The Choice of large Coffee Bean Enterprises and the way out of small retailers
The secret to running a successful joint food store is to provide products of stable quality, no matter which branch you buy, the quality of the products you buy must be very fixed. When it comes to coffee retailing, too, as the roasting depth gets deeper and the sugar in coffee beans becomes more carbonated, we get a batch of French Roast coffee beans, why are they called French Roast? This is because once extracted, these coffee beans are added to a large bowl of milk and served as breakfast for the French. French Roast is the most common baking degree in most corporate roasting retailers. With enough milk and sweeteners, the beverage made from beans that are deeper than Nanyi roast will taste a bit like smoked oysters (not entirely unacceptable), and in most markets, many customers will think that this kind of coffee is a great "strong taste" coffee.
Why do enterprise-level bakers prefer French Roast? The reason is simple: it doesn't take much effort to get a drink of stable quality. At this depth, the flavor, sugar and acid of the coffee beans are burned in the roaster, so you don't have to spend too much effort to choose the coffee beans, anyway, the taste is the same in the end, in addition, the freshness does not need to be taken into account, because carbon will not become stale!
I'm not contemptuous of the espresso quality of large chains, but I'm trying to explain how competitive small bakeries have in this situation. In order to survive in this industry, you have to let your store have its own unique style, and espresso has to have its own characteristics. These are the requirements for small retail stores to survive, because these require high technology.
Only those who spend a lot of time and effort to improve the quality of espresso can stand the test of time and survive in today's boutique coffee market. If you can move forward with this goal, you are a promoter of coffee culture: the food art of combining aesthetics, depth, and technology!
- Prev
Basic knowledge of coffee bean baking Nanyi roasting
Nanyi baking is the deepest baking stage of espresso beans. In this kind of espresso, bitterness / carbon taste is the main flavor, overshadowing most sweetness and regional flavor characteristics. Napoli is the representative region in Nanyi, where you can find the deepest baked espresso in the world, leaving only a little sweetness and regional flavor characteristics. If you
- Next
Basic knowledge of roasting of coffee beans roasting and taste of coffee
Since the Arabs discovered the coffee beans, the first way to eat them is to put the whole fruit of the coffee into the mouth and chew it to get its juice. Later, they ground the coffee beans from the fruit and mixed them with animal fat as a physical supplement for caravans to trade far away. After that, around 1000 AD, it was changed to the method of boiling raw beans into soup. Until 13.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?