How to form Coffee Alcohol-the cause of Milk Coffee spot formation

How to form Coffee Alcohol-the cause of Milk Coffee spot formation

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, whose prices fell as a result of mass production, became an important European drink in 1570. When the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought that coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

(1) Alcohol degree (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.