Characteristics of coffee beans at different roasting stages
Light
The mildest baking, no fragrance and concentration
For experimental use
Light
Cinnamon
For the general popular baking degree, leaving a strong sour taste. The beans are cinnamon.
Be favored by people in the western United States.
Light
Medial
Medium baking. Mellow, sour and delicious
Mainly used for blended coffee
Moderate
High
It tastes bitter in terms of sour taste. Suitable for coffee such as Blue Mountain and moving Mazaro.
Loved by Japanese and Scandinavians
Moderate (slightly deep)
City
Bitter taste is stronger than sour taste, suitable for Colombian and Brazilian coffee
Loved by New Yorkers.
Moderate (deep)
Full city
Suitable for making iced coffee. No sour taste, mainly bitter taste
Used for iced coffee, but also for people in Central and South America
Micro depth
French
The bitter taste is strong, French-style baking method, slightly black color
Coffee for steam pressurizer
Depth (French)
Italian
Black, oily surface, Italian baking method
Italian steam pressurized coffee
Heavy depth (Italian)
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Illustration: the process of making coffee in a drip filter (details)
First of all, thank you for your love and support for our first article on "siphon Pot making Coffee Baking process". At your request, I have sorted out the operation diagram of the trickling filter pot here, hoping to help friends in need. More knowledge about coffee can be discussed in QQ group 23289327. Be sure to indicate the word coffee. Look forward to your joining us to learn more about coffee.
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Diagrams of several coffee ingredients
I saw several diagrams of coffee ingredients posted on the Internet, which are said to be the internal information of LAVAZZA, that is to say, the traditional Italian practice. Let's take a look at it.
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