About the taste of coffee beans
After several baking, in addition to some basic conditions, such as baking too deep, too shallow and other problems that can be understood and tried to solve, there is also a question that can not be found in the book. I found that compared with the cooked beans I bought before (not baked by myself), the taste of the beans I baked seemed to be very general and basically had no characteristics. So ask your experienced friends, with this kind of roaster, baking beans in addition to pay attention to the baking degree, what else need to pay attention to?
Current baking methods:
1. Prepare 70 grams of raw beans.
two。 Preheat the pot to 180 degrees and start baking the beans. The speed is maintained at about 2 seconds and 3 laps.
3. About 15 minutes, more and more silver skin, pour out to screen out the silver skin.
4. Return to the pan to continue baking, bake to the desired degree of baking (color as the standard), add beans. The baking time is maintained at about 40 minutes.
My machine: bean dryer + electric stove
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Province of Cajamarca, Peru (Cajamarca)
Located in northeastern Peru, CENFROCAFE is a non-profit small farmers' cooperative to help as many as 2,000 farmers manage the production of coffee, cocoa and other crops, improve their quality and help farmers promote their products to the international market.
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Why do coffee beans have to grow beans all their lives?
Food has its shelf life, coffee beans generally have a shelf life of one year, but for those who pursue high-quality coffee, just quality is obviously not enough, so how long is the life cycle of coffee bean flavor? Is the coffee bean as fresh as possible?
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