I. AMZ Pure Bean Coffee :
No.2 Coffee Bean: It is a combination of two Robusta lines processed by the yellow honey method and wet processed Arabica in a certain ratio. Coffee is roasted at Light French Roast for Robusta and Vienna Roast for Arabica, leaning towards the thick aftertaste of Robusta beans and light aroma from Arabica beans. Suitable for those who like less sour taste.
The desired aroma and flavor of coffee is developed during roasting, during which the bean undergoes a complex series of physicochemical reactions that lead to changes in the physical and chemical properties of the bean. Inside the coffee, starting from the change of the bean structure, the process of releasing steam leads to the crack (crack) and the change of the bean color…
The most obvious change that occurs during roasting is color. Before roasting, coffee beans are green. After a few minutes, the heat causes the chlorophyll present in the beans to turn yellow, before triggering a chain of further chemical reactions that turn the coffee beans brown – to dark brown… Too This process is responsible for two main groups of chemical reactions: the Maillard reaction and the caramelization of the sugars present in the coffee bean.
The first issue to consider here is that the flavor development inside the coffee bean always progresses later than the color expression on the outside of the bean. Therefore, the skillful roaster must manage this process and ensure that the internal flavor is fully developed as the color reaches its nut. And it should be noted that, in the first half of the process (Light roast) the difference between the color expression and the internal development of the grain is not significant, the later (Dark roast) this difference is larger.
Second, it should also be noted that a darker roast does not make the coffee grow more. On the other hand, a light roast does not mean that the coffee is fully developed. Color, is only part of the expression for taste. Therefore, with an experienced and knowledgeable roaster , adjust the roasting technique to give a rich and rich flavor.
In order to have a good taste, the company had to experiment and test continuously samples for smell – taste, physicochemical properties, using a meter to measure moisture, dissolved solids, pH as well as caffeine content… in each different product category before launching to the consumer with the best results and quality as well as the most reasonable price for each product of the company.
For the sake of public health, customers should join hands with genuine business enterprises towards a clean – original coffee that is true to the value of the Vietnamese coffee tree. Somewhere in this time as well as in the near future, consumers have been approaching and knowledgeable about pure coffee, which will gradually change the way we enjoy coffee that we have long mistakenly thought.
Brew coffee using the Cold Brew method.
1. How to make delicious filter coffee.
This is a long-standing way of enjoying coffee and imbued with Vietnamese cultural identity. Each shop has a secret in how to make a delicious blend to sell with its own filter. However, any brewing method should follow the following procedure:
Choose filter: Currently, the types of filters on the market are very rich and diverse. But for coffee shops, you should use aluminum or stainless steel filters. Stainless steel filters are more durable than aluminum filters, but aluminum filters when brewing will give you a better cup of coffee.
2. How to make basic filter coffee.
+ Put 20-25g coffee powder evenly on the filter, use a compression plate to lightly compress the coffee powder.
+ Pour boiling water about 10-15ml (90 to 96 degrees) into the filter for the coffee to infuse evenly from 20 to 30 seconds (called the COFFEE BREAKING phase).
+ Add boiling water a second time about 30-50ml, extract the most pure coffee drops.
+ Add sugar, milk, ice according to preference.
3. How to make delicious large-sized filter coffee:
+ Each large filter will use about 150g of coffee, compressing the coffee powder to spread evenly in the filter.
+ Pour 300ml of boiling water into the filter for about 1-2 minutes for the coffee powder to expand evenly.
+ Process about 350ml of boiling water into the filter and wait for the pure coffee drops to be slowly extracted.
+ Divide the amount of coffee after brewing into small cups.
+ Add sugar, milk, ice depending on the taste of the diners.
With a large coffee filter, grind coffee finely to produce the most delicious coffee drops.
+ Because coffee is pure and clean, when boiling water is added, it will absorb water and expand with bubbles. We slowly pour in enough water, until the amount of coffee absorbs enough water (also known as brewed coffee).
“For EVERYONE’S HEALTH, TOGETHER A CLEAN – PURE COFFEE BACKGROUND”.
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