How do coffee beans turn into coffee? The production process of coffee beans

How coffee beans become coffee

Just buy a good coffee machine for coffee. Every cup you drink takes five years to blossom and bear fruit. It goes through complicated procedures such as harvesting, roasting, and so on, and is carefully prepared by the coffee maker. Here are seven simple rules for making good coffee:

● uses freshly roasted coffee beans, which can be stored for no longer than a week, preferably roasted half an hour ago, just like running a race requires a warm-up, and what you need is to be in a ready mood. Coffee beans, carefully roasted, Napoli style, different temperature and humidity with different ovens, different stages with different temperatures; when the heat comes, it still needs to be ground, and what is brewed is the golden amber coffee.

● stores coffee beans in sheltered containers for external exposure, but the effect does inadvertently change the most precious thing. Protect it so that it doesn't deteriorate inexplicably when it is appreciated.

It is necessary to grind coffee beans before ● blending, but to seize the opportunity, premature shaping can only bring unnecessary waiting, and it is difficult to ensure that things will not go bad during the wait.

● should put the water of the faucet for a few seconds before use, and then boil the water with the fresh cold water that has just flowed out of the faucet, but not for too long, and do not pour boiled water on the coffee to make coffee. Do not know how to treat beans well, even blue mountain coffee beans will turn sour.

● uses your favorite method-- pistons, drips or whatever-- to make sure the coffee has enough time to brew, no matter how it is done, even if the preparation is complete and perfect, it takes enough time and there is no hurry. Life, a little bit of infiltration in the calm taste, is the most perfect.

● ready-to-drink everything is ripe, there is no need to wait. Cooling is a terrible thing, and the continuous production and accumulation of glycyrrhizic acid in cooling is enough to destroy carefully brewed coffee.

● must remember to preheat the cup and pour it into the coffee. One is very hot and the other is very cold. It is easy to change the cup if it is scalded, but the coffee has gone sour, but it is difficult to recover. You know, the brewing process can be the same, but it is difficult to use the original bean.