It may be strange to add coke to the cooked coffee, so what if coke is involved in the processing of raw coffee beans? Someone has done this experiment, please be located in Ka, Hawaii. In the fermentation process of processing raw beans, small coffee farms in U area use Pepsi instead of the clean water used in the general fermentation process. This cola-treated coffee bean can only produce ten pounds of raw coffee beans at a time, which is purely experimental for them.

This is a very interesting experiment, and it is also the first and only experiment in the world to treat coffee beans with cola. Let's see what kind of results it presents.

Appearance: the appearance is still the standard Hawaiian bean appearance, neat, beautiful, large and uniform. The baking degree is about city+ the surface of beans presents a uniform and smooth reddish-brown tone.

Dry aroma: not special, slightly chocolate, not taking the fruity route.

Wet aroma: honey is sweet.

Tasting: sweetness is the first impression, and the entrance has a slightly foaming taste similar to soda water. The fruit acid is mild and not obvious, and the sweetness is mixed with maltose. The previous taste was not very impressive. The most special thing is the taste in the middle and late period. The sweetness of wheat tea is revealed layer by layer, and the dynamic taste and sweetness similar to cola rise in the throat! At first, I thought it was nothing special. If you score like this, you will miss the wonderful part. The deep and varied sweetness comes out layer by layer in the later stage, with the aroma of maltose and wheat tea, and finally becomes the sweetness of candy.