Three things about baked beans (2)
Three things about baked beans (2)
Often people force the value of raw beans, it seems that with high-grade raw beans will have a good taste. However, after spending so much money, it may be a limited number of high beans, and there are so many famous people who have memorized them, so they must have the right taste. Haoyi is always exhilarating and smug in the corners of the mouth.
Can only a few people get a batch of this kind of raw beans? That doesn't seem to be the case? I can still get all the raw bean merchants who want to set up a small group and control the raw bean merchants in their own market. Some people even want me to increase his quota so as not to be looked down upon.
What this means is that when you want to buy any kind of raw beans, you can't get them.
When we all have the same batch of raw beans, what is the difference between us?
Did you follow that name?
Have you ever heard of it?
Did you get a lot of executive licenses?
Is it a place to send a gift and get a good score and a good ranking?
Are you going to go shopping in coffee shops abroad?
Is there a good transaction with the major raw bean merchants?
Did you really pick the zero-flaw super G1?
Or is it possible to rely on the elderly for many years in the world like me?
Or do you have a premium roaster, a premium coffee maker, anything that can be used for personal equipment?
If this is the gap between me and you, then this [coffee] is too strong.
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Three things about baked beans (1)
With regard to the three things about baked beans (1) many people say that cheap beans are very cheap, which is also strange. Cheap beans are mostly sold as commercial beans. At present, under the vigorous promotion of high-quality coffee, it seems that it is dishonorable to use commercial beans. However, the production of boutique coffee baked by self-bakers.
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Three things about baked beans (3)
With regard to the three things about baked beans (3) recently, people who want to open a coffee shop seem to have a common understanding-baking their own beans. Therefore, the proportion of self-baking shops is getting higher and higher. The question of whether it is open or not is getting higher and higher. At the beginning, it took more than 10 years to figure out the process and theory of baked beans, but the age also reached the limit of physical effort. But engage in machinery.
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