Espresso's coffee doesn't have to be deep-roasted.

No matter how good the performance of the coffee machine, how high the extraction skills, if the coffee beans are of poor quality or have not been roasted, it is best for brewing good espresso, which is why I am so particular about beans. In addition, through the acquisition of roasting knowledge, you can deepen your understanding of Espresso. Roasting is indeed both profound and interesting. Since my father's shop has beans roasting, plus after becoming a (delicious coffee research association) meeting, I also learned a lot of skills, so I know the correct information on roasting, definitely more than extraction technology. In addition, I heard from Mr. Matsumoto about a Swiss man named Ferrari and coffee beans, which made me change my concept of roasting greatly.

The beans here, although baked, are full of flavor, so they can be brewed into a delicious Espresso when they first opened, although I didn't understand it correctly. But now I can finally understand it completely. Japan's own roaster, most of the heat is not enough, in order to make the beans can be really heated, and increase the air pressure, longer roasting time, so deepen the degree of roasting, however, such as Ferrari roaster, because of the use of sufficient heat roaster roasting, even if the time is not long, coffee beans can be heated to maturity. So, as long as the light baked can be, this is the professor Matsumoto gave me one. The roaster I use is made in Japan. Although I have improved it twice since the original machine, I am still not satisfied with it. Therefore, as soon as the time is ripe, I plan to change to a better foreign machine. The raw beans are explored by (Delicious Coffee Research Association), and the knowledge of roasting is taught by Mr. Matsumoto one by one. Roasting is my biggest goal in the future.