An unstretchable bitterness!
The nature of raw coffee beans is not sour-mostly plain.
The height of the producing area is insufficient-the taste is soft and dynamic.
Poor handling and storage-five tastes are wrong.
... These are all we know, but "bitterness" is still a problem I have to worry about every time I put raw beans into the pot!
"bitterness" is often the most important consideration on the baking curve. When the temperature is too high, it is bitter and difficult to swallow. But when we buy beans, we are rarely influenced by "bitterness", but the baking is often defeated by "poured bitter coffee" in the end! However, we also know that "shallow bitterness" is also an indispensable element of "aftertaste"!
Blue Mountain, Yauco, Kayumas, Colombia. Most of these coffees can only be lightly roasted (and more, of course), the only reason is that they will be bitter! "bitterness" is definitely a certain limitation on the baking curve.
For an experienced roaster, it is not difficult to avoid the bitterness in coffee, but the same will also avoid a lot of taste areas of coffee, at least 240 degrees of tobacco aroma and pure transparency is difficult to do. With a relatively large range, you can get more taste, and the multi-level changes of good soup in the mouth are easy to be amazing. Aroma? Fruit? Mellow acid? Sweet? Complicated? Consistency? Tension? Aftertaste? Good soup not only has taste, but also dynamic, soup entrance, gentle but full of tension, acidity meticulous fade quickly, sweet penetration through the mouth, the aftertaste is difficult to eliminate for a long time. Coffee like this often occurs in the works of all the masters! (I can drink, but I can't bake it out, so people can't embarrass me.)
Ladies and gentlemen, how do you avoid bitterness? I always use sugar when it's too bitter, but. It doesn't taste good!
Here is so naked, there is no theory, only soup, coffee does not have much knowledge, do not need big theory, experiment is the basis of the law! Which is better for rotary pump or piston pump? Come on, there's everything here. You'll know when you try it, but there's a premise that it can only be useful if you can drink it.
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The reason for the second baking
Recently, it is common to see questions about secondary baking. For some novice bakers, it is confusing to get big and beautiful results from secondary baking. What is more, they use secondary baked beans to comment on whether the beans are good or bad. After all, what is the impact of secondary baking?
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Types and characteristics of coffee
Blue Mountain Coffee Blue Mountain Coffee is the best coffee, produced in the Blue Mountains of Jamaica. The Blue Mountains surrounded by the Caribbean Sea, whenever the sun shines directly on the blue water, it reflects to the mountain and emits a bright blue light, hence its name. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow in taste, but also not at all because of the perfect combination of sweet, sour and bitter coffee.
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