The four characteristics we describe the characteristics of coffee are as follows: aroma, acidity, alcohol, and flavor. Aroma is the taste captured when smelling, nutty, spice, floral, earthy, etc. High acidity can be described as lively, low acidity is smoother. Low-alcohol coffee has a short aftertaste, and high-alcohol coffee has a thick taste and a long aftertaste. Flavor is the overall feeling of coffee when tasting, including cocoa, citrus, berry, etc. The first one in the picture, Colombia, moderately roasted beans, Latin American region, has a nutty flavor. It will surprise anyone here. Isn’t coffee bitter? Add milk and sugar to drink. Of course not, the beans themselves have a flavor. This is when I joined the store manager to brew the coffee for me by hand and take me through the four steps of coffee tasting: smelling, sucking, confirming, and describing. The cup is small to cover the mouth of the cup, and the cup is large to fan the aroma to the nose. The balance of acidity and alcohol of this bean gives me a very comfortable feeling. The second, breakfast comprehensive, moderate roasted beans, Latin American region, has a refreshing and lively flavor. This is the bean that my master chose when he presided over the coffee tasting. It was morning. This bean has strong acidity and low alcohol. It can be described as refreshing, lively, and bright. The aftertaste still has a hint of sweetness and vitality. The third, Sumatra, deep-roasted beans, Asia/Pacific region, has a long-lasting herbal flavor and earthy aroma. I didn’t want to try deep-roasted beans before, but when I really entered the aftertaste, I realized that it was another beautiful experience. In the picture, you may find that the packaging color is different from the previous two beans. The coffee beans will have a difference in the degree of roasting, which will also affect their flavor. The brown outer packaging represents moderate roasting. The caramel of the coffee beans will be well preserved, and the taste will be smoother and more balanced. The outer packaging that is close to black represents deep roasting, which will make the coffee beans thicker and richer. Fourth, Kenya, medium roasted beans, African region, rich taste, strong grapefruit and blackcurrant flavors, high acidity, heavy alcohol. Famous overseas, very popular with customers. We can summarize the world’s three main coffee growing regions, Latin American beans will have a refreshing and lively acidity, with nutty, cocoa, soft spice flavor; African beans are rich and juicy, with floral, citrus, berry and so on; Asian/Pacific beans are mellow, with herbal and earthy aromas. Fifth, Antigua, Guatemala, medium roasted beans, Latin American region, has a cocoa flavor and spice flavor. When you really taste it, you can feel a smoky flavor, which is its biggest feature. Picture, and finally introduce to you the four basic elements of preparing coffee: ratio, grinding degree, water, and freshness. It is recommended to mix 10g with 180ml of water (the ratio is 1:18); the grinding degree determines the contact time between water and coffee, and the coffee that is too finely prepared is too bitter. Generally, grind 7 degrees or 5 degrees, 1 degree to 9 degrees. The larger the number, the coarser the grinding particles; the water should be filtered water with low temperature and purity, and the water temperature should be 90 degrees to 96 degrees when heated. The brewed coffee should not be left for more than 20 minutes, which will become bitter and affect the flavor of the coffee itself. The sixth item, roasted coffee beans at Pike Place Market, medium roasted, Latin American production area, washed with water, medium alcohol, medium acidity, it is mixed with Latin American beans, with subtle cocoa flavor and roasted nutty aroma. It was in 2008 to commemorate Starbucks’ first coffee store was in Pike Place Market in Seattle, so it uses special packaging. Picture, the seventh item, Ethiopia, medium roasted, African production area, black cocoa and citrus flavor, washed with water, medium alcohol, high acidity. The processing method also affects the flavor of the coffee beans. The washing method helps to enhance the acidity and aroma of the coffee, and gives the coffee a soft and refreshing finish. Colombia, breakfast comprehensive, Kenya, Guatemala and Antigua are all processed by this method. In addition, there is the semi-washing method and the natural drying method. The former highlights the herbal, earthy and rich alcohol of the coffee. It is not difficult for readers who have read the previous article to guess that Sumatra uses this method for processing. The latter gives the coffee beans a berry flavor and floral aroma, and the sun-dried Sidamo coffee is processed by this method. The eighth, the first comprehensive coffee introduced in 1971, has a medium alcohol, medium acidity, rich and lively flavor, with a nutty and cocoa-like aroma brought by roasting. The ninth item, Fengwu Xiangyun, washed and semi-washed processing, specially created in 2009 to celebrate the 10th anniversary of Starbucks entering the Chinese market, blends coffee beans from Asia\ Pacific and South of Caiyun, herbal flavor, low acidity, moderate alcohol. The tenth item, Xianglong comprehensive, deep baking, Asia\ Pacific producing area, washed and semi-washed processing, rich layers of fresh herbal flavor and distant spice flavor, heavy alcohol, low acidity, (knock on the blackboard) low caffeine. The eleventh item, Flora, deep baking, multi-producing area, washed and semi-washed processing, roasted sweetness and black cocoa flavor, heavy alcohol, low acidity. This is a coffee bean full of love, even more flavorful to drink with dark chocolate. Picture, No. 12, espresso roasted coffee, multi-producing area, washed and half-washed processing, heavy alcohol, medium acidity, full and caramel-sweet, the best match for steamed milk, coffee beans used in Starbucks store espresso drinks. No. 13, Italian roast, multi-producing area, medium alcohol, low acidity, recommended drip brewing, especially suitable for caramel-flavored desserts. Finally, let’s talk about the convenience but brewing quality-assured coffee like a coffee master. Use a French filter press. 1. Introduce the coarsely ground coffee powder into the pot, 2 teaspoons (10 grams) to prepare 180 ml of water. 2. Inject just boiled water. 3. Soak for 4 minutes. 4. Slowly push the filter and pour out the coffee to drink. When buying beans, let the clerk grind them well. You may also need a graduated measuring cup or electronic scale. Fill the pot with hot water before brewing and then pour it out (warm pot), and time it with a stopwatch on your mobile phone. If you want to match your pastries, you can always choose pastries with chocolate~ END
发表回复