A good cup of coffee is among those factors.

The raw bean quality of coffee, the roasting quality of coffee and the brewing quality of coffee are three main factors. So if you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after baking.

Baking quality of coffee beans:

a. Performance of roaster:

Stability, heat transfer efficiency, roaster type

b. Personnel quality:

Material properties, machine properties, understanding and mastery of coffee bean baking heat treatment characteristics (physical / chemical).

c. Preservation of roasted coffee beans:

At present, the preservation of roasted coffee beans in one-way valve bags is one of the most convenient and perfect methods. In addition to avoid air and ultraviolet rays, so that coffee beans re-oxidation. After the raw coffee beans are roasted, the gas produced in the cells is discharged outside the coffee beans, and then discharged out of the package through an one-way valve, which can make the coffee beans taste better!

So after the coffee beans are roasted, it is not immediately the best time to drink, but after 2-3 weeks, cooked in the air valve belt, the flavor will be better!

But do not leave it for more than 2 months, otherwise the flavor of the coffee will deteriorate and produce the smell of stink, and even the best coffee beans will go bad. Affect the flavor of coffee and the health of drinkers.

d. Baking degree:

The degree of roasting represents the degree of heating and coking of coffee beans. with the deeper the roasting degree, the volume of coffee beans will become larger, the appearance color will gradually blacken, and the taste of coffee will change from sour to sweet, salty and finally to bitterness; the aroma will change from flower aroma to nuclear aroma, coffee, chocolate aroma and finally coke flavor.

The roasting degree of coffee is divided into 8 common roasting degrees from the beginning of the first explosion to the end of the second explosion:

Cinnamon roast 、 Medium roast 、 High roast 、 City roast 、

Full City roast 、 Italian roast 、 French roast 、 Dark roast