Introduction to coffee roasting: SCAA coffee roasting color card explanation
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
SCAA coffee roasting color card
SCAA number: 25
Baking name: Itatian Roast Italian Bake
Time to drop the beans: before the oil seeps out a little bit
SCAA number: 35
Baking name: French Roast French Bake
Time to drop the beans: the peak period of the second burst
SCAA number: 45
Baking name: Full City Roast all-city baking
Time to drop beans: before the second burst reaches its peak
SCAA number: 55
Baking name: City Roast City Bake
Time to drop beans: when some coffee beans burst for the second time
SCAA number: 65
Bake name: High Roast Deep Bake
Time of dropping beans: there is no bursting between the first burst and the second burst.
SCAA number: 75
Bake name: Medium Roast medium Bake
Time to drop beans: when the first burst is over
SCAA number: 85
Baking name: Cinnamon Roast cinnamon baking
Time to drop beans: before and after the first burst
SCAA number: 95
Baking name: Light Roast shallow Bake
Time to drop beans: when the first burst peak is coming to an end
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Do you need to raise coffee beans after roasting? How to raise beans?
Communication of professional baristas Please follow the coffee workshop (official Wechat account cafe_style) when I first heard the idea of growing beans many years ago, I felt very confused! Don't we all emphasize that it is better to be fresh? later, when we open a shop, we often have to test the taste of coffee. Only after we have more samples and experience values, we find that it really takes time to wait for the good flavor of coffee. Freshly roasted coffee beans
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Introduction to coffee roasting: suggestions on storage methods of raw beans and bean roasters
Exchange of professional baristas Please pay attention to the issues related to the storage mode of raw beans and the roaster in the coffee workshop (Wechat official account cafe_style). It was all planned in the essay, but at my slow pace, I'm afraid you'll already be impatient when the manuscript comes out, so a brief answer in advance may solve some of your current problems. Let's start with the storage of raw beans.
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