Several problems in roasting of high-quality coffee beans
You like to read technical content, if you serialize "99 questions and troubleshooting of novice coffee roasters", "20 unknown coffee roasting skills" or "professional coffee roasting 24 hours to get started (first, middle, second article)" the viewing rate should be doubled! But here, I still want to present something that has been in my head for some time.
The article is mainly aimed at the boutique coffee industry (especially the boutique coffee roasters who want to be better and better), as well as those who want to develop in the coffee field. If you haven't reached a certain stage, you may not understand or you may not understand. If what is written here can give some inspiration or inspiration to a reader, even if only one or two out of a hundred readers have not written in vain.
Suppose you are now a boutique coffee bean roaster, please try to answer the following questions. You don't need to tell me the answer, just ask and answer yourself, and you don't need to tell anyone the answer, you just need to know it yourself.
What is your goal in roasting coffee?
What's the difference between the delicacy you can offer and the delicacy of others?
What do you know about boutique coffee manor beans?
What is your favorite smell? What do you want to express by baking coffee?
How is the coffee beans or coffee drinks you roast and sell different from those offered by others?
Is there anything unique about the coffee bean drinks you bake and sell?
If you don't sell rare beans or make titles, will you lose your attention?
Are you moving in the direction of your baking goal? Where are we? How far is it from the target?
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Boutique coffee beans sun-dried boutique coffee Harald
In addition to Brazilian coffee processed by tanning, Harald also uses tanning to process coffee. Unlike Brazilian coffee, Harald can give you a refreshing feeling. It has a very sharp fermented smell, similar to the aroma of wine, and has the texture of red wine. It is a very rare fine coffee processed by sun. Harald is a member of the Oromia region of Ethiopia
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Relationship between roasting degree and taste of high-quality coffee beans
Coffee always gives people a black and bitter stereotype, but in fact, it is like a fruit, sour and sweet. The diversity and variation of the flavor of the lightly roasted manor-grade boutique coffee is no less than that of red wine. You can feel rich fruit, flower and sweet aromas in a good cup of coffee noodles. I will definitely like this gradually after I try it.
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