Common sense of Coffee what is roasted Coffee
General coffee roasting, for commercial reasons, uses hot gas as the main means of heating. some coffee companies that claim to add charcoal roast tend to produce oil because they are heated for a long time, and the aroma of the coffee will not protrude. Bingyue according to the baking method of boutique coffee, thinking of the customer, using off-fire roasting combined with secondary positioning method, coupled with the real imported coffee, so the coffee from the beginning of grinding, the aroma continues until the coffee is finished, there will be no bitter taste, and it will not leave the oil for a long time. This is the characteristic of straight-fire roasted coffee. In general, coffee will feel that the taste is not enough and thick enough, because although the baking temperature has arrived, the reaction of caramelization is not complete, so the taste is not enough. if you completely use the positioning burning of direct fire baking, it will take a long time, so the aroma of coffee decreases, the astringency increases, but it doesn't taste good.
Now some coffee on the market has the phenomenon of adding flavor, it has no taste, light has aroma, and it has a very hemp mouth after cooling. The roasted coffee tastes from the aroma of high temperature to the delicious of medium temperature to the non-acidity of low temperature at last. It is a rare gourmet coffee on the market. In addition to beans, it is mainly the technology of baking.
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Common sense of Fine Coffee Analysis of coffee spoilage
First, the reasons for the bitter boiling of coffee 1, the heat is too high, the cooking time is too long, the coffee is ground too fine, the sugar is not good, it is damp, the coffee is ground too much, the water is too little, the bean grinder is not clean, the beans containing deep roasting are seeped inside, the boiled beans are too sour, the beans are ground too fine, the cooking process is stirred too much, the quality of cream is poor, coffee is not clean.
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The technique of making coffee uses mocha pots to make cappuccinos.
Pour hot water into the lower container of the mocha pot, the water level is below the pressure hole, put into the filter rack, scoop into the mixing powder to the flat mouth, no need to press. Screw on the upper part of the container and be careful not to burn it. Heat it over the alcohol lamp, and when the water boils through the coffee powder, the coffee liquid will slowly overflow from the catheter in the upper half of the container, waiting for the sound of po-po- air in the pot, or open the lid to observe the catheter.
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