We wanted to look at coffee in a little more detail and we prepared a series of articles about coffee for you.
classification:
The process of separating the coffee according to its size with sieves is also called sieving. The larger the grain size, the higher the value, excluding the caracolillo, because it indicates better quality, especially in roasting.
Chocolate flavor:
The perceived chocolate aroma in some coffees is a positive note and proves the high quality. Its soft aroma is vaguely reminiscent of vanilla cocoa.
Protection:
Preservation of roasted coffee . #Coffee spoils quickly once roasted. Its aroma soon disappears and the oil it contains is attacked by atmospheric oxygen, giving it an increasingly sour taste. These problems are even greater if we refer to ground coffee because the surface exposed to oxygen attack is much larger than the grain.
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