Boutique Coffee learn the standard of quality coffee
1. High-quality raw beans without defective beans (raw beans with few defective beans such as fermented beans and moldy beans, but not high-priced beans)
two。 Freshly roasted coffee (coffee is best served within two weeks after roasting, preserved as beans and ground before brewing)
3. Freshly ground coffee
4. Freshly brewed coffee
The summary is as follows: the so-called good coffee quality coffee can be defined as "high-quality raw beans remove defective beans, roast properly and extract correctly when fresh". Good coffee is not necessarily good coffee, but bad coffee must be bad coffee.
In the definition of high-quality coffee, it is not difficult to see that the first flawless bean is the top priority of the whole link. What is defective bean?
- Prev
Moderate roasting technology gives coffee beans life.
The Americans like shallow baking, while the British love deep baking. In the baking world, there is no unimpeded passport. Through the burning of the fire, release the aroma of coffee, sprinkle the personality of each fruit-- sour, sweet, bitter, incisively and vividly, from the tasteless raw beans to the mellow aftertaste in the cup-- baking, it is the long journey of every coffee bean.
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Which coffee common sense belongs to the defective beans that affect the flavor of high-quality coffee?
Moldy beans: cyan and white bacteria grow because they are not completely dry or are too wet during transportation and preservation, which will make the whole cup of coffee mildew if mixed into roasting and grinding. Fermented beans: there are two main causes: one is the process of soaking in a washing fermentation tank, which is formed by water pollution, and the other is that the moisture in the warehouse makes it ferment and make the beans.
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