Coffee beans, coffee roasting degree.

Coffee beans, coffee roasting degree.

Phellodendron mandshurica (Thunb.)

Natural gas is baked directly.

The second balloon opens, medium fire. The size of the fire without changing the distance.

The silver skin began to fall off in more than seven minutes. Steaming is just easier to lose silver skin.

The silver skin has been falling off for 15 minutes.

My hand is about to break. I am a girl.

In the middle of the attempt to turn the net over, damn it, drop a stove of beans, worried me to death. Hold the net on the fire and pick up some beans.

Later, I also sprinkled a few-md, beans are not money?!

NND,17 minutes can't wait to get on top of the fire.

Then it started to explode, and obviously, I was worried that shaking the stainless steel hand net would not be heard.

The explosion lasted about 3 minutes, crackling.

I glided for a while.

Drop the beans, pour them into a stainless steel basin and cool them with a cold air.

NND, blowing can also blow off a few beans, maybe the hair dryer is too windy.

This is a straight shot of stainless steel basin in the sun. The lights are not turned on or off.

I prefer not to bake so deeply, so I decided to put the beans after the explosion.

But knowing that Gemma is still more suitable for medium and deep baking, some beans are really shallow and singled out.

Leave it in an one-way valve bag for two days.

Baked about 70g of beans, from picking defective beans to turning over failure, wasted 10g. Annoying.

Then it was a mess, my mother's battlefield, her stove! Clean up the scene quickly so that she won't find out.

The hand net is over, serious muscle weakness!

Look at the tone of my post and know that I am tired and angry.

Plan to improve the hand network, mainly not to drop beans, you can turn over.

NND, this is the first time. I only looked at the time with my cell phone. I didn't have a thermometer. It all depended on feeling.

Phellodendron mandshurica (Thunb.)

There are 18 kinds of smell: Bulbul, ash, coke, chemicals, chocolate, caramel, roasted sweet potato, soil, flowers, water, grass and vegetables, almonds, sour rot, rubber, spicy, tobacco, wine, wood.

The most basic flavors are sour, bitter and sweet. Sour taste is a fundamental flavor of coffee, which is caused by organic acid, Taiwan citric acid, malic acid and so on.

The second is the bitterness in the coffee taste of caffeine, quinine and today's alkaloids, which is another fundamental taste of coffee, and good coffee has a certain level of bitterness. The sugar and sugar in coffee make the coffee taste different, and it is also an aspect to describe the flavor of coffee.

The third aspect of commenting on coffee is its taste. First of all, there is a strong feeling, after drinking coffee, some are very strong, the whole mouth has a sense of fullness, and the watch will disappear for a long time, this is a kind of excellent coffee. Some coffee tastes like a cup of boiled water, light, without any feeling, missing the strong fragrance of the coffee. Another taste of coffee is astringency, which is a particularly dry aftertaste that makes the imported cavity feel dry. Coffee machine: http://www.kafeiji001.com/ is generally not liked by people.

Filter method: insert coffee powder into a filter bag or filter paper, slowly inject fresh boiled water until the coffee is drenched, then pour all the water into the pot for two to three times, and then drink it.

ESPRESSO method: it needs to be made with the help of Italian coffee machine. The Italian coffee maker has enough pressure to force hot water through the very fine and squeezed coffee powder, absorbing the strongest mouth and stomach of the coffee, and then dripping into the cup below.