A good coffee is something like a good wine. It is also pleasant to drink in moderation, and often an understanding of what is bad, but what comes well is not at once and always subjective. Like many residents of the post-Soviet space, we started with quickly instant coffee. Now we practically do not use it (exceptions are, but very rare). Even if there is no possibility to make coffee or make it in a coffee machine, simply brew pre-ground grains in a cup. Sugar is almost never added, even in very strong coffee. In this case, instant coffee also has the right to exist, but seriously comparing it with ordinary whole grains is pointless (you can only choose the best option available, but it will not replace the whole grain). Now actually about the coffee Rainforest Blend. Many buyers remember coffee Just a Bean, which at one time was very popular. Rainforest Blend significantly exceeds Just a Bean in all respects. In the composition of 100% Arabica (in the store there are no mixtures with robust at the moment). The aroma of grains is fascinating, bright, intense and is preserved after brewing. The taste is rich, soft, nutty with a little sweetness and light piquancy. The aftertaste is long, pleasant. Acids are not perfect. The fortress is moderate (those who are accustomed to mixtures with robusta will have to increase the dose and the consumption of coffee will increase). Photos of the fried grains from the pack are in our blog on the tag Coffee or Popular goods. This is one of the best options in the store. Estimate of A +. REFERENCE. What tastes can be characteristic of a good coffee: Wine (flavor-aromatic sensation, reminiscent of the taste and aroma of good red wine, is inherent in highly fermented grains), Caramel (taste sensation that strongly resembles the taste of burnt sugar), Nut (taste sensation resembling burnt nuts ), Spicy (taste sensation, reminiscent of the taste of spices), Pleasant (coffee with a full and delicate taste, in which there is no astringency), Sweet (taste sensation completely devoid of astringency), Fruity (taste sensation, recall yuschee taste and aroma of citrus fruits and berries), Refined (pleasant mouthfeel and tender) and chocolate (mouthfeel, resembling the taste of bitter chocolate and vanilla). In addition to the above options, coffee can also be Soft (taste sensation, devoid of any sharpness) or Hard (taste sensation resembling burning), depending on the varieties and the way of preparation. If the feedback was helpful, please click YES. We invite to our page - more than 850 quality reviews in one place!
