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Chapter 79 Forget

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    Fill water, plug in the coffee machine, discard old capsules, put the coffee cup over water, press the button, etc.

    The capsule machine started to work, babbling and twittering.

    Standing by the side and waiting in a daze, half of the leaves of the pot of hydrangea outside the window are yellow, the little guy who is difficult to serve I feel that something is missing during this process, I can't think of it, I don't want to think about it.

    The last drop fell into the cup, took a sip, and it was so weak that the coffee capsules brought back from Belgium were so bad

    Upon closer inspection, it is basically a glass of clear water, with a little bit of coffee crumbs in it, fluttering.

    It was only after opening the top cover of the machine that I forgot to put new capsules in after I discarded the used capsules.  After working diligently for a long time, the machine boiled a cup of hot water.

    It was only then that I remembered that what I felt was missing before was the aroma that rose when the coffee was poured into the cup.

    ¡«The dividing line of amnesia¡«

    In fact, compared to drinking coffee, smelling the aroma of coffee beans spreading in the air seems to be a more pleasant experience.

    Purely out of curiosity, I searched for the source of the coffee aroma. It is a very complicated chemical reaction. Simply put, it is because the coffee beans themselves have very large and complex chemical substances.

    The following four paragraphs of pure science notes can be skipped.

    The natural sugar in coffee beans undergoes a caramel reaction between about 170 and 200 degrees, which is just the melting point of sucrose, producing a roasted aroma, caramel, maltol

    Today's common roasting machines on the street can combine the sweetness of buttermilk, the smokey smell of plant fiber, and the bready smell of toasted bread wonderfully.  The so-called Mena reaction.

    The caramel reaction oxidizes and browns the sugars in coffee, and the Mena reaction reacts amino acids with sugars.

    I don't study chemistry well. When I see the word "reaction", I get a habitual headache.  Or return to the perspective of pure feeling

    Therefore, being able to make coffee in a coffee shop is probably a career I am willing to devote myself to.  Whether to drink or not is the second priority. I am immersed in the aroma of various beans every day, deal with beautiful cup utensils, talk to people I know and don¡¯t know, and listen to various stories and experiences

    However, if you inhale too much coffee, will you not be able to sleep at night?  (Remember the site URL: www.hlnovel.com
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