Roast Colombia's top emerald coffee beans
Baked Colombia's top emerald (Colombia HEIGHT PREMIUM ESMERALDA) on September 6th, 2011.
Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion.
Brew flannel with 80 degrees water. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, then the bitter taste slowly fades away, followed by a cup of coffee with obvious acidity and slight sweetness. Looking forward to the taste after the third day.
It feels like this Colombian coffee is not suitable for deep roasting.
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Baking Tanzania Lubu AAA (Tanzania RUVUMA AAA)
The raw beans of Lubu AAA in Tanzania are very good, neat in size, and only 2 defective beans are selected in 100g. The baking stopped at the beginning of the second explosion, and when the beans were ground, the dry aroma came slowly in the face.
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Coffee bean cinnamon, the whole city, three baking stages of French style
The roasting of coffee beans can be divided into three stages: cinnamon roasting, city-wide baking and French roasting.
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