This coffee O, is roasted with planta + sugar + salt for some purpose. After grinding it and becomes powder, the coffee powder won't get rancid that fast like the roasted plain one. The aroma becomes more stronger like mocha coccoa, or maybe a hint of tobacco flavor ? Serve it with a nugget of butter, you will get the idea. The plain coffee bean gets rancid fast like 2 months in glass jar after grinded. In Aceh and north Sumatra, they do the same roasting method. And they grind it coarse or medium coarse to get a bit of acidic taste from the cherry too. They serve it with condensed milk. The name O means black in hokkianese.
@user-en1pk4ei9f
9 күн бұрын
アスファルトはこうやって作られるのですね
@abdullahzubairozaini
11 ай бұрын
Saya ada soalan, kenapa bila proses kopi tradisional perlu masukkan marjerin dan gula?
@telurkucing5006
9 ай бұрын
Supaya lebih belemak dan harum. Juga bau bubuknya tidak seperti asap
@amirulkhir5550
7 ай бұрын
@@telurkucing5006tq info
@dydactic1112
4 ай бұрын
Pokok kopi yang ditanam di kawasan kita ni kualiti bijinya rendah, tak seperti biji kopi Arabica. Jadi rasa nya perlu disesuaikan dengan menambah gula dan marjerin
@daddeyy208
Ай бұрын
oh di Indonesia juga pakai margerine dan gula?
@TaintedMojo
16 күн бұрын
That looks positively foul
@user-gb3np9xs6s
5 ай бұрын
Bisa pesan dr indonesia 3 kg brp harganya + ongkir
@abelsumanas
4 ай бұрын
di Indonesia ada yang bikin spt ini juga. Sepertinya orang Aceh jg me-roasting kopi dgn cara seperti ini
Пікірлер: 11