Different baking degrees have different characteristics.
Light
The mildest baking, no fragrance and concentration
For experimental use
Light
For the general popular baking degree, leaving a strong sour taste. The beans are cinnamon.
Be favored by people in the western United States.
Medial
Medium baking. Mellow, sour and delicious
Mainly used for blended coffee
Moderate
High
It tastes bitter in terms of sour taste. Suitable for coffee such as Blue Mountain and moving Mazaro.
Loved by Japanese and Scandinavians
Moderate (slightly deep)
City
Bitter taste is stronger than sour taste, suitable for Colombian and Brazilian coffee
Loved by New Yorkers.
Moderate (deep)
Full city
Suitable for making iced coffee. No sour taste, mainly bitter taste
Used for iced coffee, but also for people in Central and South America
Micro depth
French
The bitter taste is strong, French-style baking method, slightly black color
Coffee for steam pressurizer
Depth (French)
Italian
Black, oily surface, Italian baking method
Italian steam pressurized coffee
Heavy depth (Italian)
Source: network
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Introduction to coffee flower drawing-heart-shaped flower drawing skills
Coffee, an alien species, is now loved by more and more people. Drinking coffee is not only a health but also a fashion. Let's take a look at how baristas make a perfect cup of coffee flowers. Coffee coffee fest has never been clearly defined in the coffee industry. It can only be said that it is played by cappuccino and latte.
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Understanding of coffee cooked beans and preservation methods of cooked beans
After the coffee beans are roasted, the oxidation and aroma volatilization are irreversible. one。 What is raised beans (single product) freshly roasted coffee beans can not be fully released because of too much carbon dioxide, so they are tasteless. So beans are not as fresh as possible. it takes a period of time to exhaust. We also call them beans. Most of the beans can be drunk after 24 hours, if the baked ones are shallow.
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