Description of characteristics and flavor of Brazilian Hilado coffee bean taste treatment grinding scale
Description of characteristics and flavor of Brazilian Hilado coffee bean taste treatment grinding scale
The smell is pretty good. According to coffee experts, semi-washed coffee beans contain fewer defective beans than the drying method, and are rich in sour taste. If the use of shallow baking has the smell of grass, while deep baking will make the bitterness extremely obvious, so it is most suitable for moderate baking.
Brazil's "Serrado Coffee" is synonymous with high-quality coffee, and his name has become a world-famous coffee bean beyond Brazil.
Caccer (Kaseru: Serrado producers Association) set up
The "Serrado title" is called and you must pass the certification test and production quality. For production, the conditions for the production of so-called project rules (certification area, production area elevation, identification of varieties, best soil, best agricultural technology, in the guaranteed voluntary participation program) have been met, so that if planted in a designated certification, the farm can accommodate signs of Kaseru certification.
In addition, the quality, status and number of evaluation methods with a score of more than 75 points SCAA. All our coffee is delivered only those high-quality coffee beans
Dan Mini three-in-one Coffee (Super) uses Brazilian instant pure powder. The taste is mellow and fragrant, and each bag is packed in a kilogram package. If it is automatically brewed in a fully automatic coffee machine, it can be adjusted at least 65 cups according to the taste of the masses, so that it is the first choice for the owner used for management. If the last company chooses a single product of 300kg, the company can also cooperate with OEM, and Danmini's products can set different prices and grades according to the needs of different customers. One package from sale, one piece from 20kg to one kg), dealer price from 100kg, OEM production from 300kg, all products support mixed batch.
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Brief introduction of Grinding scale and Historical Information of Flavor description method for Colombian hand Coffee
A brief introduction to the grinding scale of the taste characteristics of hand-made Colombian coffee Jamie Valencia, a professor of history who is preparing for the construction of the Columbia Pavilion, said that as tourism between Colombia and China heats up, cultural exchanges between the two countries will become more frequent. He said: although Chinese people like to drink tea, it is not impossible to gradually change some of their food culture.
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Introduction to the regional treatment method for describing the taste and flavor of Colombian Huilan coffee varieties
Columbia Huilan Coffee Variety Taste and Flavor description the medium and deep baking degree of Huilan Coffee is introduced. The instrument is Harrio V01, and the ratio of powder to water at 1:12 (that is, 25g coffee powder to extract 300ml coffee liquid) is selected. It seems random, but in fact, according to the baking degree of beans and the release of substances with good coffee powder, priority extraction is selected.
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