Metoda e thatë

Metoda e thatë

A coffee processing method that involves removing the husk or fruit after the coffee berries have been dried, also known as the Natural method. The result is often inferior to washed coffee or coffee that is wet-processed.

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e thatë

음료; 와인

Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.

i thatë

지리; 자연지리학

Climatic areas characterized by extreme dryness. Simple definitions set maximum annual precipitation (up to 250mm per year). More complex definitions recognize the importance of ...

Kofa Moka

음료; 커피

Mocha, or Moka, is actually a variety of coffee, and its name refers to the port city near the region of Yemen where it is grown. It has also come to be popularly associated with ...

aciditet

음료; 커피

An important character of coffee used by professional tasters in judging the quality of coffee; a fine coffee should have a pleasant tartness, but not be so acidic as to be ...

kafe e vjetëruar

음료; 커피

Coffee stored in special warehouses for a number of years in order to reduce acidity and to increase body. Aged coffee, also known as vintage coffee, is warehoused longer than old ...

balancë

음료; 커피

This tasting term describes coffees that are complex, but where no one element overshadows the others.

aromë

음료; 커피

An important character used by professional tasters in judging coffee; a fine coffee should have a pleasant fragrance when hot and freshly brewed.

Amerikane

음료; 커피

A style of coffee prepared by adding hot water to espresso.

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Viti i ri kinez

The most important of the traditional Chinese holidays, Chinese New Year represents the official start of the spring, beginning on the first day of ...