Decaf coffee is good or bad "Swiss water treatment method"

It is difficult to evaluate decaf, because decaf processed with real high-quality beans is not common on the market, and its roasting and brewing needs are different from those of ordinary beans, so it is easy to make mistakes, so the taste is difficult to determine. The only one who was more impressed was drinking in California in the United States a few years ago. After the author drank it, the feeling at that time was empty and boring, like baked bread and steamed fish.

The current low-cause processing technology has at least three shortcomings.

To some extent, coffee treatment affects quality more than soil. Farmers in Indonesia, Vietnam and other places lack treatment technology, and the coffee produced is vulnerable to environmental pollution. I still remember that a farmer in Colombia said that he was studying the effect of prolonged air-drying on the taste of coffee. Low-cause processing is to put these carefully regulated and air-dried coffee beans back into the water tank! What's more, it is conceivable that the jar of water (saturated liquid, green coffee extract) has been soaked in other batches of raw coffee beans from other places. There is no comment on Swiss Water's official website. It's like thawing beef, mutton and fish with the same basin of water. Meticulous taste (delicate), may become mediocre. However, there are also coffee that benefits from this process, such as the well-known "heavy flavor" Indonesian beans: after soaking in saturated liquid, the unpopular herbal flavor will be neutralized, and the coffee will become smooth to the throat.

Indonesian beans are blessed by soaking.

It takes a lot of experience to roast coffee with low-caffeine treatment. The raw beans are smoother and darker when they are soaked and then dried. Under the same firepower, it will go to "explosion" more quickly, but the sound of explosion is deeper because of the high water content of beans. The interval between "first explosion" and "second explosion" (note: about 210℃ to 220℃) is also relatively short. Therefore, those who are inexperienced or are not good at baking with the five senses will often stir-fry.