Description of the taste of Yejia Coffee Cochel Coffee beans G1 introduction to the varieties of regional treatment produced by the manor

Description of the taste of Yejia Coffee Cochel Coffee beans G1 introduction to the varieties of regional treatment produced by the manor

Fresh and bright, for the Chinese, it is easy to be accepted, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor can be experienced even if the baking temperature reaches moderate or medium depth, even if the moderate or medium depth flavor and roundness are better than light roasting. The citrus acid, citric acid or fruit acid we usually talk about is not determined by the shallow roasting in roasting, but by the growing place, maturity, and exquisite method of coffee, accounting for 60% of the main flavor. Under the correct baking method, the baker can only determine the level of bitterness and bitterness in the taste, that is, light or heavy in taste, accounting for 30% of the prominent flavor, while the maker of coffee, that is, the barista. To determine 10% of the taste.

Under all kinds of raw bean treatment, Yejiaxuefine can show personality characteristics and maintain obvious flavor amplitude. Its price rises year after year, but the price is not expensive all the time. We don't know much about the life of coffee growers in Ethiopia. Are they doing well? Sometimes we are stupid: blue Mountain Coffee is really good, it is this price, and there is that price around Blue Mountain. But Yega is also excellent, but the price difference is so great? Coffee is the same as people, because of the situation. Although it cannot be seen by tuhao, it also benefits ordinary people who understand it. Why should you envy cat shit if you can drink Yega and Rosa?

Only when the coffee beans are roasted at a temperature between 180 and 200, will the internal caramelization reaction begin. It is the beginning of an explosion, and at the end of an explosion, not only do you have to ask whether your Yega Snow Coffee has reached an explosion? Are the sweetness and acidity round and not exciting? Is there no smell of grass? Is there no astringency? Does it take a long time to return to Gan? Is the alcohol thickness great? If the answer to the above question is in the affirmative, then I am honored to tell you that the integrity of the flavor release of your Yega Schiffe is relatively good.