Characteristics of Pacamara Coffee beans description of Flavor by hand method introduction of varieties produced by grinding scale
Characteristics of Pacamara Coffee beans description of Flavor by hand method introduction of varieties produced by grinding scale
Slowly add fresh milk (fresh cream is also OK) according to your preference, and you can enjoy a cup of cool and mellow Oulei iced coffee. 23, Maggiadot Macciato:-material-espresso mechanism method: coffee powder 7g milk foam amount general coffee making method: coffee powder 18g milk foam production method (one person) first pour the coffee into the cup and add 3 to 5 tablespoons of milk foam (no fresh milk), is a cup of Macciato 24, Swiss chocolate coffee: chocolate has always been a favorite of Europeans, especially the Swiss. When it is cold, people in Europe and America are used to putting some chocolates in their purses for a rainy day when they are hungry and cold-proof. Adding chocolate to coffee can reconcile the bitterness and replenish the heat, and chocolate coffee has now become a favorite hot drink for Europeans when skiing in the mountains. -material-espresso mechanism method: coffee powder 7g water 120cc sugar chocolate powder 15g general coffee making method: coffee powder 12g water 120cc or chocolate syrup 30cc-production method-1. Put chocolate powder or syrup into a coffee cup. Pour the freshly brewed coffee into the cup for about eight or nine minutes and stir well to form 25 cappuccino latte: cappuccino is a variation of Italian coffee, that is, on strong coffee, pour in steamed milk. At this time, the color of the coffee is like the headscarf covered by the dark brown coat of the cappuccino monks, hence the name. Latte is actually a change in Italian coffee (Italians are indeed fickle), except that the proportion of coffee, milk and milk foam can be slightly changed to 1:2:1.
Features of Salvadoran coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: general
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
Top quality beans: El Salvador SHB
Taste characteristics: sour, bitter, sweet mild and moderate.
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica).
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Introduction of taste treatment method for description of brand characteristics and flavor of Mantenin coffee bean baking curve
Mantenin coffee bean roasting curve brand characteristic flavor description taste treatment method introduces roasting: since coffee beans can only retain freshness for 1-7 days after baking, they will begin to lose their taste, leaving only bitterness and no mellow taste. Therefore, self-baking can ensure the freshness of coffee beans. The traditional roaster is drum-type, and this kind of baking method is stewed.
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Flavor description of Indonesian Wahana Mantenin Coffee beans introduction to the production area of Grinding scale Taste treatment
The flavor description of Indonesian Wahana Mantenin coffee beans, grinding scale, taste treatment, French production, while Sumatra Mantenin is a rare Arabica species. These trees are planted on hillsides between 750m and 1500 meters above sea level, mysterious and unique Sumatra, giving Mantenin coffee, rich aroma, rich taste, strong flavor. To make uniquely or microscopically.
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