How to control the roasting degree of coffee beans
First, when studying the roasting degree of coffee beans, the roasting degree can be determined by tone, color and fragrance.
Its color from the suppression of Liao Zheng? Are you stupid? If you are depressed, you will burst twice. Take raw beans that are resistant to high grain as an example, the first burst begins at about 7 points, holding about 2 minutes, and the sound is low, indicating that the first burst begins with digestion, caramel, water evaporation and drainage, and the second burst occurs at about 12 minutes, indicating that the cells are cracked and baked more deeply.
Second, the famous American Fine Coffee Association (SCAA) promotes the determination of baking degree by the value of caramelization analysis (Agtron number) measured internally. The value ranges from 0 to 100. the higher the value, the lower caramelization, gray color and better baking. Rough? Does it hurt? Do you have a solid cavity? Fold ⑸ dysentery ⒑ river? Cymbal
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South Africa is fragrant with less acidity, reminiscent of Central American coffee beans
South Africa is fragrant with less acidity, reminiscent of Central American coffee beans. Coffee production in South Africa (South Africa) is mainly in the northeast of the country, from Natal between Transvaal and Mozambique, extending northward to Transvaal, with a southernmost limit of latitude 30 south. Further south, it cannot be caused by early frost.
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Mohi District of Mount Kilimanjaro, Tanzania
Tanzania gourmet coffee has soft acidity and attractive aroma, which is absolutely worth enjoying. Coffee exports from Tanzania (Tanzania) play an important role in the whole national economy. Bean-shaped berry coffee is very productive and is said to be more fragrant than ordinary coffee. Generally speaking, the coffee beans in Tanzania have an extraordinary quality. For example, near Kilimanjaro (
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