Many coffee lovers talk about the favorite coffee, always reflect their own every time after drinking coffee, have trouble of bad tone. Is that really that coffee would cause bad breath? one way valve tells you that most of the bad breath is because the inhalation of liquid or food smell more intense, the stronger the role of breathing, which also explains why eating onions or garlic will make you mouth odor.
Therefore, the type of coffee, is the direct cause of the severity of the tone. If you often drink espresso, then you will feel this kind of coffee to bring you a strong coffee tone. Another reason is coffee is rich in caffeine, can cause dry mouth, so that the mouth of the lack of saliva, and then for the bacteria and fungi to provide a favorable breeding conditions, and finally make your breath unpleasant.
Some people like to put cream, cowhide or artificial creamer in black coffee, which will cause the bacteria in the mouth to grow excessively. If you like coffee, but do not want to have a bad tone, you can choose light coffee. If you like to drink espresso, in order to no bad breath, it is best after each drink, wash your teeth mouth is better.
Drink coffee, bring a heavy tone is not terrible, terrible is lazy, do not brush your teeth and mouthwash. In order not to have a bad breath, no matter what drink, it is best to choose the subtle, so there will be no bad breath.
Tag: one way valve
Originally published 25 Sep 2017, updated 25 Sep 2017.
When you or your customer have high requirement on the coffee kit, please also remember to have your coffee bean packed with a coffee valve without filter.
Brewing methods have different requirements on the powder thickness, exhaust valves without filter is suitable for whole-bean product that can be grinded at home.
Brewing method and the storage condition are both affecting coffee taste, and the exhaust valve with filter installed on package is suitable for powdery product.
We recommend you keep coffee beans in containers with one-way degassing valve, it helps to prevent quality change and to extend shelf life during ‘resting’.