Introduction of three brands of Italian roasted coffee beans with characteristics, taste and content

Introduction of three brands of Italian roasted coffee beans with characteristics, taste and content

French baking (French)

French baking method, slightly black color, strong bitterness, but also ooze oil, bitterness and concentration are deepened. Coffee for steam pressurizer

Italian coffee is divided into medium-roasted, deep-roasted, low-caffeinated and moderately roasted coffee with a moderate taste and a balance of sour and bitterness. the deep-roasted coffee is strong in taste and slightly bitter. It is suitable for people with strong taste and low caffeine content, so it is suitable for people who are sensitive to caffeine but want to drink coffee. You can also drink American coffee in the evening or before going to bed. on the basis of medium roasting, the coffee powder is rougher, which is suitable for brewing American coffee machine or filter paper.

Also known as Italian baking, the deepest baking degree, the beans are black and bright, the surface is oozing oil, the bitterness is very strong. At this stage, coffee beans have been seriously carbonized, and it is difficult to distinguish the taste of one kind of coffee bean from another. For Italian steam pressurized coffee

The word "Espresso" comes from the Italian word "fast" because Italian coffee is made and delivered to consumers very quickly. Italian coffee drips slowly from the filter like warm honey, dark reddish brown, with a cream content of 10% to 30%. The brewing of Italian coffee can be defined by four M's: Macinazione represents a correct grinding method for mixing coffee; Miscela is a coffee mixture; Macchina is the machine for making Italian coffee; and Mano represents the skilled technique of the coffee maker. Only when each of the four M elements is accurately mastered, the brewed Italian coffee is the best.