Colombia's top emerald coffee beans
Baked Colombia's top emerald (Colombia HEIGHT PREMIUM ESMERALDA) on September 6th, 2011.
Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion.
Brew flannel with 80 degrees water. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, then the bitter taste slowly fades away, followed by a cup of coffee with obvious acidity and slight sweetness. Looking forward to the taste after the third day.
It feels like this Colombian coffee is not suitable for deep roasting.
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Uncle Dou's personal opinions on the making of Blue Mountain Coffee
With the launch of Blue Mountain Valenford coffee in the past two days, many friends are asking me what appliances and methods I use to make blue mountain coffee at home. I think this question should be viewed from two aspects. First, Blue Mountain Coffee is a medium-light roasted high-quality Arabica coffee beans (color 90) so from this point of view, all the utensils for making filtered coffee are suitable. Ratio
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Comparison of oil yield and freshness of coffee
Oil yield and freshness: the appearance of freshly baked shallow baked beans should be dry without oil, and the surface of freshly baked deep baked beans should be oily. It is the correct idea that we should understand. When buying coffee beans, the appearance of oil, no oil is a reference index to judge the freshness, but not absolutely. The best policy is to buy reputable freshly roasted coffee beans.
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