French vacuum coffee powder

Donissi France, a deep breath and a romantic beginning for your sense of smell!

It makes love to your nose like classic French music with notes of flowers, milk chocolate, caramel, and nuts. Like a short but memorable waltz, it will make your evening fun. Close your eyes and taste, witness this silent but emotional film. France is waiting for you.

A metal filter is used in the French coffee extraction process, and most of the oil in the coffee powder enters the drink and brings you a richer taste compared to other coffee-based drinks. France Donissi coffee powder is obtained by grinding Arabica coffee beans grown in Brazil, and its taste is a combination of milk chocolate, caramel, and nuts. The amount of aroma that fills the environment when brewing and serving France is high and the amount of caffeine is moderate.

The simplicity of French brewing has made this drink a suitable and convenient option. All you have to do is pour the French powder into the French press, add water close to the boiling point, and press the French press bar all the way. After five minutes, your French coffee is ready to drink. In this simple way, you can extract the maximum amount of flavor from your coffee powder. So if you enjoy drinking coffee with a rich taste, choose France.

The size of the coffee powder particles has a direct effect on the brewing result. The size of the coffee powder you put in the French press should be relatively coarse. After pouring coffee powder the size of an espresso grinder, avoid it. Donisi French coffee powder is ground enough to give the best results in French press machines and demi coffee extraction machines. Immediately after grinding, these seeds are placed in a four-layer aluminum vacuum packaging so that when they reach you, they are fresh, flavorful, and high quality. You will notice this the moment you open the vacuum pack. To maintain the quality and flavor of the coffee until the last cup, after opening the vacuum, transfer the contents to a suitable container so that the coffee powder does not lose its properties in the vicinity of light and oxygen.