Teach the coffee experience from the Japanese coffee roaster "Taguchi Guard"

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

In order to make the coffee "ready", I went to Tokyo four times around the first half of 2013 to learn from Japanese coffee roaster Masters Taguchi.

Taguchi, 76, with nearly 50 years of coffee opening and roasting experience, is the current chairman of the Japan boutique Coffee Association.

Despite the high voice of his age, Taguchi insisted on teaching in person throughout the course from introduction to advanced courses.

However, coffee roasting takes up only half of each three-day course, and the other half of the course, Master Taguchi, is like a national treasure in the world, passing on his lifelong business wisdom and consistent staff philosophy to the students in the way of event narration.

In the early days of home baking, Taguchi always used Fuji Royal machines to bake coffee beans.

Although Fuji Royal is already a gifted bean roaster at that time, it is still not easy for ordinary bean roasters to control, and it takes quite a long time and constant trial and practice before it is possible to make delicious coffee.

In order to solve this problem, the master applied his experience of baking beans for nearly 30 years and worked with Daiwa Iron Industry Institute of Japan for a long time. Finally, in 2002, he designed and developed a [Meister] bean roaster with a perfect baking temperature curve and easy operation.

Meister, because the design combines Taguchi's valuable experience in baking beans, as long as beginners take some time to familiarize themselves with the machine operation process, other energies can focus on accurately judging the "end baking time". Bean bakers are more likely to bake delicious coffee than in the past.

"self-baking Bean course" and "Meister" have enabled the master to successfully assist a considerable number of Japanese bakeries to set up and open their businesses, and step by step to implement his mission of "spreading good coffee".

Baking degree selection

In the Taguchi coffee roasting course, before each practice, students must be asked to "select beans" and "set baking goals".

The master will recommend the best roasting degree of the beans according to the flavor and attributes of the raw coffee beans selected by the students.

Of course, if you insist on baking Kenyan beans that are suitable for medium and deep baking, the master will also hold the attitude of teachers and students to experiment together and let you try!