The Alchemy of the Coffee Magician
In addition to the inherent quality and flavor of raw beans, the taste of coffee mainly depends on roasting. The correct roasting technique is like the ancient alchemist "turning stone into gold", giving coffee extraordinary life. In other words, the taste of coffee is mainly determined at the stage of baking, and the taste depends on the quality of baking skills.
Only to master the flavor of raw beans from different areas, through different degrees of roasting, so that coffee beans give play to the greatest characteristics, showing the best taste.
Therefore, roasting is the "focus" of coffee processing, and raw beans become "black gold" in modern "alchemy".
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Although mellow wine and coffee are two completely different drinks, they have an unexpected effect when mixed together.
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Baking degree Daquan
Previously discussed that the taste of coffee mainly depends on roasting, generally shallow roasting will have a brighter sour taste, deeper roasting will have a stronger bitter taste, this is the basic rule. The depth of baking mainly depends on the characteristics of raw beans, personal preferences and other factors, the most important is the balance between bitter taste and sour taste.
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