Three sips of Espresso
If you need to add sugar, we can put a whole bag of sugar (about 7 grams) into the cup, and then gently stir it with a coffee spoon for 3 to 5 rounds, so that the sugar will not dissolve in the coffee. Then we can start eating our Espresso. Generally speaking, it will be said that three mouthfuls will be drunk. In fact, the so-called three mouthfuls are a general term. It is only said that there will be three layers of taste. There is no need to put together a hot bubble and drink it in three mouthfuls, but it is necessary to drink it while it is hot.
the first bite
Crema with a hint of pure coffee flavor, very mellow stimulation, people for a lift.
the second port
A slightly sweet coffee with a soft, palatable taste.
the third port
In fact, it is the white granulated sugar that has not melted at the bottom of the cup. This is also my favorite part ~ sweet but not greasy, with the aroma of coffee.
The whole cup of coffee becomes bitter and sweet after adding sugar, and finally the bitter comes sweet. It can be said to be icing on the cake!
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The caffeine content in Hainan is only 1.12%.
Coffee is one of the three biggest drinks in the world. At present, there are many kinds of coffee beans imported from all over the world in the domestic market, which makes people have no choice. Many coffee experts point out that the best coffee in the world is produced between 15 degrees north latitude and the Tropic of Cancer, and the best coffee producing areas are not Colombia, Turkey and Indonesia, but northern Hainan and southern Yunnan in China. A big wedding coffee from Hainan
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The aroma of coffee
The aroma of coffee itself is the main reason for the overall flavor properties, which is different from the perceived taste and sweetness, saltiness, bitterness and sour taste. Because, it can be said that aroma is the most important product attribute of special coffee, even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile components, which also leads to
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