Advice on the basic knowledge of Coffee for Junior Bean roasters
For suggestions for primary bean bakers, you can refer to the following three points:
(1) first of all, bean bakers still have to think of three prerequisites: what is the purpose of DIY baking beans? how to cook the baked beans? what taste do you want to drink?
(2) according to the bean baking equipment on hand, think of ways to achieve the above 3 prerequisites
(3) choose raw beans and start baking!
Then there is testing beans, cooking and correcting baking skills; the quickest way to correct baking skills is to try it with experienced peers and suggest that it is also a way to take in more baking information for self-study.
Usually, for beginners, the greatest expectation is to bake fragrant and delicious coffee; over time, they will want to roast coffee with a certain degree of roasting or a specific flavor, which requires skilled skills, understanding of beans, and familiarity with baking equipment, that is, it can be considered to be advanced.
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20 kinds of coffee beans roasting effect
The maximum baking quantity of Polo is 150g, and it is recommended to pack 60% 80% baking quantity here. This also applies to domestic roasters and professional roasters, because the size and density of raw beans vary from place to place, such as baking 150g of yejia sherry. Next, let's talk about baking. Brother Bird's suggestion is not to think about playing with curves. After all, the positioning of the home machine is simple and easy to use and meets the needs of new baking.
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General knowledge of Fine Coffee the baking quality of coffee beans
A good cup of coffee mainly depends on three factors: the raw bean quality of coffee, the roasting quality of coffee, and the brewing quality of coffee. So if you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after baking. Coffee beans
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