Is Yega Xuefei one of the mocha coffee beans?-what kind of coffee beans is the mocha pot suitable for?
Is Yega Xuefei one of the mocha coffee beans?-what kind of coffee beans is the mocha pot suitable for?
It is of good quality and is considered to be an indispensable bean in mixing. NO.1,NO.2,Screen18~19 is the most popular and widely used type of quality. Characteristics: incense-medium, sweet-strong, acid-medium, alcohol-medium, bitter-weak.
Italian coffee beans
Origin: beans grown mainly from Arabica and coffee beans from Indonesia.
Characteristics: incense-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong.
Espresso 100%Arabica is a blend of espresso beans with charming floral and wild berry aromas, as delicious as a layer of creamy chocolate.
Mantenin coffee beans
Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin from Sumatra is one of the few Arakabi species with large particles, but poor production management and baking will reflect the beans. It was regarded as the best before the Blue Mountains appeared. Characteristics: fragrant-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong
Mocha coffee beans
Ethiopia-Mocha (special flavor): for the origin of coffee, small particles, dry, turquoise, with a special aroma and sour taste. Ethiopia grades NO.1~NO.8 according to the blending rate of defective beans. Characteristics: fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-soft
Java coffee beans
Origin: Java, Indonesia
Coffee is grown in Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women!
Colombian coffee beans
Colombia-Columbia (highest quality): the second largest producer in the world. Coffee beans are light green, large granules, with heavy flavor, whether single drink or mixed are very suitable. Characteristics: incense-strong, sweet-medium, acid-medium, alcohol-strong, bitter-weak.
Charcoal roasted coffee beans
Charcoal roasted coffee, also known as bitter coffee, means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel. Coffee beans roasted with carbon fire will have wood flavor instead of carbon burning flavor. This kind of coffee comes from Japan, and the pure re-roasting creates the unique taste of Japanese charcoal roasting, which is special, sweet, mellow, full-bodied and extremely bitter.
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Siphon pot intermediate extraction time-espresso extraction time
Siphon Intermediate extraction time-espresso extraction time in 1840, a glass test tube in a laboratory triggered the invention of the siphon coffee maker (Syphon). The British took Biya's test tube for chemical experiments as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved this pot with a little spring shape, which is familiar to everyone.
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Flavor description of Papua New Guinea Coffee introduction to the Regional treatment of varieties produced by Grinding scale
Papua New Guinea Coffee Flavor description Grinding scale Variety Regional treatment Taste introduction the baking effect at the beginning of the second explosion is very good, most of the beans are stretched out, very full. Drink immediately after baking, although it is not the best drinking time, but the taste is still relatively clean, with only a hint of miscellaneous smell, which may be due to the fact that the beans are not released from the freshly baked beans.
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