The baking preference of cities all over the world
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Cities all over the world have their preference for frying and baking.
In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking.
As for Kansai, deep baking has been popular in the past.
New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races of people, it also sells coffee beans with different roasting levels, and the variety is also quite rich.
Vienna prefers deep baking.
Even as the name suggests, the French prefer French baking, while Italians often use Italian baking.
However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee.
Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.
When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
Generally speaking, the darker the baking, the lower the quality. Deeper baking means that most of the flavor of the coffee beans will be lost.
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Brief introduction of Organic Coffee beans and reasons for choosing Organic Coffee beans
Communication of professional baristas Please pay attention to Coffee Workshop (Wechat official account cafe_style) Organic Coffee beans Organic Coffee beans in many parts of the world, growers use pesticides to control the growth of coffee pests, and moist and foggy coffee at high elevations are often more vulnerable to pests, so growers often use insecticide treatments. Many people think that as long as synthetic killing is not used during the growth of coffee
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Coffee professional term | description of coffee flavor, taste and aroma
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) flavor [Flavor]: overall impression of aroma, acidity, and mellowness. Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and it has nothing to do with the pH value. It means to promote the coffee to play.
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