The standard of good coffee

Despite the fact that there are a lot of professional terms used to judge coffee, it is comparable to red wine. In fact, all of them can be dropped, and their own tongue is the first judgment. Mr. Liang said that if the coffee is really good, it is actually very simple: it tastes comfortable, clean, miscellaneous, pure aroma, and the most important thing is that the coffee beans should be fresh. If you leave it for a year and a half, Xi Shi will become salt-free.

As coffee beans produced in different regions have different flavors and tastes, when they are paired with various foods, they will have different effects. Like comprehensive coffee from Latin America, it tastes mild and smooth and is suitable for pairing with fruits and cereals or fruit pastries. For lunch or dinner, lighter coffee should be chosen, such as coffee from the Arab / African region or coffee from the Asia / Pacific region. If you want to go with dessert and chocolate, choose coffee that is round and "warm". Light, sour coffee (such as Kenyan coffee from Africa) can be paired with berry dessert, lemon dessert and milk chocolate, while medium-bodied, low-acidity coffee (such as Colombian coffee from Latin America) can be paired with hazelnuts, milk cake, caramel and semi-sweet chocolate As for deep-roasted coffee (such as espresso roasted coffee), it is the best partner for creamy desserts (such as cheesecake or bitter chocolate).