What do you mean by matching beans before baking and after baking? several coffee beans are better.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Basic knowledge of blending beans
There are two kinds of coffee beans, each with its own unique characteristics. Arabica coffee beans grow at high altitudes and are widely considered to be the best quality coffee beans, despite their different tastes and growing areas. Soft caramel and fruity finish. By contrast, robusta coffee beans grow at lower elevations and are usually more intense. This kind of coffee beans are usually used to make instant coffee and low-grade commercial coffee.
The simplest blend uses these two beans, either adding some complexity to the standard Robusta coffee or making a drink derived from Arabica tea go further and last longer. It is also common to mix different kinds of coffee beans together, whether to create a unique flavor or to maximize different baking techniques.
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The difference between medium roasting and Deep roasting of Manning Coffee Teaching of Manning Coffee roasting
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) the front street Indonesia gold Mantenin coffee roasting sharing 1. Deep baking in conventional baking degree: rich and mellow, bitterness, chocolate and slight sweetness, licorice, weak acidity.
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Which is the better roasting degree of Kenyan coffee beans? a brief introduction to the moderate roasting flavor of Kenyan coffee beans
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street Kenya AAasali coffee roasting introduction Kenyan coffee is mostly grown in the slopes near Mount Kenya, about 1500 ~ 2100 meters above sea level, this height is suitable for coffee beans to develop flavor, because the mountain temperature is low, the growth is slow, the aromatic components of coffee beans are fully developed
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