Flavor description of Honduran coffee beans introduction to the degree of grinding of varieties in taste-producing areas
Honduras Coffee Bean Flavor Description Taste Region Variety Degree of Grinding Introduction
Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2 -NO.8 according to the number of impurities, NO.13-NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Brazil Santos, which has been a necessity of blended coffee since ancient times and is familiar to the public. Recently, the "Tolma Cup" has also been highly rated.
The 45 seconds after the explosion is the most critical moment in the life of the coffee bean. During this time, a series of physical and chemical changes will occur in these beans. They continue to dehydrate and swell, their sugar content turning to caramel and carbon dioxide at high temperatures, their greyish green bodies turning tan and full and shiny; their substances eventually turn into caramel, flavor oils, quinic acid, caffeine. The flavor oil is a "fragrance family" with more than 800 members.
The composition and content of these aromatic substances vary greatly according to the different regions of raw beans, picking methods, peeling methods, baking temperature and baking time. So far, no one knows exactly what happened to the beans in such a short 45 seconds.
The best Colombia bean is similar to Costa Rica or Hawaiian conna, a coffee without extremes, rich in texture but not as strong as Sumatra, rich in aroma but not as good as the best Jamaica alpine aroma, and sour in flavor but not as strong as Antigua. It often has a caramel-like sweetness, a pudding-like aroma, and a lack of sour fruit, reminiscent of milk pancakes; it is also suitable for mixed coffee. Since the 1970s, many older trees have been replaced by newer, higher-yielding varieties, which critics consider to be milder and of lower quality than the older varieties
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Classification of raw coffee beans-introduction to Starbucks coffee bean grinding grade
Classification of raw coffee beans-Starbucks coffee bean grinding grade introduction 1. Fine coffee is made from boutique coffee beans. If the beans that make coffee are not boutique coffee beans, the coffee liquid produced cannot be called fine coffee. two。 Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. Coffee should be kept before making fine coffee.
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Introduction to the price characteristics of hand-flushing temperature and water washing of Columbia Huilan coffee
Colombia Huilan coffee hand flushing temperature taste washing price characteristics: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple. Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the thickest of the common coffee, with
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