Flavor description of Cuban Crystal Mountain Coffee Bean introduction to the production area of Grinding scale varieties
Cubita adheres to the principle of perfect coffee, only makes individual coffee, the picking of coffee beans is done by hand, and all the particles of coffee beans are strictly selected according to the standard of sieve 17-19, plus washing coffee beans, to a large extent, remove defective beans and other impurities to ensure the quality of coffee. It has a high reputation in the coffee industry. Careful people will find that Cubita is indescribably unique with other coffee. Cubita is not like Italian coffee, which tastes bitter and knight-like; unlike the arrogance of Blue Mountain Coffee, it feels like an emperor. But Cubita is like an elegant princess, with a sense of natural tenderness, nobility, tenderness and elegance. The balance is excellent, bitterness and acidity are well matched, and there will be a meticulous, smooth, refreshing and elegant feeling when tasting, which is the best enjoyment of coffee.
Choose a good steam coffee maker (such as mocha pot), of course, the Italian Bilotti BRIKKA double valve mocha pot is even better.
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Choose Cuban-style Bustelo coffee or Pilon coffee. If you can't get pure Cuban coffee, you can use deep-roasted Colombian coffee instead.
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Mix raw coffee powder with crude sugar, do not use white sugar.
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Fill the bottom of the mocha pot with cold water.
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Put the metal filter at the bottom of the mocha pot and fill it with a mixture of coffee powder and crude sugar. You can load as much coffee powder and crude sugar as possible, as long as you don't press it too hard.
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Install the upper part of the mocha pot and tighten it.
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The Grinding scale of Peruvian Coffee beans the description of Manor Flavor introduction to the varieties of producing areas
Peruvian coffee is grown in a planned way, which has greatly increased coffee production. Its rich acidity and mellow smoothness are its most prominent features. Peruvian coffee has a soft sour taste, medium texture, good taste and aroma, and is an indispensable ingredient in the production of comprehensive coffee. High-quality Peruvian coffee with a strong aroma, smooth, layered and full-bodied
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Introduction to grinding and calibration treatment of coffee beans in El Salvador
A brief History of Coffee production in 1742, coffee was introduced to El Salvador from the Caribbean (1740). In the mid-19th century, El Salvador's original export pillar Indigo (one of the dyes) received a gradual decline in the development of synthetic dyes in Europe, and coffee gradually became the main export product under the guidance of the government. In 1856, the first 693 bags of coffee beans were shipped to Europe. all long
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