Tes'Presso: Taiwan's first boutique Espresso beans!

** "Taiwan's first boutique Espresso beans! "** Mori Takasago coffee surname township, Nantou County and State cooperation, using "farm coffee" Mr. Huang Sanlang green beans, carefully deploy the most suitable for people dedicated espresso beans taste. It is Mori Takasago coffee first attempt, but also Taiwan Excellence coffee beans a new page. In general, since the extraction mode Espresso dictates, the performance characteristics of the coffee bean itself will be enlarged during brewing, the actual occurrence of beans is good or bad, will clearly appear in the concentrated coffee. If only a single bean types (single origin, referred SO), although can emphasize the advantages of this branch of the beans, but also allowed the shortcomings exposed. A good cup of Espresso have body thick, slightly acidic appropriate, shall have a natural sweetness as balance. Therefore in the single market, except for a few species Espresso beans products, most products chosen by a multi-branching beans mixed so short and finally, to achieve the best flavor. However, Sen Takasago coffee "Tes'Presso", but it is a fully-fledged SO Espresso. We carefully selected the "gourmet coffee Nantou country name" fine-tuning to be improved, finally found a perfect balance, the introduction of this rich flavor spectrum, Suanku balanced, sweet and fragrant, lingering finish boutique Espresso beans. This beans, coffee Mori Takasago designed to give the people of Taiwan. People pay attention to drink coffee "aroma" "sweet," more exclusive acidity of Espresso acceptance North righteousness style is relatively low. Therefore, this bean, we also try to find a balance acidity, so slight sweetness sour penetration in full, must be able to meet local consumers demanding taste buds. Therefore in Taiwan beans, baked beans Taiwan division, coupled with Taiwan's taste, we call it "Tes'Presso." Mr. Huang Sanlang repeatedly to participate in domestic competitions to obtain excellent results, his rich and full of beans, thick texture. 101 Department of Food and Agriculture made quality coffee evaluation report notes that this batch beans taste spectrum of complex, according to 2003 American Specialty Coffee Association of fine score, check the police all the features you able to find the jasmine, lavender beans in this, holly, camellia, cardamom, cinnamon, sandalwood, dill, mint, fennel grass, basil, cherry, apricot, strawberry, garlic, peas, almonds, peanuts, walnuts, chocolate, cream, lilac, sweet pepper, bay leaf ... ... and so on, as well as other kinds of taste. Called beans in Need, is a rare good beans. Good material to go with a good cook, especially coffee Takasago Sen sent for well-known baked beans were the best teacher for the this batch of baked beans, through continuous measuring cup, constantly failed attempts, finally completed Taiwan's first single bean seeds Boutique Espresso. This is the pride of Taiwan's coffee, I hope consumers can share together. ** "Save and use the" ** And commercial "ground coffee" is different from the old beans, specialty coffee drink only fresh. Mori Takasago coffee on how to save the freshness of the coffee into a great deal of effort. Fresh roasted coffee is a good product, beans inside are ongoing chemical changes, carbon dioxide discharged appropriately referred to as "exhaust" process lasts four days to a week. At this stage, the cooked beans within the chemical conversion continues, since the container or bag filled with carbon dioxide to form a protective layer to help reduce oxidation beans conversion process. This conversion process is necessary to process the division mouth baked beans "raise bean" coffee flavor is formed. Mori Takasago coffee roasters in the baking is completed, the first seal ripening beans, and then sent to the factory packaging. In order to enable consumers to enjoy the best coffee in the open, we conducted an experiment on the characteristics of this batch of beans, decided to only five days of ripening activities before fully ripened let the beans into the factory packaging. Vacuum, nitrogen filling, so that cooked beans with the freshest flavor stored in an inert gas environment. In this way, they will be suspended jar beans cooked into, silently waiting for consumers to enjoy a nice ring to open seaming again exposed to air, the final stages of maturation. When sealed in a nitrogen atmosphere beans Kaifeng, the need for "wake up beans" another piece of the process. Similar wine "hangover", originally sealed tank nitrogen fugitive, coffee re-exposed to air, and begin again the exhaust ripening. Mori tank bottom Takasago original coffee beans canned a one-way exhaust valve, an exhaust valve to label seal. Consumers should immediately tear off after opening the can, in order to facilitate the smooth discharge effect. Because of the role of nitrogen storage, "awake beans" about a five-day course of a week or so. This process is carried out beans with consumers, we recommend that consumers try to drink the third day from the opening segment, this experience gradually cooked beans into a stage, a great variety of different flavors. According to Sen Takasago coffee cupping their results, this optimum flavor from the beans after opening the seventh day of the beginning of the best tasting, lasts about two weeks, it is recommended to taste completed during this segment of consumers. ** "Origin / manufacturing methods" ** 100% Taiwan planting, baking and packing ** "Contents" ** 1. State surname township, Nantou County Arabica coffee beans 100g / per tank (Tes'Presso deep baking) 2. Identification card