Three things about baked beans (1)

Three things about baked beans (1)

Many people say that cheap peas are very cheap, but this is also strange. Cheap beans are mostly classified as commercial beans. At present, under the vigorous promotion of the high-quality coffee, it seems that the use of commercial beans is not very honorable.

However, the products produced by the self-bakers of the boutique coffee they buy at present do not seem to be so satisfactory. They are often covered with mines, which makes people suspect that the value of beans is high.

Of course, high-end high-quality beans naturally have their own value and reasons. Not everyone will bake them at a high level. It can only be said that there are still a small number of people who have the ability to bake high-quality beans. It is out of proportion to the popularity of fine coffee on noodles.

The biggest reason for this is due to the decline of baking skills, which comes from the uncertainty of raw bean products. The quality of raw beans is not stable, which means that the quality of a single lifetime bean is not stable. It means that the amount of baked beans in a single producing area is insufficient, and before grasping the characteristics of the soil conditions in the producing areas, they are even more likely to buy raw beans in another production area. There are only a few kinds of food that can be supplied regularly. The quantity of baked beans in a single region is not enough to establish stable baked goods, which leads to the instability of baked goods. In other words, the continuous increase in the number of beans is the root cause of constant quality. If the baking product is to be stable, there must be a large number of baking experience as the base.

What is the taste of raw beans in a single production area? It is not easy to know by baking. It must be used for a long time for 5-10 years, and only by baking to the full amount of each season can you slowly feel it. And how much does it take to be sufficient? According to my experience, there must be at least one bag per month, a quantity of more than 100 yuan, and a long-term experience of 12 months a year, 5 years and 60 months in order to grasp the characteristics of the production area one by one.

Why does it take so long? Because the beans are not the same every year, the preservation conditions are different, and the baking methods are constantly improving. The cooking technique is constantly improving and the taste ability is constantly improving. It is impossible to have a stable taste in the continuous progress, and we have to wait until one day we can integrate it and suddenly have a sense of understanding.

During this period of time, it will take at least 10 years. Why? A long-term coffee wave can lead to a clue or two. The fluctuation of raw beans is about once a year in 10-15 years. Apart from artificial hype and demand for supply, it is closely related to the production situation. The quantity is high, while the quantity increases is low. The increment of the quantity is not only affected by the quality, but also related to the output. The fruit of the harvest is really sweet, on the contrary, most of the food is ignored when the harvest is poor.

Let me cite two examples. Yejia Xuefei G2 has the brand name of perfume coffee. In 2003, the taste of perfume coffee began to disappear, and it gradually regained its basic flavor after 2010, but the word "perfume" is still very awkward. What has happened to Yisobi in the past ten years? Changes in the domestic market, drought, famine, raw bean products and the marketing system -.

Another example is geisha, which should be noticed by anyone who has participated in the discussion. The taste of taste is declining year by year.

The taste is not always the same, the taste is not always the same, it is always changed.

When will you join your own baked goods? Has your baked bean experience experienced such a stir?