ESPRESSO production of defective beans in espresso coffee

Give this cup of coffee a good name, I was born to be useful! Because the beans used are usually picked out and not used, and in the end, a handful of Robusta is added, and the beans reused in this way always feel like the allied forces of the eight powers. Of course, a few moldy beans are absolutely not allowed.

If you want to bake to the extent needed for espresso, you have to produce the beans after a marked scorching and crackling second explosion for about a minute and a half; don't turn off the heat at the slightest taste, it's still early! At this time, the coffee beans are relatively neat, and there is some oil on the surface. Using the espresso mixed with beans you don't usually like to pick out, it's just a little bitter, and everything else is not as bad as you think.

It's still an old saying that beans can't be judged by appearance.

Mixing of "garbage" coffee and raw beans

This kind of moldy beans is absolutely not allowed.

The effect of roasting raw beans of "junk" coffee

Espresso made from "rotten" beans under this condition

A good espresso, coffee cakes should be complete.