Charcoal coffee common sense charcoal fire baked coffee
This roasting method of charcoal coffee is a unique coffee roasting method in Japan. The coffee is soft and mild, with charcoal aroma that is characteristic of this baking. The disadvantages of using charcoal to bake coffee: the cost of using charcoal is higher than that of gas, the production is small, and it is difficult to adjust the firepower of charcoal. It is better to use long fruit wood carbon; bamboo charcoal has stronger firepower and far infrared than charcoal.
There is a big difference between charcoal burning and gas roasting coffee beans.
(1) there is less moisture during combustion.
When gas burns, it combines with oxidation in the air to make a large amount of water. However, because the charcoal burns and almost no moisture occurs, roasted coffee beans "do not give extra water to pure beans for dehydration and roasting processing." "
(2) there are many far infrared rays
The amount of far infrared light is more than twice that of gas, and the surface and interior of coffee beans are heated at the same time.
(3) preventing oxidation.
The cause of oxidation degrades the quality of coffee beans, and carbon roasting can reduce oxidation. Carbon combustion emits a large amount of carbon monoxide to absorb oxygen, which has a very strong reducing effect.
* it takes a long time to roast coffee over charcoal fire, which usually takes about 40 minutes.
* * the general charcoal-roasted coffee in mainland China is not charcoal-roasted coffee, but coffee with carbon flavor, more carbon flavor and bitter taste.
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Professional coffee making technology determines the taste of coffee.
There are many ways to make coffee, we focus on the brewing method: ■ Evellick brewing (Turkish Coffee): the coffee is a concentrated, high concentration, with a little aroma. The method is to heat the copper coffee pot and put an appropriate amount (at the amount of one teaspoon per cup) into the pot to grind the coffee powder and sugar, then boil the water.
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Think it is a lot of determinants of a good cup of coffee.
The choice of coffee maker 1. Boiler capacity: if the boiler capacity is large, the effluent temperature is stable and the coffee quality is stable. two。 Coffee machine temperature: whether it remains stable or not also affects the quality of coffee. 3. Atmospheric pressure: it is ideal to make coffee with nine air pressure values. 4. Effluent temperature: the effluent temperature of the international standard coffee machine is 90C, which should also be adjusted according to the roasting degree of coffee beans.
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