10 must-have coffees for working people

01 Yirgacheffe Washed

Coffee language: Blooming in the ambiguous intertwining of floral and fruity aromas Midsummer

Flavour characteristics: lemon, citrus, jasmine

Roast degree: light roast

Brew method: 92-94°C hot water; water-to-powder ratio 1: 15-18; Inject 30g first, wait 30 seconds to inject 120-150g

02 Gesha flavor

Coffee language: Floral aroma, citrus, and sweet and sour fruit at the entrance, Wrapped in sunshine

Flavour characteristics: floral, citrus fruit sour and sweet

Roasting degree: light roast

Brewing method: 92-94C hot water ; Water to powder ratio 1: 15-18; first inject 30g, wait 30 seconds to inject 120-150g

03 Yunnan honey treatment

Coffee language: strong but not bitter but not strong , like the snow that never melts all year round in Jade Dragon Snow Mountain

Flavour characteristics: white floral, berry

Roasting degree: light roast

Brewing method: 90-92 °C hot water; water to powder ratio 1: 15-18; first inject 30g, wait for 30 seconds and inject 120-150g

04 Guatemala

Coffee language: 1800 meters, slightly sweet The wind whispers softly

Flavour characteristics: black cherry, almond, milk aroma

Roast degree: medium roast

Brewing method: 90-92°C heat Water; gouache ratio 1: 15-18; first inject 30g, wait 30 seconds to inject 120-150g

05 Brazilian Yellow Bourbon

Coffee Language: Can only be touched in the sky and clouds Encountered Dreams

Flavor characteristics: pecans, chocolate, sugar cane

Roast degree: medium roast

Brewing method: 90-92°C heat Water; gouache ratio 1: 15-18; first inject 30g, wait 30 seconds to inject 120-150g

06 Medellin, Colombia

Coffee language: The aroma of sweet orange brings With the flavor of the Caribbean

Flavor characteristics: nuts, sweet orange caramel

Roast degree: medium roast

Brewing method: 90-92C hot water; Water to powder ratio 1: 15-18; first inject 30g, wait 30 seconds to inject 120-150g

07 Mandheling

Coffee language: In the mellow and auspicious mist forest, No one wants to find an outlet

Flavour characteristics: dark chocolate, caramel, cream

Roast degree: medium roast

Brewing method: 88-90C heat Water; water to powder ratio 1: 15-18; first inject 30g, wait 30 seconds and inject 120-150g

08-10 Italian

Coffee language: The most praised taste is Worth recalling; mysterious black chocolate, suitable for every preference

Flavour characteristics: black chocolate, nuts

Roast degree: dark roast

Brewing method: 88C hot water; water-to-powder ratio 1: 15-18; first inject 30g, wait 30 seconds and then inject 120-150g