Boutique coffee is an important factor in learning a good cup of coffee

Roasting, grinding and brewing are the "three steps of coffee". The key to these three steps is "freshness". It can be said that "freshness" is the most fundamental factor affecting the taste of coffee. In order to grind buckwheat flour to release high-quality memories, the same is true of coffee, when grinding high-freshness coffee, it will be filled with the fragrant smell of coffee. On the contrary, the fragrance of the stale coffee powder has been lost, and sometimes it smells sour because of the oil it contains. Once the cartridge becomes powdered, it will oxidize rapidly due to the widening of the contact surface with the air. Therefore, how to maintain freshness, can also be said to be how to inhibit oxidation. Coffee from beans to powder after the shelf life of about an hour or so, after this shelf life is not coffee can not be used, but refers to the coffee after several stale. Of course, except for the slight difference in taste, everything else is normal. I have seen many cafes grind a lot of coffee powder at one time and put it in the dispensing room of the bean grinder for convenience, which is a very wrong operation for those who ask for quality. Obviously, there are conditions. Why not ask for quality? Anyway, what I ask of myself is to make a cup of ground powder and try to make better coffee.