How much is the caffeine bar?

How much is the caffeine bar?

First, smoking is prohibited in most rooms in New York. Although this is not smoking, it certainly cannot be used blatantly, so the place of use is very restricted.

Second, in essence, it is still caffeine + taurine, which is similar to Red Bull, so there is no special effect.

Third, it is really difficult to control the quantity, which means that it should not be more than 20 times per hour. People like me who usually do not smoke are easy to control. I have smoked almost 20 or 30 mouthfuls this night. I think if a regular smoker holds this, he will be in a panic.

In addition, the energy style has a hint of mint flavor, and this is not choking, to be honest, it is quite comfortable. The Sleep seems to be vanilla.

Looked at the ingredients, and general e-cigarettes are no different, are mainly propylene glycol + glycerol, plus seasoning and active ingredients, safety should not be a big problem, the main thing is to grasp the intake.

Generally speaking, the finer the grinding, the faster the grinding machine, the stronger the static electricity; the internal material is plastic, and the lower powder mouth does not use the bean grinder designed to reduce static electricity, so the static electricity is stronger; the coffee beans with rich oil and deep roasting are ground, the static electricity is stronger. The Italian bean mill often appears the agglomeration of fine powder during grinding, which affects the density of the powder, resulting in uneven extraction. On the other hand, the magnet at the outlet of the single bean grinder helps to reduce the excessive taste and miscellaneous flavor by electrostatic adsorption of silver skin and fine powder. Any grinding plate of the bean grinder will generate heat in the grinding process, and the heating of coffee powder will accelerate the oxidation process and accelerate the aroma volatilization, resulting in the weakening of coffee flavor after brewing. The calorific value of the cutter head depends on the size of the grinding plate, the material used, the structure of the knife, the fineness of grinding, the speed of the motor, the hardness and texture of coffee beans, and many other factors, such as the coffee powder which is close to the flour, will easily be over-extracted, or even dissolved in water. thus affecting the extraction taste of coffee. The more fine powder, the more easily coffee is over-extracted, and the more bitter the taste is, the more mixed it is. When making espresso, the fine powder will first be washed out by the water and into the cup. If extracted properly, the thick oil will hold up the fine powder, and the fine powder will float on the surface of the oil, forming a beautiful "tiger spot". But "tiger spot" does not represent the taste of espresso. The production of fine powder can be reduced by choosing a better bean grinder or using a sieve. But if there is no fine powder at all, the brewed coffee will also lack a sense of hierarchy.