Coffee review

Introduction to the Origin of West Java Coffee in Indonesia by Grinding and Calibration

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Indonesia West Java Coffee Flavor Grinding scale treatment Origin introduces the rich and thick aroma of Java coffee, with clear high quality acidity, high balance, sometimes nutty flavor, endless aftertaste. Java coffee is excellent in appearance and quality, just like a woman's vaguely charming, charming and just right, reminiscent of Java's mild climate.

Introduction to the Origin of West Java Coffee in Indonesia by Grinding and Calibration

Java coffee is full-bodied and full-bodied, with clear, high-quality acidity, high balance, and sometimes nutty taste. Java coffee is excellent in appearance and quality, just like a woman's vaguely charming, charming and just right, nostalgic

Java has a mild, humid and diverse climate that makes it a harvest season all year round, with different kinds of coffee ripening at different times. What they grow is the unique quality of Java coffee beans, the coffee ground by this coffee bean, rich taste, endless aftertaste, can be called high-quality coffee. Many people equate "Java coffee" with "high quality" and "good taste".

Aromatic, full-bodied, with fruit flavor, taste rich and perfect. Java coffee has a wonderful fruit flavor, with a BlackBerry and grapefruit flavor, is a favorite of many coffee gluttons. This coffee has an excellent medium purity, crisp and refreshing taste. It has a fresh flavor and is most suitable for drinking iced coffee in summer. When tasting this coffee, if it is paired with sour fruits such as grapefruit, it will certainly give me the best coffee experience. "not much like coffee, but rather like fruit tea" is the common feeling of many people to this kind of light roasted Java coffee.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have striking fruit aromas and red wine-like texture.

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