When you taste it slowly, the tip of your tongue will become more and more sensitive. Sometimes when I take a sip, although I can’t clearly identify where it comes from, I can appreciate the sourness, bitterness, strength and lightness of each. In recent years, more and more people drink coffee in Taiwan. In addition to supermarkets, big cities and small towns are full of newly opened cafes. Coffee drinking has become a symbol of fashion and fashion. More and more coffee trees are being planted on the hills around the country. In addition to the well-known Huisun coffee and Gukeng coffee, I have received many Taiwanese coffee beans and boxes of hanging ear coffee, all from places I have never heard of.
What is amazing is that it tastes full of flavor, and it is not inferior Image Manipulation Service to those expensive coffees abroad. Taiwan's farming is really world-class. The problem is how to deal with the endless coffee beans? Ask your coffee buddies, especially those professors in the department who grind their beans every morning.
They were of the same caliber, and the answer they gave was: "Just put it in the refrigerator and freeze it!" I intuitively responded: "Really? It won't freeze the beans and spoil the flavor over time?" Can the aroma escaping at room temperature be preserved?” The third response was: “You have to use scientific methods to check which statement is correct, and if necessary, do an experiment yourself!” The first thing was a literature search, and sure enough there was nothing new under the sun. Enter a few keywords on the Internet, and a recent paper on the relationship between frozen coffee beans and the preservation of bean aroma pops up in Beverages . This is an experiment done by Andrew Cotter, a senior in the College of Agricultural Sciences of Pennsylvania State University, USA.