Basic knowledge of standard high-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?
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Moderate coffee roasting gives life to coffee beans
Americans prefer a light roast, the British prefer a deep roast, and in the baking world, there is no passport without resistance. Through the burning of fire, the aroma of coffee is released, and the personality of each fruit-sour, sweet and bitter is vividly sprinkled out. From the tasteless raw beans to the lingering fragrance in the cup-roasting is the long journey of each coffee bean.
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Coffee beans become oil beans due to two reasons for roasting.
The oil evenly distributed on the surface of coffee beans is actually not oil, but a kind of water-soluble organic matter that looks like oil. Coffee oil itself contains many aromatic ingredients of coffee, which can be dissolved in water, so the surface of your brewed coffee will not be covered with greasy grease. There are two reasons: oilbeans a stale shallow baked beans b fresh deep baked beans. A) not fresh
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