Description of taste and flavor of Tippika Coffee introduction of Variety treatment Manor in Grinding scale production area

Flavor Description Grind Scale Production Area Variety Treatment Manor Introduction

Arabica and Robusta are coffee tree species, the former growing at high altitudes, the latter growing at low altitudes, and the two are very different in their uses, and there are few occasions to compare them. Hainan and Yunnan are the difference of origin, affected by the local water and soil climate, taste and flavor will be slightly different. As for the specific difference, I personally feel that the difference in baking degree has covered up the difference between the raw beans of these two places.

After drinking the original, quaint coffee, we approached this so-called China's oldest coffee forest. At this time, the ancient coffee tree has already produced strings of coffee beans. Although it will mature next month, there will be coffee beans showing bright red color. Qi Fenghua said that this forest is recognized as the oldest ancient coffee forest in China. There are 1134 plants in 13 mu, 24 of which have a history of more than 100 years. They were introduced and planted by French missionaries in 1892 when they built churches in Chukula. Tan Jialin, a local, said: "The reason why the 13 mu ancient coffee forest in Zhukula area is listed as the oldest coffee forest in China is that there are 24 ancient coffee trees more than 100 years old. The tree species are pure Yunnan Arabica coffee. Its superior quality is very rare. It is the ancestor of Chinese coffee, especially Yunnan Arabica coffee. It has extremely high scientific research value and industrial development value."

Yunnan has a long tradition of coffee cultivation and unique climatic advantages. Yunnan Arabica coffee has the characteristics of strong but not bitter, fragrant but not greasy, slightly acidic taste, etc. According to the International Coffee Organization, Yunnan Arabica coffee and Colombia Arabica coffee have similar quality and strong market competitiveness. At present, 95% of China's coffee raw materials are produced in Yunnan. Therefore, Yunnan's coffee industry has a profound impact on the development of China's coffee industry.

concentrated

Espresso is the essence of espresso. By increasing the pressure, the coffee making time is greatly shortened. So the whole process becomes very unstable. A slight deviation could ruin the whole glass. So far I've had no more than three cups of concentrate I'm happy with.

Americano

This coffee has received complaints from Italians since its birth. Nicknamed sock water. A lot of people think that drinking Americana in a coffee shop is a sign of superiority. American itself is to quench thirst and refresh the role. But you can still taste coffee.

latte

Latte means latte milk in Italian. So it's called coffee latte. It means coffee milk. So stop asking me why there's no coffee in my matcha latte. It was conceivable. Milk for breakfast has no taste. Add a cup of coffee to spice it up. Get your spirits up.

cappuccino

This is real milk coffee. A standard cappuccino cup 180ml contains 60 ml of milk 60 ml of foam 60ml. The one you usually drink is actually called a latte with extra foam. Cappuccino refers to concentrated milk foam 1:1:1 out. That is, usually order a cappuccino and also ask less milk foam to feel that they are at a disadvantage. You may not know that cappuccino was originally a dessert. The foam on top is eaten with a small spoon. And good frothing. Milk is sweet. It's not a little sweet. It's really sweet. Ask yourself how many good cappuccinos you've had.

mocha

Beans that are used to make Italian blends tend to be nutty and chocolate. Because it mixes better with milk. Yeah, that's right. It's a lot of Brazilian beans. There is only one reason to use Brazilian beans. Cheap. Mocha coffee is chocolate coffee. Chocolate blends with the chocolate flavor of coffee. So it's natural. Very smooth. What? That's not enough! With cream! Cocoa powder! Cinnamon powder.

caramel Macchiato

This is really something Starbucks invented. Got it. Caramel macchiato is vanilla latte with caramel sauce. It must be vanilla! Why would he do that for inventing his Starbucks. Macchiato itself is concentrated with milk foam. Caramel macchiato is supposed to be concentrated with cream and caramel sauce. But Starbucks really tastes better this way. It's easier to accept. I suggest you start with this if you haven't had coffee.