Introduction to how to mix coffee beans so that they can be ground into powder and how to drink Italian formula

Introduction to how to mix coffee beans so that they can be ground into powder and how to drink Italian formula

Rose summer:

Rose summer is a new variety that has become popular in recent years, and it has been planted in many parts of the world. It is of higher quality in Latin American countries such as Panama, Guatemala and Colombia, and now it is well-known and priced to catch up with Blue Mountain and KONA. The flavor is mainly fruity and an aroma similar to oolong tea, so some people say that there is a feeling of drinking herbal tea when drinking rose summer.

Brazilian coffee:

When it comes to coffee, we have to mention Brazil, because Brazil is the largest coffee producer in the world, with the largest total output in the world. It produces coffee taste mild, slightly sour, slightly bitter, no big defects, no special advantages, more moderate, so there is not much boutique coffee, mainly used as mixed beans.

Columbia Coffee:

Brazil, which comes first in output, also wants to talk about Colombian coffee, which ranks second in output. Although its output is lower than that of Brazil, the overall quality of coffee beans is higher. The greatest feeling of Colombian coffee should be smooth, this kind of coffee is medium mellow, low acidity, sweet taste, with some nutty flavor, suitable for medium or deep roasting, drink alone, mix well.

Kenya AA:

Kenya AA is also a kind of coffee often mentioned in China, but in fact, AA is a grade of Kenyan coffee, with AA++ and AA+ above it, AB below, and PB round beans. However, at present, Kenyan coffee is collectively referred to as Kenya AA in China. The palate also has obvious fruit aromas and acidity, but its sour taste is not easy to describe compared with the bright acidity of Yega Chuefei, or can it be said to be more rugged?

Antigua, Guatemala:

Antigua coffee is produced in Antigua, because it is grown on the hillside of the hinterland of the volcano, the beans will contain nitrogen, and there will be charcoal burning or smoky taste after baking, but the expression of this flavor has a lot to do with the depth of baking. like medium baking, it's hard to show.