The Myth of Fine Coffee (4)
There are four elements of fine coffee: coffee growers, coffee bakers, coffee brewers, and coffee drinkers.
One of the most relevant is the person who bakes coffee.
Taiwan is a coffee producer, at least so far. Since the success of coffee speculation in Gukeng, Taiwan Coffee has suddenly grown coffee everywhere, just like all the waves in Taiwan. No matter the land conditions, regardless of the weather conditions, regardless of the origin of the variety, regardless of planting technology, regardless of the future industry, no matter-- anyway, you can grow coffee if you have land! The father of a friend of mine said that if you don't grow farmers, you will talk about you. We also often get Taiwan coffee with Biya and Yamaga.
However, the truth found in the mouths of many kinds of coffee plants is the tasty Taiwanese coffee, which has been grown for many years and ends up in a sad fold.
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The Myth of Fine Coffee (3)
I spent a lot of time writing words that seemed to be on other people's stations for only one purpose-coffee is not just what you think it is.] Most of the time we indulge in narcissistic delight, such as the word "boutique coffee" on the signboard. When we open the shop every day, we will involuntarily shudder that I use the best beans.
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The Myth of Fine Coffee (5)
The myth of boutique coffee (5) Why do I always insist on roasting and even think that roasting is more important than raw beans? Some people don't have good raw beans. No matter how good the baking is! But without good baking, you can't find good raw beans. Or there is no need for good raw beans at all! Because the baking technology is so good, you can't tell what it is! Since I can't tell the need for so many raw beans.
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