Roasting of high-quality coffee beans
The roasting of coffee beans is a very technical work. The raw beans are cooked by heat and removed from moisture to make them explode. After this procedure, coffee can produce unique aroma and flavor.
Generally speaking, short cooking time, coffee beans will be light brown color, sour strong, if the color of the roast is darker, bitter increased, the color is also dark brown. Therefore, the roasting of coffee beans is divided into several different degrees: 1. The lightest roasting. 2. Light fry 3. Plain roast. 4. A slightly thicker roast than usual. 5. Medium roast 6. 7. A little bit of the same stuff. Grilled intensely. 8. The thickest and most intense grilling.
How to distinguish the good or bad coffee beans: smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell see: good coffee beans shape complete, head rich. On the contrary, the shape is incomplete: fresh coffee beans are crispy, and when cracked, there is a fragrance floating out of color: dark black coffee beans, boiled coffee with bitter color yellow coffee beans, boiled coffee with sour taste. Good coffee beans: neat shape, bright color, the use of single-fried roast. After brewing fragrant alcohol, aftereffect enough bad coffee beans: shape is not uniform, and individual incomplete incomplete, after brewing light fragrance, not enough glycol.
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General knowledge of Fine Coffee talking about the Storage of Coffee beans
The ideal way to buy and make coffee is to buy a lot of raw coffee, bake it yourself, and grind it before you prepare it. But most people like to buy roasted coffee beans, and they probably buy more than we use for several days. Water is the enemy of storing coffee. Coffee oil is water soluble. It makes coffee more flavored, while moist conditions can corrupt coffee oil.
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High-quality coffee common sense coffee bitterness comes from the processing process
In western countries, people drink a cup of coffee every morning. In order to cover up the bitterness of the coffee, they often add some milk powder and sugar. But why is coffee bitter? A seemingly simple problem has been bothering scientists for decades. Now, scientists have narrowed down their research and targeted two chemical molecules. Chemistry in the United States
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