The choice of large enterprises vs. The way out for 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!
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Coffee beans are roasted in several stages.
Northern style baking In contrast to the lighter Northern style baking (popular around Milan), this recipe produces a glass of espresso full of sugar water Personally, I think this type of recipe is the best combination of sweetness and roasted stone fruit flavor, but it is most prone to problems in the extraction stage. The northern formula has the greatest potential to produce a full
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The basis of hand net baking is easy to observe the change of bean color.
Do-it-yourself, the biggest advantage of roasting coffee beans with a hand net is low cost, fresh, even if it is not guaranteed to be very uniform. In addition, the firepower can be adjusted freely to facilitate the observation of bean color changes, which is also one of the reasons why coffee lovers are keen on this method. It is also baked in a pan or Chinese-style frying pan, but it usually has the following disadvantages: 1. It is heavier and the arms continue to shake.
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