Baking machine debut
Originally did not intend to take out the first work, on the one hand did not use any good beans, using Brazilian beans with base beans, on the other hand, the purpose of the first baking is to test the machine, so there is no expectation. But many enthusiastic classmates and friends have sent messages, even phone calls, and left messages on the forum, asking me to share the products, so I have today's content.
Baked two pots, 500g and 300g respectively, 500g and 300g, 500g, 300g, 300g, 500g, 300g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g, 300g, 500g and 300g respectively.
The one on the left is deep baked 300g and the one on the right is light baked.
Today is the 24th hour after baking. I tried to do it with an Italian machine yesterday. I feel that the beans are very unstable and gurgle out. I feel much better today. I don't have any special flavor, as the bean merchant said. I don't expect anything either!
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Coffee roasting
Recently, I have been studying the books on coffee roasting, but helplessly, each company has its own way of saying, and each factory machine has its own character. Maybe this is one of the reasons why roasting has no contact with each other. Today I baked about 3 kilograms of beans, including Robusta, Yunnan beans and Madriz alpine beans for trial use. Divide from left to right
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A trip to Shanghai-- Western suburbs, country Coffee
One of the main purposes of my visit to Shanghai is to see the cafes in Shanghai, and the rural cafe on the outskirts of the city is a cafe I have heard about for a long time. I have also seen some pictures of it in the coffee salon. In my impression, this country cafe should be a good cafe, with fresh self-baked beans, simple and elegant decoration style and attaching importance to the quality of coffee.
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