Three things about baked beans (3)

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. Of course, the production of machinery also takes up most of the time, and when the physical strength is overwhelmed, we do not have the spirit to focus on other related projects, so it is time to devote our energies to the establishment of baking theory.

Most of the people who know how to roast coffee are [boil and cook, boil and bake]. Some of them often drink outside until they have heart palpitations and vomit, and suddenly find that they can't bake. The other is the quintessence of wanting to do business, depending on what is popular now.

The ancient dog god is really the most magical invention of our time. If you have any question, you can find hundreds of thousands of answers, and then leave a message, and you will complete the task of helping the poor and helping the students. In a short period of more than 10 years, the reality of the amount of data is not the same as that of other countries.

At first, I just want to eat a few raw beans and hit a brick wall. I don't know how to eat too many beans. Now, in order to buy you raw beans, product information, cup reports, and baking methods are all completely attached, and even some people offer baking test drinks. The truth is that it is so convenient and happy.

With the development of the Internet, the acquisition of information is relatively easy, so all kinds of coffee theories are also mutually exclusive. In such a torrent of information, the most visible phenomenon is the number of experts. What is a professional expert? That is, a person who goes to other people's experience to answer questions. Among these experts, the strangest thing is that they know nothing and come up with another theory after digesting and integrating the experiences of others. Then he went to the place to grind the palindromes, and then he became a big family. What's more, they pay homage to each other everywhere, pull together the school, and love each other for a while, which is really admirable.

However, this has also caused great hardship to me, and many people come to me with the right answers. For example, why is it necessary to eliminate the powder in this action? Because the powder is too old, it will smell bad. My answer is that there will be a problem of baking and cooking, which has nothing to do with rudeness. If you bake well and cook well, then the flour will increase the content of the ingredients, and rough mixing can show the degree of richness and richness, and will not produce flavor. If your purpose of eliminating the powder is to cause sex. Then you have to remove the flour, if it is because of the smell, then you have to check that it is a problem of baking or cooking. First of all, we should make sure whether it is a problem of cooking or not. only if we are sure that it is not a problem of cooking can we check the problem of baking.

Many problems have to start with the most basic part in order to find out the truth.

What determines the taste of a cup of coffee today? "but drink"! This is also the reason why many people are willing to smash the big money to make a cup.

But there is generally a serious mistake in learning the cup: [taste bad].

That is, sweetness at the tip of the tongue, pain at the tip of the tongue, sour at the waist of the tongue, and bitterness at the base of the tongue.

Flavored oyster

This has been clearly written in Wikipedia:

The following is a paragraph on taste and taste buds in the encyclopedia:

All these tastes are produced in the whole mouth, instead of having a taste that is sensitive to different tastes in different regions of the tongue, as is usually understood. This myth is usually attributed to an erroneous translation of a German version, which was widely used in North American schools in the early 20th century. It is true that there is a poor sensitivity of different compounds in different regions, but this is not easy to detect, and whether it is completely consistent with this taste has not been confirmed. In fact, each taste bud (containing about 100 taste cells) usually corresponds to the five basic flavors caused by the compound.]

Taste feeling

Different tastes are not felt in different positions of the tongue. All taste buds can distinguish all flavors.]

Crystal Light

This is a typical example of a wrong theory based on a wrong base.