Three things about Coffee bars (6)

Yesterday, I found a way to solve the doubts in my mind. What doubts? Why do many people pay attention to certain flavors but do not see them? this flavor is unique to some roasters, and its main flavor is the smell of fishy oil consumption. If these roasters are often used for more than 3 months, the smell will appear as long as it is used for more than 3 months. As the life of use is prolonged, the flavor will become stronger and stronger, according to the old man. Almost all of them have this smell, but most of them use the same type of machine. I wonder-are you sure you can't drink this taste?

Yesterday, I realized my point from my family: he bought coffee to enjoy extra points, added all kinds of roasting schedules, learned cups, and wanted to take a test, but he couldn't understand the taste. Later, he fell in love with a famous old man, and the old man's answer to this question was: "because this taste exists, it is excluded as an inherent taste." that is, there is no need to describe the idea that cares about that taste, because it already exists.

There are some bad flavors that can't be drunk, not because people who use the same machine can't rule out the smell and ignore it because they have to decide that it is inherent.

Something that should not be affected by the taste of coffee is regarded as a natural existence-- in that case, how can you learn how to roast coffee?