Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
In a standard case, it can be divided into eight baking levels, or it can be simplified as follows:
Description: dried berries.
Cup test sensory features: fermentation taste, mildew taste, chemical irritation taste.
Cause: incomplete peeling of berries, or harvesting dried berries.
Fungal infection of bean
Appearance description: raw beans show yellow, yellowish brown or reddish brown spots, which may have a powdery appearance.
Cup test sensory features: diversification: fermentation flavor, turbidity, mildew flavor, soil flavor, chemical irritation and other single or multiple odors mixture.
Cause: fungal spore invasion infection occurred from harvest, post-treatment to storage stage, combined with wet and warm conditions for spore growth and development infection.
Foreign body
Description: non-coffee impurities, including branches, stones, copper plates, etc.
Sensory features of cup test: produce a variety of odors.
Cause: poor handling
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The characteristics of Yunnan coffee in China Starbucks and Yunnan coffee story
Coffee from Yunnan Province in China is known for its low consistency and fruity flavor and has become an important ingredient in European Arabica blends. Its light taste and aroma are somewhat similar to coffee beans from Honduras or Guatemala. Nestle coffee china agricultural services team director wu ted smite said. Coffee is more profitable than other crops. As a result, more and more Yunnan farmers
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Can coffee beans be vacuum? has the taste of coffee beans changed after the vacuum?
Coffee beans can be vacuum, because the vacuum has drawn out the air, so there is no other miscellaneous flavor water quality PH6.36 TDS:68.3PPM powder quantity: 16 water temperature: 93 steaming time: 31 stuffy steaming water quantity: 29.5water quantity: 230.5 water stoppage time: 57 brewing time: 2:00 extraction rate: 1.32 this implementation is not finished, but just a preliminary test, there will be time in
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