How Laos Coffee beans are roasted _ Laos Coffee Roasters visit Records _ how Laos Coffee is produced

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Every time you buy coffee. According to the high standard of home baking, I will not allow defective beans in it. Of course。 The coffee beans presented in the hands of consumers are also full of grains. The taste is sweet. The fruity aroma is obvious. Does everyone think that the coffee beans we buy must be like this?

Of course not。 The coffee beans we come into contact with are one out of a hundred or even one in ten thousand in order to achieve such high quality. What about those of poor quality! Of course, it is to stay in the producing country for consumption! Because all the good ones have been exported! The most important thing to change money is to come back-do you want to know what kind of coffee you drink locally? I'll show you--

Have the opportunity to visit the local bakery in Laos. The raw materials they use are all inferior to those we don't use. Coffee beans waiting again. The probability of picking up stones and sundries can be said to have a certain percentage of foreign bodies or defects even if you grab a handful of raw coffee beans.

The following bag of raw beans is really rich in color-notice that there are black beans in it. The worm eats the bean. Necrotic beans. A branch. A small stone.

Take a closer look. Did you see that? There's more in it. Moldy with a shell.

Take a closer look. I dare not use this bean to death.

Dang Dang. The protagonist appeared. This barrel of butter is the protagonist of coffee becoming fragrant. Dig a ladle of butter before the coffee is put into the pot. When heated, the butter is coated around the coffee beans. After cooling, this layer of oil will be absorbed into the coffee beans. It will be released when it is hot when making coffee. In this way, the coffee you drink will have a strong milky flavor. (think about the taste of butter after coffee has been kept for a while.)

We found an "international scandal" here. The white rice donated by the Red Cross to Laos was sold to a private bakery by local government officials-- what are you doing? It turns out that rice fragrance is used to cover the miscellaneous smell of coffee. I heard that the more white rice is mixed, the better it tastes.

The words of the World Outlook in Taiwan are still on the outside of the bag.

Bake it cold and grind it into powder. So it doesn't have to be too good (the bean grinder is rusty)

What surprised me most was that they used juniper (the pile in the middle). Flaky) when the wood is on fire-it's too wasteful (Laos is rich in wood, so they don't think much of the wood we think is precious!) I really want to steal some tablets for him.

When the wood catches fire here, it is dragged inside and baked under the roaster.

The raw beans are poured in through this hole. You can bake 100 kilos at a time.

Take a closer look at Doukou.

Full view of the roaster. The one on the far left is the baker. He is explaining the baking process.

ALAN introduces the local coffee culture to everyone at the door. He said the baking plant was the second largest in the area. The grade of coffee depends on how much white rice is mixed to determine the price. (unexpectedly, white rice is used like this here.)

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com