Coffee review

Candle coffee characteristics Flavor description Processing method Grinding scale Production area Variety

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Candle Light Coffee Features Flavor Description Processing Method Grind Scale Region Variety Candle Light Charming fruit tone inherits the charming aroma conferred by traditional Egyptian sun, without reservation, expressing round, full and lingering sweetness and just the right stimulating fruit acid. Candle light daily brewing is also quite easy to use, beans themselves rich flavor, whether it is fresh drop follicle method, or concentrated

Candle Coffee characteristic Flavor description treatment Grinding scale Regional Variety

Candlelight charming fruit tone inherits the charming aroma given by the traditional Egyptian sun, unreservedly expressing round, full, long aftertaste sweetness and just the right fruit acidity. The daily brewing of candlelight is also quite easy to use, and the bean itself is rich in flavor. Whether it is fresh dripping or strong Italian cooking, it can well show its own breath. The daily brewing of candlelight is also quite easy to use. Beans are rich in flavor, whether it is fresh dripping or strong Italian brewing, can well show their own breath. The nomenclature of 90 + beans is completely different from that of the usual boutique beans. First of all, unlike the usual names of producing areas and manors in the name, each bean is named according to its flavor.

Candles, for example, mean "best approach" in the local dialect. The name of 90 + usually starts with the concept of flavor, then the name, and then the choice of producing areas and cooperative farms. It is very different from the general at this point. It is a brand with boutique management style.

It is valuable to make a delicious cup of coffee. A lot of coffee, to be honest, doesn't taste good (this is more annoying). There are countless variables involved in making a delicious cup of coffee: the origin, variety, handling, transportation, roasting, extraction, ugliness and gender orientation of the barista. Continuous learning, imitation, innovation, but there is still no end. Therefore, on the basis of persistent learning, it is the key to distinguish which factors are relatively important, and then know how to control these factors.

Recently, I have calmed down to reflect on whether I am lazy in learning coffee beans because of the top equipment such as slayer and ditting. I remember that when I was in primary school, in order to finish my arithmetic homework (to steal cucumber tomatoes and catch frogs with friends), I stole the calculator next to my father's account book. Although the homework was done quickly at that time, I did not expect that the stagnant level of arithmetic at that time would affect my whole life (in order to calculate for myself, the single digits of all items in the store are "0" or "5" yuan -);

0