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Anonymous users2024-02-07Blue Mountain Coffee:
Produced in Jamaica, it takes its name from the Blue Mountains surrounded by the Caribbean Sea.
The sourness, sweetness, and bitterness are all very harmonious and have excellent flavor and aroma, which is suitable for single origin coffee and medium roasting.
Javanese Coffee: Origin: Sumatra, Indonesia. It belongs to the Arabica species.
After baking, the bitterness is very strong and the aroma is very light, and there is no sourness.
Connor: Origin: Conna Region, Hawaii.
The coffee beans grown from the volcanic lava have a slightly winey aroma and a very unique flavor.
Santos Coffee:
The main production is Sao Paulo, Brazil.
The sweet, sour and bitter tastes are neutral, with a moderate sourness, and the taste is special and elegant.
Mocha Coffee: Origin: Ethiopia.
It has a unique aroma, with a soft sour taste on a medium roast and a rich aroma on a dark roast, and is occasionally used as a cocktail.
Brazilian Coffee: Origin: Brazil.
Sour and bitter flavours can be blended by roasting, medium roasts have a soft aroma and moderate taste, and dark roasts have strong bitterness, which is suitable for blending coffee blends.
Colombian Coffee:
Origin: Colombia.
Distinctive sour and mellow taste. Refreshing alternately thick.
Mandheling Coffee:
Origin: Sumatra, Indonesia.
The smell is mellow, with moderate acidity and a rich sweetness, which is very intriguing, suitable for deep roasting, and exudes a rich aroma.
Mamba Coffee: Blended coffee.
Mantrin is paired with Brazil, aromatic and powerful, making it a perfect match for coffee.
Salvadoran Coffee:
Made in El Salvador.
It has taste characteristics such as sour, bitter and sweet, and the optimal roasting degree is medium and dark.
Japanese Charcoal Coffee: The pure re-accompaniment creates the unique taste of Japanese charcoal, which is fragrant and bitter, and retains the original flavor of the coffee.
Bitter Coffee: Unsweetened and unaccompanied, boiled coffee has a strong aroma, but it is the most bitter.
Guatemala Coffee: Smooth and smooth with excellent acidity and sweetness, it is the best ingredient for blending coffees and is suitable for dark roasting.
Jili Mazzaro coffee: sour, sweet, pure, and aroma are all of the top grade, after medium roasting, it will exude sweetness and light sourness, and after deep roasting, it will produce a soft bitter taste, which is suitable for blending.
Coppuccino: Italy's most famous fancy coffee, swirled, with cream, dried lemon, cinnamon powder, sweet and rich.
Irish Coffee: Irish whiskey, sugar cubes or granulated sugar, alcohol lamp burned and poured coffee and whipped cream. The fragrance is intense.
Zamag Blue Coffee: Wine, hot coffee, dried lemon, cinnamon and sugar, sour, sweet, bitter strange coffee.
Wickrana coffee: i.e. Swiss mocha, mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate.
Americano: Hot coffee with water, light and refreshing MC coffee is such a style.
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Anonymous users2024-02-06The starters: Very good.
The main spirit of the "WorldCafe" conference model is "crossover, where a group of people from different professional backgrounds, different positions, and different departments of World Coffee express their own opinions on several topics, collide with each other, and stimulate unexpected innovative ideas."
By freeing participants from the focus on personal style, learning style, and emotional intelligence, all of the ways we are accustomed to judging people, World Coffee enables people to see the world from a new perspective.
Principle 1: Be clear about what you will be talking about.
Principle 2: Create a warm and friendly atmosphere.
Principle 5: Embrace multiculturalism and accept different perspectives.
Sixth principle: Joint consideration of different models, perspectives and deep-seated issues.
Principle 7: Harvest and share common results.
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