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Extract number 3 of the report:
Anomalies in the extraction of coffee.. |
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Not
very extracted coffee and without cream.
With crown around. |
Not very extracted coffee
White cream withg bubbles Burned flavor |
Coffee
of medium extraction. Bubbly cream and dark crown around. Bitter flavor.
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Too
extracted coffee. Dark cream and bitter flavor.
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Very
extracted coffe. Very dark cream with white blot and bitter flavor.
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Cup made with not fully-ground coffee and at very high temperature
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Cup made with not fully-ground coffee and at low temperature
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Cup made with excess of quantity and at high temperature
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Cup made with large quantity, more than 8gr.
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Cup made with too ground coffee and at high temperature
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Extract number 4 of the report:
How to distinguish the arabica coffee from the robusta coffee... |
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| The highly prized "arabica coffee", which originally comes from Ethiopia, is nowadays the 70% of the production. It is grown in high and humid tropical areas of Latin America, Asia and East of Africa. |
30%
of the world coffee´s harvest belongs to the "Canephore"
type, which is known as robusta coffee. It is grown in low and dry areas
of Indonesia, India, Western Africa and Brazil
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