Daily coffee is made from coffee beans with a variety of cooking utensils, and coffee beans refers to the fruit inside the coffee tree, and then baked in the appropriate way, a cup of standard coffee taste taste Should not be bitter, a qualified barista in the production of coffee will be rigorous every step of the operation, and finally for the guests on the coffee in the taste will show a different degree of sweetness, acidity, alcohol thickness or clean degree.

Coffee beans in the baking process, chlorogenic acid will increase with the degree of baking increased. In mild and moderate baking, chlorogenic acid will only produce a mild bitterness, that is, with the coffee characteristics, happy bitter taste. With the baking time lengthening, chlorogenic acid will be decomposed again, replaced by ethylene catechol polymer, which is the source of strong bitter substances.

 Coffee is a litter bitter. We can add sugar to reduce the bitter. Because the cube sugar pure, white and shiny, candy edges and corners complete, with a solid solid, not easy to break, but quickly dissolved in the water, the solution clear and transparent.the cube sugar is the best chose.