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"Fish Eye Coffee"

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Coffee for most people's impression is black coffee powder and a cup of black bitter water. But what exactly does coffee look like? Coffee, which many people tend to overlook, is also a fruit, similar to cherries. But the coffee fruit pulp does not taste good, so people peel the coffee fruit to remove the pulp and take its seeds to the high temperature moderate baking. So as long as coffee beans and fresh fruit to do association, coffee beans should have the performance of fruit acids and fruit smooth gelatinous feeling and natural aroma level changes. Even coffee with a little bit of acid, will make this cup of coffee to drink more feel "sweet", drink more "layered feeling"! Many people ask: Why does coffee taste sour? If you've ever been to an orchard, look at all the fruits growing on trees, lemons, oranges, plums…etc. Which one isn't sour and sweet? So coffee beans are fruit fruits, with fruit acid is normal. And one thing I can't imagine is that coffee actually contains water-soluble fiber. Water-soluble fiber is important for the body to reduce the absorption of bad cholesterol and fat. Water-soluble fiber is richer in coffee than fruit juice.

The depth of roasting degree also affects the "bitterness" and "acid" of coffee. The deeper the roasting, the lower the acidity, and the bitterness increases accordingly. However, with the deepening of roasting, the original characteristics of coffee beans will be destroyed due to the increase of carbonization and gradually decrease. Therefore, as long as you like the taste, you can choose the best roasting balance point.

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Coffee flavor is really too much, we just said a good cup of coffee should have a pleasant fruit acid. However, I recently found a very strange phenomenon in the domestic fine coffee circle, that is, the emphasis on light roast and coffee acid, and the desire to define deep roast as a synonym for outdated, bitter and bad coffee. What's more, some people want to use light roasting as a prerequisite for fine coffee, which is actually going astray.

Why do deep roast coffee beans have a bad impression in people's impression? I analyzed the following points: First, the best drinking period of deep roast coffee beans is much shorter than that of medium roast and light roast, and it must be eliminated within a month; Second, for so many years, most people have not been exposed to freshly roasted good deep roast coffee beans; Third, the vast majority of cheap coffee beans, because the quality of the raw beans themselves is very poor, in order to cover up the strange miscellaneous flavor, can only be deeply baked to black, of course, this time only bitter.

If you go to California, you have a chance to try coffee from a coffee brand called Peet's Coffee, which is a heavy roast pie. They believe that coffee needs to be roasted heavily, and many flavors can be brought out, so his coffee is strong and mellow, belongs to heavy taste, and is easy to be addicted to drinking too much. It gave me a whole new perspective on heavy, dark roast coffee, heavy, rich, and actually naturally sweet. Over the years, when we roast coffee beans ourselves, we have a deep experience of deep roasting, that is, the difficulty is extremely high, the perfect roasting degree and turning into bitter charcoal may be the difference of a few seconds before and after the pot, success or failure.

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Fish Eye Coffee has been established for more than 5 years and has roasted so many coffee beans. In fact, for more than five years, there has not been a deep-roasted coffee bean. It is not that I don't like good deep-roasted coffee beans, but more because of my awe of deep-roasted coffee. In fact, I have been trying for several years. This winter, I may have found the feeling I want for deep baking.

As autumn passed and winter crossed the threshold, I became more and more eager to find some coffee with a deep flavor spectrum. In cold days, whether it is made black coffee or appropriate to add some milk or sugar will make people feel warm and warm. Therefore, with the high level and high hardness of the [Costa Rica-Tara Pearl] producing area, the coffee beans can withstand the deep roasting of high temperature and flame, which is just the ideal choice for us. The coffee is balanced and mild, with intense toffee, walnut and chocolate aromas, while retaining a hint of fruit acidity.