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

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

The cultivation and production of coffee in the 17th century has always been monopolized by Arabs. At that time, it was mainly used in medicine and religion, and doctors and monks admitted that coffee had the effects of refreshing, awakening, strengthening the stomach, strengthening the body and stopping bleeding. The use of coffee was documented at the beginning of the 15th century and was integrated into religious ceremonies during this period. At the same time, it also appeared in the folk as a daily drink. Because drinking was strictly prohibited in Islam, coffee became a very important social drink at that time. 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, which has fallen in price due to mass production, has become an important drink for Europeans.

(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.