Boutique Coffee Baking of Fine Coffee beans
The more common distinguishing methods are cinnamon baking (CinnamonRoast), metropolitan baking (CityRoast), universal baking (Full-CityRoast), Viennese baking (ViennaRoast), Italian baking (ItalianRoast) and French baking (FrenchRoast).
The selection of raw beans, mastering the characteristics and structure of the roaster, and patiently repeating tests are the only way for a successful baker. The change of air and humidity in the working environment, the appropriate time for raw materials to enter the pot, the precise control of the heating procedure and time, how to adjust the exhaust gas valve, the cooling system and program, and even calculate the moving rate of each coffee bean in the boiler, have fully given coffee active vitality.
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Fine Coffee Science explains the Preservation of Coffee
There is a knack for distinguishing the freshness of coffee beans: fresh coffee beans smell fragrant, otherwise they are tasteless or have a bad smell. Look at it: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete. Hand pressure: fresh coffee beans are fresh and crisp, and the fragrance comes out when they crack. Color: dark black coffee beans, the brewed coffee has a bitter taste; yellow coffee beans
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Common sense of Coffee Preservation of roasted coffee beans
Beans that have not yet been roasted or fried are as heavy as possible. once the coffee beans are roasted, they will slowly lose their fragrance, and the fragrance will be gone after two weeks. So buy a small amount at a time, or a small amount of ground coffee. If you mail-order coffee from a coffee bean store, you'd better buy unground beans. Choose the right package or container and store it in the right space, that's what it is, but the new
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