The standard procedure of selecting beans for coffee
The standard procedure is as follows:
1. Master raw beans
two。 Hand selection of raw beans
3. Fresh baking
4. Hand selection of baked beans
5. Correct preservation and management of baked beans
6. Blending taste
7. Fresh grinding
8. Correct extraction
As the quality of raw beans is mainly affected by the varieties of coffee, the geographical environment and methods of cultivation, the refining process of raw beans, screening and grading, correct storage and transportation, and other factors, these are mainly controlled by coffee producers and raw bean traders. We can only choose to master raw bean products through experience.
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Afraid of acid but not bitter-- an analysis of the reasons for the popularity of Mantenin coffee beans
It has a strong palate, full-bodied like wine, with a hint of honey on the palate, which is replaced by intense spicy and dark chocolate flavors. This is the reputation of many masters for Manning coffee, although many friends still haven't drunk it. But Winnie Town Coffee has been analyzed according to the taste habits of Chinese people, and maybe the following is the reason why this bean is really popular. Manning Cafe
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How coffee beans are graded in coffee producing countries
The traditional coffee bean classification method is usually based on the classification standard defined by the coffee producing country, and then agreed on the international market, and traded under such tacit understanding.
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