The professionalism of professional coffee roasters

With the popularity of the third wave of boutique coffee, freshly roasted boutique coffee is popular with enthusiasts. Some people like level and balance when tasting coffee, while others think that it is difficult to change the taste habits formed in different regions because it is not bitter. Only the roaster needs to redouble the flavor brought by shallow, medium and deep roasting and the difference in taste that can be brewed by various utensils.

For example: the bitter taste of deep-baked beans can be extracted at low water temperature to remove bitterness to make the sweet taste prominent, but some people will think that if it is not bitter or coffee, then slightly higher water temperature can get bitter taste; shallow baked beans can operate high water temperature extraction to reduce irritant acid to soften the sweet and sour taste, but there are also some enthusiasts who are addicted to fruity coffee.

Coffee roasting can be divided into four obvious styles and types: carbon roasting, smoky, mellow and sour, some of which are covered by coffee bean skills. Often a large number of customers come to the store to buy beans will specify that coffee beans should not be sour and not bitter, for this is the sour taste type of customers.

There will also be a small number of people will criticize that the baked beans in a store are not sour and have no flavor, of course, there will be half a bucket of water kicking the coffee of a certain merchant is not as good as that of a certain brand, or even the price is too high. Generally speaking, low-cost commercial basic beans are used as deep-baked beans, while most of the valuable coffee beans are baked in medium and shallow to obtain their unique flavor.

There is no certain baking degree for each kind of coffee bean. Any bean can be tried with any baking degree. Ask the seniors to get the recommended roasting maturity and taste with half the effort. In the operation of the industry and even the market, each store has its own special style. The quality of coffee is a penny of goods, now guests drink too much will inevitably be sensitive to the promotion of mouth and stomach, as businesses do not think that customers can not drink out of the idea.

Do not think that reducing the cost of coffee beans can make a profit. No matter how much money you spend on equipment and decoration can not change the quality of coffee. Repeat customers all recognize the friendly attitude of good products and shop assistants.

The same as consumers can judge the difference in the taste of coffee, there is no absolute, vary from person to person, suitable for their own coffee, has nothing to do with the price.

Coffee, drink one more cup can accumulate taste buds, taste more experience is enough, usually more exchange Huai is right.

Conclusion: in the extraction of coffee, both good taste and bad taste will be dissolved at the same time, and the rate of dissolution of good taste is relatively fast, so the production of bad taste is relatively suppressed. so the first half of coffee presents mainly good taste, and in the second half, when the good taste dissolves almost, the rate of dissolving bad taste begins to increase, and the quality of the coffee bean itself is affected. In terms of the elements of coffee extraction, depending on the ratio between the two, when the good taste is more, it can also hide the bad taste, but if the extraction is bad, the good taste is less, and the relatively bad taste is also more. Therefore, the coffee will taste relatively light and astringent, and the extraction is excessive, it will have a good taste plus a bad taste, so the coffee will be relatively strong and astringent. In terms of good taste, it will also show different taste because of the different time and concentration of each flavor. If you only extract the first half of the flavor, although it can avoid the production of bad taste, it will also reduce the glycol of coffee.