How much pressure does it take to foam coffee beans?

At present, the only and most professional coffee shop in China is the Haofang Coffee near Lize Bridge in Beijing. This kind of roasting cafe has a long history in Europe, but the time in our country is still very short. If you are in Beijing, you must visit it. There is a coffee bean display area and an on-site demonstration of the coffee roasting process. It was only because I took part in an event by chance that I found that it is not rare to have such a professional coffee bakery in China. After the coffee bean is ground into powder, its surface area increases and absorbs moisture, which is easy to oxidize. In short, with the passage of time, coffee powder also plays a role of deterioration, so that the flavor is damaged. After the ground coffee beans are placed, the carbon dioxide retained inside the coffee beans will be lost together with the aroma. Note: the biggest enemy for coffee beans is moisture and hot gas, the key point is to keep them from touching the hot air and moisture in the air and keep them thick: the particles are as thick as bars of sugar.

Medium: particles are the same size as granulated sugar and coarse white sugar.

Fried roast points: shallow fried, ordinary fried, medium fried, high fried, strong medium fried, strong fried.

Confirm whether there are defective beans or charred coffee beans after frying. If so, remove them by hand and put them in a bottle or can for one or two days. If the roasted coffee beans are to be used up within a week, just keep them at room temperature. If not, seal them in the refrigerator, which is the best way to preserve them. Each time you use it, you only need to take out the necessary amount to grind it, and it can maintain the inherent flavor of coffee beans for about two weeks.