The benefits of baking your own beans are fresh and cheap
1. Fresh.
As a friend said, coffee, fresh is the king. Raw beans can be kept for several years, while baked beans can only be kept for a month or so, and the best flavor period may only be about two weeks. Of course, the grinding time is even shorter, the time to keep the flavor is counted in hours, and more than two days will have a strange smell. Of course, when I refer to our own daily preservation conditions, nitrogen-filled preservation such as ILLY is not discussed.
two。 Save money.
At present, if a more reliable source of raw beans can be found, the price of baked beans is about double the price of the same amount of raw beans (minus the loss of water). In other words, half of the cost can be saved.
3. Special taste.
To be exact, the baking degree can be adjusted according to your own taste. For example, it seems to be accepted that Mantenin needs deep baking to develop a full flavor, but what if I'm curious and want to try a medium-baked mantrin? Or do I want to try some deep-baked Yekaschuffe? I'm afraid you can only be satisfied by baking yourself.
4. Match.
Most people believe that it should be baked and then blended in order to give full play to the personality of different varieties of beans in the formula. However, if you buy roasted coffee, I think quite a few roasters should mix it first and then bake it, because it saves time and effort. On the other hand, when you bake by yourself, you can bake several kinds of beans first and try different flavors brought by different proportions.
5. Quality.
It is difficult to see the quality of baked beans. And raw beans are easy to see. However, even if there are guaranteed raw beans, there will still be some defective beans, but bakers generally will not help you pick beans. Not to mention inferior quality, taking sub-grade beans as the base when matching, and so on. Therefore, or their own baking, carefully pick beans, there is more quality assurance.
6. Study.
Baking is a good way to learn about coffee. Variety, origin, baking degree, etc., baked by yourself for a period of time, will be well remembered.
- Prev
The freshness of roasted coffee is an important factor affecting the quality of roasted coffee.
No matter what kind of coffee, freshness is an important factor affecting the quality. Consumers should first smell the fragrance when buying coffee beans. The aroma is the life of coffee quality. The climate, treatment, harvest, storage and baking technology of the place of production are all important factors affecting the aroma of coffee beans. The relationship between aroma and quality is very close. Good coffee beans have a strong aroma.
- Next
Frying determines the fragrance of coffee and the frying tendency of cities around the world.
-frying determines the aroma of coffee. Frying raw coffee beans can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If you fry it well, coffee
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?