Aroma description of Coffee acidity and Alcohol Variety characteristics of Coffee production area treatment manor

Aroma description of Coffee acidity and Alcohol Variety characteristics of Coffee production area treatment manor

The coffee is brown and powdery, and the coffee has a special aroma due to Maillard reaction during roasting, while fake coffee has no or little such specific aroma. Density put the coffee powder to be tested in the test tube, add saturated sodium oxide solution, shake. The aqueous solution of real coffee should be light amber, and all or almost all of the powder floats, on the contrary, if most of the powder settles at the bottom of the tube, and the aqueous solution is dark yellowish brown, it is a substitute for chicory, roasted grains and other substitutes. According to the qualitative test of chicory root powder, take about 10 grams of coffee sample to be tested, boil with 25ml water for 5 minutes, add excessive alkali or lead acetate solid, shake for about half a minute, stand still, wait for clarification and observe. If the upper aqueous solution is clear and colorless, it is pure coffee, and if it produces color, it is proved to be mixed with chicory root powder. Brazilian coffee, a neutral coffee, is suitable for all coffee drinkers. Mantenin, Italy, charcoal roast, strong flavor, bitter. Cappuccino. Foam Italy is fancy coffee, not pure coffee. Girls like it.

In the first case, because of the high temperature, the molecules are more volatile, reaching the mucous glands of the cavernous body of the nasal cavity. By dissolving in mucus, they stimulate the receptors. The common aroma of each kind of coffee is the roasting flavor, and only after the entrance can we distinguish the characteristics of good coffee and the professionalism of the maker. After drinking a sip of coffee, its temperature gradually becomes the same as our body temperature. In that case, we would think that our intuition about the aroma of coffee will diminish, but two phenomena change that guess. First of all, the fat in the coffee prolongs the process, which allows the taster to taste it carefully. All this is possible because the aroma components of coffee reach the olfactory mucosa from the back of the throat.

When we smell coffee directly, we can evaluate the intensity and concentration of coffee aroma, roasting intensity and fineness. We can judge good smells and bad smells by the back of the throat. The unpleasant smell is caused by defects in raw coffee, improper roasting or final improper brewing. The good smell is the feeling we can perceive, thanks to the good quality of coffee beans and the good skills of all operators in the production chain. There is also a strong personal evaluation, which can be described as the good feelings brought about by a good espresso.

1. Yunnan small grain coffee is gentle and mellow.

2. The bitterness and sweetness of coffee depends entirely on the drinker.

3. A cup of coffee brings happiness to a lifetime.

Time is like a cup of coffee, the longer it gets stronger.

5. Every late night, I drink coffee and think about him.

6. Happiness is: coffee in right hand, poem in left hand.

Love, which is a misunderstanding, is a little more dangerous than caffeine.

There are fairy tales in the coffee shop, and I met him again.

9. Coffee says: even sugar is so sweet that it is sad.

10. The fragrance of the coffee drifted away, leaving bitterness to accompany me