteins. This happens when making coffee with filter paper because the proportion of coffee to water is too low.
(9) Water smell (watery)
The feeling caused by less oily suspended matter in coffee. Only a small amount of fat in raw beans will produce such a result. Coffee made from a very low coffee-water ratio often has this characteristic.
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Introduction to the characteristics of Sidamo Lion King Coffee Flavor description Grinding Calibration method
Sidamo Lion King Coffee Flavor description Grinding scale treatment Variety characteristics the picked fruits are washed in clean water and preserved under water in order to improve the flavor and color of coffee beans. The processing process begins with hand selection, washed by machine and made into pulp on the day of harvest, followed by natural fermentation and sun exposure, in order to meet the best humidity standards. By
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Cankun coffee machine dismantled-Cankun 1819a coffee machine leaking
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