Espresso's coffee doesn't have to be deep-roasted.

No matter how good the performance of the coffee machine is and how superb the skills are, if the coffee beans are of poor quality or Espresso is the most suitable for cooking and drinking, that's why I pay so much attention to beans. In addition, through the acquisition of baking knowledge, we can also deepen our understanding of Espresso. Baking is indeed an esoteric and interesting program. Since my father's shop has learned a lot of skills after baking beans and becoming a meeting tool (delicious Coffee Research Society), I definitely know more correct information about baking than extraction techniques. In addition, I heard from Mr. Matsumoto about a Swiss man named Ferrari and coffee beans, which made me have a great change in the concept of roasting.

Although the beans here are baked, they are full of flavor, so they can be boiled into a delicious Espresso, although I didn't understand it correctly when I first opened the shop. But now I can finally get to know everything. Most of the home-made roasters in Japan are not hot enough to increase the air pressure and prolong the baking time in order to actually heat the beans. However, roasters like Ferrari can heat the coffee beans until they are ripe even if they use a roaster that is hot enough. So, just bake it shallowly. This is one given to me by Professor Matsumoto. The roaster I use is made in Japan. Although I have improved it twice since the original machine, I am still not satisfied, so as long as the time is ripe, I intend to change to a foreign machine with better performance. Raw beans are transparent (delicious Coffee Research Society), explored, and with the knowledge of baking, they are taught by Mr. Matsumoto one by one. For me, even if my biggest goal in the future is roasting. It is also a major issue.