The concentration of deep-roasted coffee beans and coffee cakes in Yejashafi

When roasting coffee beans, you need to focus, or you will be distracted. When you find yourself baking new Yega Chuefei coffee beans, the coffee roaster thermometer shows 229, which makes the coffee bean roasting has entered the second stage of the explosion.

So with this deep-roasted coffee beans, they look darker and smoother than light-roasted coffee beans; after grinding into coffee powder, the strong aroma of moderately roasted coffee powder turns into a bit bitter.

After Yega Xuefei deeply roasted coffee beans, she found that they were still good. When Yega Xuefei coffee beans were 17 or 18, they were very charming, full of youthful and natural vitality. By the time of the twenty-four or five, the taste became simple and clear, and a hint of scorched bitterness became very long-lasting.

Life is like this, even if you work hard, in the end, it is mostly bitter.

When the coffee powder is filtered by natural gravity, the coffee powder that is not fine enough is often not extracted enough. It is a waste if the coffee beans are not ground finely.

The edge layer of Yejashefi coffee, of course, the same should be true of other coffee beans.

Samples of raw beans from Yejia Xuefei: Guangzhou foresea coffee