Tea is a very delicate process, which plays a big role every detail. If to approach to brewing tea in a classical way, clean water and the number of binding requirements. Of course, most of these masters of brewing tea are paying attention mainly to the process of boiling water, utensils used for brewing tea. But this is only the subtleties that may maximize the taste of the drink. And the taste of the
tea depends on the quality of raw materials and the method of its preparation.
When cooking classic tea is required to comply with these rules:
The first rule:
Iced tea is not recommended to drink on an empty stomach because once in the body, this tea may be too much to cool the stomach and spleen. In China there is an old saying “do not drink tea on an empty heart”. There are however, some types Continue reading
Elite Vietnamese ground coffee Trung Nguyên Sáng tạo (Creative/Creativity) 8 – coffee No. 1.
The balance of the three varieties of Coffee creative 8 differs slightly from the earlier Legends gold . the fragrance becomes softer characteristic taste of Arabica, it has more natural sweetness, so I prefer a little more sweet, more sugar put.
Net weight: 250 g
Ingredients: Arabica, Robusta, excelsa.
The caffeine content ≥ 1%
Storage method: store in a cool dry place.
Manufacturer: JSC Trung Nguyên, Vietnam
Arabica / Arabica – the most popular type of coffee has a mild flavor and a subtle rich flavor. Opened a few centuries ago.
Robusta Coffee Beans / Robusta. Trees of Arabica and Robusta are similar, but the grain of the wood Robusta unlike corn Arabica beans are more round and smaller in size, ripen within 10-11 months and account for 30-35% of the coffee Continue reading
The ultimate goal of the courses bartender-Barista – skills cooking commercial beverages based on espresso . To achieve excellent end result without a good (qualitative) initial training is almost impossible.
Conventionally, the learning process can be divided into several stages:
Equipment . the necessary equipment, utensils. Device coffee makers (basic components and parts and coffee grinders espresso and care for them. Classification of coffee equipment. Repairs and service. The list of necessary equipment and requirements. The minimum range of dishes, its volume, properties and characteristics.
Coffee . The history of the coffee bean. The cultivation, collection, processing and roasting. Conditions and period of storage, rules for the treatment of a bean, the basic requirements for appearance and taste of the coffee. Coffee brewing methods. Practical Continue reading