Coffee roaster experience summary coffee bean roasting experience sharing

The taste of a cup of coffee in a cup is simply the superposition of smell and taste, including the touch of the mouth. We feel the pleasure of a cup of coffee through our mouth and nose. For us, coffee roasting is to discover the best performance of a coffee bean in terms of smell and taste. However, it is often impossible to have both. In the pursuit of strong aroma, we are bound to sacrifice taste, and vice versa, emphasizing that taste must more or less sacrifice the intensity of olfactory pleasure. When we test baking samples, we often encounter amazing baking curve samples on the first day and the second day. The focus is on the aroma, which is the typical feature of the "Nordic style".

On the premise that there is no baking defect (bitterness), the baker's choice of baking degree is not right or wrong, whether it is olfactory or tasty, depending on the baker's understanding of the coffee bean itself and personal preference. Of course, in many current baking competitions, the next day's cup score is judged by the "heavy aroma" baking style, while WBC is spelled "balanced". In fact, the operation of daily coffee shops is more inclined to the latter.

Although the relationship between the two is "the growth and decline of one and the other", it is by no means a dead struggle between "you and me". In the baking idea of Brista, to find the balance between the two and to explore the "peak combination" of the two is the ultimate baking that we have been pursuing.