South American beans-occasionally there are "unobtrusive surprises"

There is no doubt about South American coffee, especially Brazilian coffee, everyone will remember a lot about it without much introduction. Brazil is not only the largest coffee producer in the world, but also one of the birthplaces of coffee culture, which not only produces fine coffee with excellent quality of delicate washing, but also produces coffee for general exchange. Many people think that Brazilian coffee is mediocre, without the freshness and freshness of Central American coffee, nor the wild richness of African coffee, so that it cannot compare with the tame acidity of neighboring Colombia. therefore, many people use Brazilian coffee as the base for blending and appreciating coffee, the primary type of espresso in general espresso. At the same time, it is also the material for the "robbery" of coffee chain stores in the country.

Indeed, the light nature of Brazilian coffee is appropriate as a base for the analysis of coffee. However, the insipid taste is only the image of an overall mind, and occasionally, Brazilian coffee will bring you different kinds of unexpected joy.

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This baking Brazil comes from Fazenda Joao de Campos Farm. The raw beans are uniform in size, but slightly subtle and not full. Short-spot beans are rarely combined beans. The appearance of raw beans is not rated, which is one of the reasons why Brazilian coffee is considered mediocre.

In the face of slightly stronger raw beans, firepower discipline is very needed. Because the density and water content of raw beans will be smaller than those of barren raw beans, improper fire control is easy to form dehydration too quickly, making the coffee rich and light, resulting in the condition of roasted coffee beans. These require inexhaustible practical experience to be accurate and do whatever you want. According to the color decisive baking degree between the level of High--City. To understand this knowledge of coffee is for those who are mixed with brand coffee to join in the process of joining but not short of it.

Taste is the most surprising place.

In the past, Brazilian coffee was sour when it was lightly roasted, but it always had a bitter taste. Brazil, on the other hand, has a purely different feeling.

First of all, in terms of aroma, although the aroma is not rare, there is a sweet feeling emerging, like a sticky nectar feeling. The baked aroma is more real when mixed with it.

The taste of coffee is even more unbelievable. This is the most plain Brazilian coffee in my mind. I don't feel any bitterness. Although the overall mellow is not high, but the rich taste makes the thin mellow not so prominent. The overall taste is smooth. More importantly, the sweetness is remarkable, which may be brought about by the nectar-like feeling in the aroma.

Instead of the monotony of Brazilian coffee in the past, such fresh and delicious Brazilian coffee is a pleasant surprise. It looks like it's not the raw bean's fault, it's not the producer's fault, it's actually our fault. 60% of the taste of a cup of coffee is determined by raw beans, 30% by roasting, and 10% by extraction. So no matter how hard we work, it can only affect 40% of the taste. But if we don't look at every baking and every extraction, we can't even make 40% of the taste, and these mistakes make the coffee beans lose their own characteristics. The road to coffee is very practical.