I have been in Baidu for 1 month. Nobody knows about this?
Originated in Jamaica, it is named after the Blue Mountains surrounded by the Caribbean Sea. The sour taste, sweet taste and bitter taste are very harmonious, and it has excellent flavor and aroma, which is suitable for making single coffee and moderate roasting.
Java coffee:
Origin: Sumatra, Indonesia. Belongs to the Arabica species. After baking, the bitter taste is extremely strong, the fragrance is extremely light, and there is no sour taste.
Connor coffee:
Origin: Connor region, Hawaii. Coffee beans cultivated by volcanic lava have a faint wine taste and a unique flavor.
Santos coffee:
Brazil, Sao Paulo, Brazil. Sweet, sour and bitter are neutral, with moderate acidity and particularly elegant taste.
Mocha coffee:
Origin: Ethiopia. It has a unique aroma, moderate baking has a soft sour taste, and deep baking gives off a strong aroma, which is occasionally used for mixing wine.
Brazilian coffee:
Origin: Brazil. Sour taste and bitter taste can be reconciled by baking. Moderate roasting has soft aroma, moderate taste and strong bitterness, which is suitable for blending mixed coffee.
Colombian coffee:
Origin: Colombia. Unique sour taste and mellow taste. Refreshing alternation.
Mantening coffee:
Origin: Sumatra, Indonesia. The smell is mellow, the acidity is moderate, and the sweetness is rich and intriguing. Suitable for deep baking, emitting a strong fragrance.
Mamba coffee:
Mixed coffee. Mantelin with Brazil, fragrant and delicious, rich and tasteful, is a perfect match in coffee.
El Salvador coffee:
Origin El Salvador. It has the same taste characteristics as sour, bitter and sweet, and the best baking degree and depth are moderate.
Guatemalan coffee:
Smooth and smooth, with excellent sweet and sour taste, it is the best material for mixed coffee and suitable for deep roasting.
Girimazaro coffee:
Sour, sweet, pure and fragrant are all top grades. After moderate baking, it will emit a sweet and slightly sour taste, and after deep baking, it will produce a soft bitter taste, which is suitable for blending and mixing.
Cobucci:
Italy's most famous fancy coffee, spinning, with cream, dried lemon and cinnamon powder, is sweet and strong.
Irish coffee:
Irish whiskey, sugar cubes or sugar, after the alcohol lamp melts, pour in coffee and whipped cream. Shannon chunlie
Zamagblue coffee:
Wine, hot coffee, dried lemon, cinnamon and sugar, sour, sweet and bitter coffee.
Wake Lana up for coffee:
That is, Swiss mocha, mocha with fresh milk and chocolate syrup, plus fresh cream and chocolate.
American light coffee:
Hot coffee with water, light and refreshing MC coffee is such a style.
Hawaiian coffee:
Strong sour taste, unique aroma, moderately baked beans with strong sour taste, the next floor will have the taste of deep baking.
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For chocolate, there is no geographical division, so there is no such trade name as coffee. Here is an article for reference.
Because the ingredients added in the chocolate manufacturing process are different, it also creates its changeable appearance. At present, chocolate on the market can be divided into dark chocolate (dark chocolate or pure chocolate)-the milk content is less than12%; Milk chocolate-contains at least 10% cocoa pulp and at least 12% milk; Chocolate compound-chocolate without cocoa butter; White chocolate-chocolate without cocoa powder. Among them, milk chocolate is the most common. According to the survey, the taste of milk chocolate is the most acceptable to orientals. Therefore, most of Hershey's chocolates imported into China are extra milk (which means that the milk composition is aggravated). In this kind of chocolate, the taste of milk and cocoa is equally important, which is suitable for people who like the rich milk flavor, but this kind of chocolate also feels sweeter.
Dark chocolate is the favorite of people who like to taste the original flavor, because milk has less ingredients and usually lower sugar. The fragrance of cocoa can't be concealed by other flavors. After melting in the mouth, the fragrance of cocoa will overflow between the teeth for a long time. Some people think that eating dark chocolate means eating real chocolate. However, cocoa itself is not sweet or even bitter, so it is not very popular. As for white chocolate, it is white because it contains no cocoa powder, only cocoa butter and milk. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Some people don't classify it as chocolate.
In addition to the different ingredients, according to the different additives, the forms of chocolate have also become diverse. According to the classification method of USDA, solid chocolate means that it is not mixed with nuts, biscuits and other ingredients, such as Swiss lotus. , mostly flaky and massive. Solid chocolate with inclusions refers to chocolate mixed with finely divided nuts, soft sweets, biscuits and other ingredients, such as Swiss triangle chocolate. In addition to solid chocolate, there are so-called sandwich chocolates, one of which is packed with nuts filled with candy, fruit or nuts, such as Snickers and M & amp； M and so on. This kind of chocolate pays attention to another kind of chewing pleasure besides smooth chocolate, and at the same time, because of the inclusion, the taste of nuts will neutralize the sweetness of chocolate. In addition, there are chocolate-coated biscuit products and baking centers, such as Kym. The crispness of biscuits contrasts with the smoothness of chocolate.
Chocolate has many forms, and different groups like it. In Europe, chocolate is the largest consumer market, and solid chocolate without anything is the most popular. But in the eastern society, chocolate mixed with nuts is more popular, especially the taste of peanuts and biscuits, perhaps in pursuit of different tastes. Orientals like different tastes. The United States is fifty-fifty.
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Why do you send chocolates on Valentine's Day? Go to this address.
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