Scandinavian Roast (北歐)斯堪地烘焙法 1號咖啡: 阿拉比卡(Coffee Arabica)成分100%.有些偏酸,較有水果香味.
北歐烘培 - 輕烘培方式,顯現新鮮咖啡豆的味道,而不是經由高溫改變。最好的阿拉比卡咖啡豆在低溫中慢慢烤,避免燒焦,以調和風味和口感。並顯現出咖啡獨特的酸味,將咖啡豆的香味與水果甜的口感一起呈現出來。 a light roast which aims to discover the intrinsic flavours in each unique green coffee bean, rather than the flavours added by the process of a high temperature roast. Thus, the best picked Arabicas, with particular fruity and acidic notes are slowly roasted at a low temperature to promote the original aroma flavour and intense acidic taste of the green coffee beans. Its medium body and sweet fruity taste are to be noticed. |
German Roast 德國烘焙法 2號咖啡 : 德國烘培 - 中等烘培。手摘最好的阿拉比卡的咖啡豆,在中低溫烘培,烘培到咖啡豆成為淺棕色。這種焙培方法的目的是創造淡淡的酸味,甜味及苦味之間的取得平衡。德國PROBAT®焙燒工藝有助於創造這種特殊的濃郁咖啡淡淡苦味及帶著滑順微酸性的口味。
a medium light roast. The best hand-picked Arabica from Cau Dat – Da Lat, Vietnam are roasted at low-medium temperature, just until the beans turn light brown in colour. The roasting method aims at creating the balance between light acidity and sweet bitterness. Germany PROBAT® roasting technology helps create this special full bodied espresso with smooth and light bitterness or bright and light acidic flavours. |
Italian Roast 意大利烘焙法 3號咖啡 : 意大利烘焙 - 均衡烘培。混合阿拉比卡和羅布斯塔的咖啡豆,適度烘焙可平衡酸苦甜的口味, 咖啡其特色是咖啡本身略帶有有微香的水果味,但口感圓潤出色地平順你的舌尖。意大利烘培廣泛應用於許多歐洲國家,享受一杯咖啡的典型的意大利Espresso, 上面覆蓋著一層厚厚的克雷馬的Crema,金黃柔滑的濃郁咖啡,滴滴點擊在舌尖,融化在你心。
a balanced roast. A blend of Arabica and notes of Robusta, deep roasted to create a typical, bittersweet chocolate taste, with a light fruity tone; the full and smooth bodied flavours will linger at the tip of the tongue. The Italian roasting profile, which is widespread in European countries, brings to connoisseurs the typical Italian espresso with thick and golden crema, smoothly bitter at the top of tongue, then quickly diffusing in your mouth. |
French Roast 法國烘焙法 4號咖啡 : 法國烘培 – 屬於重烘培。較長地在高溫下烘培,咖啡豆慢慢烘培至深褐色,表面出現淡淡具有光澤的咖啡油薄膜。法國特殊烘培方式,是具有較強烈帶著焦糖的苦味,厚實的焦味,強烈的衝擊。這是咖啡的傳統強勢黑色的法式風格。
a dark roast. Roasted lengthily at high temperatures, the beans turn dark brown and shiny with a thin film of coffee oil. The best hand-picked coffee with a special blending formula, under French Roast profile, brings about the caramelized strong bitter taste, with a hint of smoke; medium bodied and remaining on the tongue. This is the traditional strong black French style of coffee. |
Vietnamese Roast 越南烘焙法 5號咖啡: 越南烘培 - 一種特殊的烘培。通過SAGASO的工法焙燒開發,用特殊配方,以滿足越南的強勁,苦味的濃厚。 羅布斯塔基搭配少量阿拉比卡經過漫長的重烘培過程產生深褐色的咖啡豆。這就產生了一個特殊的咖啡味道,融合了清淡阿拉比卡和厚重羅布斯塔的組合,強烈衝擊你的味蕾. 記憶著激烈的濃郁的咖啡味焦味。
a special roast. Developed by SAGASO’s artisan roaster, with a special formula to meet the strong, bitter taste buds of the Vietnamese, based on the Vietnamese grown coffee. The blend between Arabica from Cau Dat – Da Lat and Robusta from Buon Ho – Buon Ma Thuot; a lengthy dark roast results in burnt & very dark brown beans. This creates a special coffee taste which is a blend of light and dry acidity of Arabica, “shock” and strong bitter elements of Robusta at the top of tongue, intense smoke notes, medium bodied. |