Mixed method of coffee beans
Mixed method of coffee beans
Acid coffee beans
Brazil 40%, Colombia 30%, Mocha 30%
40% in Colombia, 30% in Brazil, 30% in Mocha
40% of Mocha, 30% of Brazil, 30% of Colombia
50% in Brazil and 50% in Colombia
50% of Mocha, 30% of Colombia, 20% of Java
Bitter coffee beans are dominant.
Brazil 40%, Java 20%, Colombia 20%, Mocha 20%
30% of Mocha, 30% of Brazil, 20% of Colombia, 20% of Java
60% of Mocha, 40% of Manning.
Neutral coffee beans
50% in Java, 50% in Mocha
Colombia 50%, Mocha 30%, Manning 20%
El Salvador 40%, Colombia 30%, Mocha 30%
Manning 40%, Mocha 30%, Brazil 20%, Guatemala 10%
Sweet coffee beans are the main
Blue Mountain 60%, Mocha 20%, Colombia 20%
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Roast coffee beans
The baking silver skin of coffee beans the basic concept of roasting: coffee beans: familiar with the discrimination and selection of raw beans. Baking pot: familiar with the characteristics, structure and material of the baking machine. Technology: the cultivation of time, degree, temperature control and discrimination ability. The color, aroma and taste of coffee are caused by complex chemical changes in the roasting process. Baking is based on
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Coffee bean thickness
The freshness of coffee beans is the first element of good coffee, and the second important task is to master the roughness and fineness of coffee beans, which directly affects the extraction effect, that is, the quality and intensity of coffee flavor. In principle, the finer the coffee powder, the longer the brewing time, the stronger the coffee flavor; on the other hand, the thicker the coffee powder, the shorter the brewing time, the lighter the taste. The longer the extraction time, the coffee beans will be ground.
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