A good cup of coffee is not bitter.

Coffee is the pronoun of "bitterness", in the impression of many people. But only when you personally witness the process of brewing coffee, can you enjoy the mellow aroma of the siphon pot, the simplicity of the hand filter drops, and the wildness of the mocha pot, and you will find that coffee is not only bitter, but also contains the mood when you make coffee.

Perhaps only a second error, you will miss the best coffee baking point, such as a second error, may miss an unforgettable love. The roasting of coffee is like love! So subtle, so meticulous in every detail, so attentive. A good cup of coffee needs not only good beans, but also a suitable baking degree, just like a relationship that needs to be spent with people who share their joys and sorrows. Coffee roasting and love are actually the same, need detailed romance and long-term persistence.

Here, one thing I want to explain is that a good cup of coffee is not bitter. A good cup of coffee should have rich acidity, delicate sweetness, rich mellow feeling, and a long return to sweet taste, which can be perfectly displayed only in the freshly baked coffee.

Coffee roasting can be simple or difficult, depending on your understanding of coffee beans. Once practice makes perfect, baking is as difficult as baking a chicken wing on both sides, tender on the inside and crispy on the outside.

Most people don't know what coffee will taste like when freshly roasted coffee beans are brewed, because commercial beans are common on the market for a month or two or more. The aroma and fruit flavor of coffee beans have long been oxidized and decomposed in the Mena reaction and hydrolysis reaction, so the coffee that most people drink is "bitter".

In the process of coffee formation, the growth and processing of coffee berries determine the basic flavor of coffee, while roasting determines the taste of coffee. Whether the coffee is bitter or sour is interpreted by the roaster according to the quality of beans. Finally, through the barista's understanding of the coffee beans, adjust the variables in the production, and present the coffee properly.

It can be said that roasting determines most of the taste of a coffee, while brewing skills account for only a small part. Baking must correctly grasp the characteristics of all kinds of raw beans, clearly know to what extent will kill the flavor, to what extent can best express the flavor, and then shape the flavor of the coffee beans.

The flavor of coffee beans is the best on the first day after baking, after which the flavor of coffee beans will decay as brutally as falling flowers. Because after baking, the coffee beans themselves will release carbon dioxide and prevent the attack of oxidation, but as long as the carbon dioxide emissions in the coffee beans are stopped, the rich coffee flavor will be lost due to oxidation, so those who are used to drinking fresh coffee beans will no longer be used to drinking commercial coffee beans that have been stored for a long time.

Coffee roasters usually judge the roasting degree of coffee by the popping sound during roasting and the temperature of coffee beans during roasting. Different coffee beans will produce different flavors when using different roasting degrees. The roaster will determine the roasting degree according to the characteristics of raw coffee beans and show the best flavor of coffee beans as far as possible. Generally speaking, shallow roasted coffee beans will be more sour, while deeper roasted coffee beans will be more prominent, but the sour taste will not be too prominent, that is because the sour taste of coffee belongs to organic acids, while organic acids are easy to volatilize at high temperatures.

This paper briefly describes the impact of the freshness of some coffee on the flavor, and we don't have to worry too much about drinking bad commercial beans. Now many cafes will bake the coffee beans they want and add their own character to the coffee beans. The Maotou Cafe, located in Hong Kong Square at the Sibei intersection, is one of the few self-baked cafes in Xiamen. The shop is mainly light-baked in order to retain the characteristics of the coffee and to allow the coffee to show more acid. Friends who like to drink coffee can abandon instant and try to drink some freshly roasted coffee beans. I believe you will be fascinated by coffee.

China Coffee Trading Network: www.gafei.com