A brief introduction to the coffee roasting process in the cafe
Step 1: hand-select (handpicking)
Even high-quality high-quality beans, but also adhere to excellence, "one in a thousand", do not let the coffee mixed with half a defective bean.
(the picture shows even and plump Kenyan gethumbwiniAA coffee beans.)
Step 2: bake (roasting)
The baking time of each pot of beans is about 10 to 15 minutes, but these 15 minutes can be described as "every minute counts." the subtle taste of coffee depends on the calories in those seconds.
Step 3: Cup Review (cupping)
Only when we can correctly evaluate the taste of coffee can we bake good beans.
By the same token, professional cup evaluation techniques are needed to verify whether the baking is successful and how well the beans' personality is played.
Step 4: match (blending)
The comprehensive coffee (blend coffee) in the Mingjia single coffee is made by combining the characteristics of several kinds of beans according to the results of the cup evaluation, so that it can combine the advantages of all kinds of beans and create a unique Mingjia comprehensive coffee with rich, balanced and distinctive taste.
Similarly, the strong and rich flavor of espresso also requires a combination of several beans.
From crop to cup-- a raw bean to a cup of coffee is actually the result of the experience of fire and the baptism of water.
Step 5: a perfect cup of coffee.
Mingjia pays attention to quality and insists on the perfection of every cup of coffee. All the coffee given to the guests are beans that we are satisfied with first after many cup reviews, and if we are not satisfied, we will never make them to the guests, while the beans with excellent performance from our cups will be recommended to the guests as our "coffee today"-good coffee, everyone to share!
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Boutique coffee specialty coffee (2) Coffee bean varieties
With regard to the cultivation of crops, seed selection is a very important factor. Every year, agronomists are studying higher quality and higher yield varieties of wheat, soybeans, and corn, as well as how to make apples more delicious, beautiful and resistant to diseases and insect pests. In fact, the same is true of coffee. The quality and taste of coffee are determined by the quality of the varieties. Coffee trees are generally divided into three categories in the industry: Arabica species
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Specialty coffee Fine Coffee (3) factors determining Coffee Taste
It was said before that among the factors that affect the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, and production accounts for 10%. This is a general analysis, so throughout the life process of coffee beans, the factors that from crop to cup affects the taste of a cup of coffee can be infinitely refined. The first is the variety. Sow melon, reap beans, no matter whether it is to plant melons or beans, seed selection is the most important, of course I
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