With regard to the three things about coffee bars (7) does the new cheese taste the best?

In the beginning of our own bakery, a large part of the problem is on the rise. When it comes to the selection of ingredients, it is usually said that they are seasonal, local, and realizable, and this is also awesome. one of the most important elements of the new bakery-- live, what we hope to eat is the most exuberant and dynamic state of the life of the ingredients in China. "live" live, just look at the word is full of vitality, spirit.

Since it is a new train, we can't wait too long, and we will inevitably have to knock off the train separately or step by step. The price is calculated by unit, so we all use the same sign as [new] and [high].

Therefore, a small amount of production, tailor-made, customization, etc., has become a necessary requirement for [new products]. It is also a must, ah, for you to charge more money, and you should pay more for it.

We spent a lot of money on consumption and consumed [new] ingredients.

It's just that sometimes I can't help but wonder, [new] = [delicious] [delicious]?

It seems that it has something to do with our taste ability, but it can only be said that most of the time, I don't know or can't tell, so I have to start with the standard, just as we can see in this great and rich oil incident. In fact, most of the people are unable to check the quality, and what they can trust is the standards outside the products and the fact that the government is responsible. In fact, [believing] is not equal to [being believed].

It's the same with coffee. No matter how well you say it, how many reports you've made and how many reports you've made, you still have to decide in the end that you can't judge the taste, so you naturally have to trust the standard report report.

Often, when I bake coffee beans in new rice, I can't help but be infused. This is also important. Ingredients that can only be eaten during the new season should be eaten as soon as possible. Don't put them away. It's a pity that Jane's ingredients.

But as far as coffee is concerned, is it tantamount to losing it after the new season?

It seems that this is not the case. Some people buy beans for 7 days, 10 days, 15 days, 20 days, a month, or even 4-50 days. What exactly is new?.

There is a specified time for baking beans in that coffee bar, which seems to exceed the new season set by many roasters.

So [Xinyi] is not the key point.

What's the point? At the end of the new period, not this part!

I think a lot of roasters, and many people who roast coffee, are fascinated by the lively taste of new coffee from the very beginning, so they throw themselves into the field of new roasting. Many people play coffee in the same way, using flat bottoms, handcups, cans, cups, popcorn machines, soil cannons, electronic home roasters, and then slowly upgrade to a small commercial bean roaster. Some people start a coffee business in the process of playing.

What does this have to do with the main topic I'm going to talk about today?

It is a big deal, because it is through such a process that we will be able to understand what is meant by the different conditions of the new era.

If the results from using different devices are the same, then there is only one factor in using large machine appliances, but players must be well aware of one fact: the results of different devices are different, and then know: [the results of different operations of the same device are also different].

Play here, will know that the same raw bean, different people bake, taste different, the same cooked bean, different people cook different taste.

Some people make it good, others just can't. So [new] is [new], [new] does not mean [delicious].

So what's the main topic I'm going to talk about today?

Our main topic today is not [new], because we are all new baked goods!

I have always stressed the number of 180 days, which means that during this long waiting period, you will see the problem of baking yourself, and many people can't understand my intention, so I think I am doing something new.

Have you ever wondered why your own baked beans will fail after the new season? Some people's beans have already failed in the new season, and they have already lost the taste of oil in the new period. Some people's good taste is only 3 days, 5 days, 7 days, but not after that.

The following is probably a simple hint, the line is that the coffee bar develops in the new period, reaches the peak point in a very short time, and then declines rapidly. The cut-off line means that the development of coffee taste is in a state of rising and flat, and then a flat decline after reaching the peak. There will be a period of plateau in the period of flat decline, that is, the period in which the taste develops.

If the taste of a cup of coffee is to be drunk by most people, there must be a very stable period of taste development, rather than an elusive and fleeting period like the rapid ups and downs of a skyline.

Dear friends, what kind of flavor do you want to develop when you play coffee to a certain extent? Would you like to try to take a look at your ideal taste development, which will completely change your baking machine performance, baking theory, baking concept, baking technology, but it will completely change your new baking?