Freeze Coffee Wouma Classic Blend

Njira yathu yowumitsa zoziziritsa kukhosi imaphatikizapo kusankha mosamala ndikuwotcha nyemba za khofi kuti zikhale zabwino kwambiri, kenako kuzizizira pang'onopang'ono kuti zitseke kununkhira kwake kwachilengedwe. Izi zimatithandiza kusunga kutsitsimuka ndi kukoma kwa khofi wathu komanso kumapangitsa kuti makasitomala athu azisangalala ndi kapu ya khofi nthawi iliyonse, kulikonse.

Chotsatira chake ndi kapu yosalala, yolinganiza ya khofi yokhala ndi fungo lokoma komanso kakomedwe ka nutty. Kaya mumakonda khofi wanu wakuda kapena zonona, kuphatikiza kwathu khofi wowumitsidwa kowumitsidwa ndikotsimikizika kukhutiritsa chikhumbo chanu cha khofi wapamwamba kwambiri, wokoma.

Timamvetsetsa kuti makasitomala athu amakhala ndi moyo wotanganidwa ndipo mwina sangakhale ndi nthawi kapena zinthu zoti asangalale ndi kapu ya khofi watsopano. Ndicho chifukwa chake ntchito yathu ndi kupanga khofi yomwe si yabwino komanso yosavuta kukonzekera, komanso imakwaniritsa miyezo yapamwamba ya kukoma ndi khalidwe lomwe okonda khofi amayembekezera.


Tsatanetsatane wa Zamalonda

Zolemba Zamalonda

MAFOTOKOZEDWE AKATUNDU

Kusakaniza kwathu kwa khofi wowumitsidwa kozizira kumakhala kwabwino m'mawa mukafuna kunyamula-mmwamba, kupita kumisasa mukafuna khofi wokoma panja, kapena mukakhala paulendo ndipo mukufuna chakumwa chodziwika bwino komanso chokhutiritsa.

Kuphatikiza pa kuphweka, khofi yathu yowuma-wowuma ndi njira yokhazikika chifukwa imakhala ndi nthawi yayitali kuposa khofi wamba. Izi zikutanthawuza kuti zinyalala zocheperako komanso malo ocheperako achilengedwe, kupangitsa kukhala chisankho choyenera kwa iwo omwe ali ndi nkhawa ndi momwe amakhudzira dziko lapansi.

Kaya ndinu okonda khofi kapena mumangoyamikira mwambo wotonthoza wa kapu yatsiku ndi tsiku, Coffee wathu wa Classic Blend Freeze-Dried Coffee ndi njira yosunthika komanso yothandiza yomwe siyisokoneza ubwino kapena kukoma kwake.

Nanga bwanji kukhalira khofi wanthawi yayitali pomwe mutha kukweza luso lanu la khofi ndi Classic Freeze Dried Coffee Blend yathu? Yesani lero ndikuwona kumasuka, mtundu komanso kukoma kwapadera komwe timapereka.

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Nthawi yomweyo sangalalani ndi fungo labwino la khofi - limasungunuka mu masekondi atatu m'madzi ozizira kapena otentha

Sip iliyonse ndi chisangalalo chenicheni.

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MBIRI YAKAMPANI

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Tikungopanga khofi wapamwamba kwambiri wozizira kwambiri. Kukoma kwake kumaposa 90% ngati khofi wophikidwa kumene kumalo ogulitsira khofi. Chifukwa chake ndi: 1. Nyemba za Khofi Wapamwamba: Tidangosankha khofi wa Arabica wapamwamba kwambiri kuchokera ku Ethiopia, Colombian, ndi Brazil. 2. Kutulutsa kwa Flash: Timagwiritsa ntchito ukadaulo wa espresso. 3. Kuyanika kwa nthawi yayitali komanso kutentha kochepa: Timagwiritsa ntchito kuumitsa kozizira kwa maola 36 pa -40 digiri kuti ufa wa Khofi uume. 4. Kunyamula payekha: Timagwiritsa ntchito mtsuko waung'ono kuti tinyamule ufa wa Coffee, 2 gramu ndi zabwino kwa 180-200 ml chakumwa cha khofi. Ikhoza kusunga katundu kwa zaka 2. 5. Kutulukira mwachangu: Ufa wowuma wowuma pompopompo ukhoza kusungunuka mwachangu ngakhale m'madzi oundana.

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KUPANGITSA&KUTULIKA

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FAQ

Q: Kodi pali kusiyana kotani pakati pa katundu wathu ndi khofi wowuma wamba?

A: Timagwiritsa ntchito Coffee yapamwamba ya Arabica Specialty kuchokera ku Ethiopia, Brazil, Colombia, ndi zina zotero. Otsatsa ena amagwiritsa ntchito Robusta Coffee kuchokera ku Vietnam.

2. Kutulutsa kwa ena kuli pafupi ndi 30-40%, koma kuchotsa kwathu ndi 18-20% yokha. Timangotenga zokometsera zabwino kwambiri kuchokera ku Khofi.

3. Iwo adzachita ndende kwa madzi khofi pambuyo m'zigawo. Zidzapwetekanso kukoma. Koma tilibe maganizo.

4. Nthawi yowumitsa kuzizira ya ena ndi yochepa kwambiri kuposa yathu, koma kutentha kwa kutentha ndipamwamba kuposa kwathu. Choncho tikhoza kusunga kukoma bwino.

Chifukwa chake tili ndi chidaliro kuti khofi wathu wowuma wowuma ali pafupifupi 90% ngati khofi wophikidwa kumene ku Coffee shop. Koma pakadali pano, monga tasankha bwino nyemba za Coffee, tichotseni zochepa, pogwiritsa ntchito nthawi yayitali kuti muwumitse.


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