Coffee common sense roasting taste in island coffee and African coffee
Shallow roasting of island coffee
Jamaica Blue Mountains (Jamaica Blue Mountain)
The king of coffee from the Caribbean, the price is high because of the small quantity and the monopoly of Japanese trading houses. The perfectly balanced taste and rich and moving aroma are still the world treasures competed by experts.
Roasting in African coffee
Yemen Moka (Yemen Mocha Mattari)
The well-known classic mocha beans, with an attractive wine aroma, mellow and distinct personality, is the star of Africa in the eyes of coffee connoisseurs.
Ethiopia Haramoka (Ethiopia Harrar)
Ethiopia, the hometown of coffee, is the ancestor of present-day coffee trees. With sour wine and fruity aromas, it retains the precious original style of African beans.
Ethiopia Yega Chuefei (Ethiopia Yirgancheffe)
The taste is very personalized, and many people are fascinated by its unique aroma of lemon blossoms and the sweetness of honey, which is well-known in Taiwan's boutique coffee circle.
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Roast coffee beans roast Tanzania Lubu AAA
Baking Tanzania AAA (Tanzania RUVUMA AAA) baking effect baking Tanzania AAA (Tanzania RUVUMA AAA) raw beans Tanzania AAA raw beans are very good, the size is neat, only 2 defective beans are selected in 100g. The baking stopped at the beginning of the second explosion, and when the beans were ground, the dry aroma came slowly in the face. The wet aroma is relatively low.
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Coffee bean roasting common sense how to control the roasting degree of coffee?
No matter what kind of baking you use at present, there are some tips for a long time. Just like stir-frying, why is it that restaurant chefs can stir-fry with all kinds of color, smell and flavor, but not themselves? In the final analysis, the reason is [unskilled], if you stand in front of the stove every day, you will be very good! First, the baking degree is controlled by time and constant attempts in exchange for success.
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