Can the blending proportion of coffee be controlled and the cost reduced?
First of all, in the order of spelling and baking, for the flexibility of matching and the control of flavor, as well as the load limit of my current bean baking machine, I choose to bake first and then spell.
Make it for cooking, use it in Italian style, and have the same one.
Cooking with the need for sweet and sour fragrance without losing elegance, to be as beautiful as my lover's whisper, named "the language of Lin", the combination of 90 + levelup four heroes (candlelight, Romicky, Danqi Dream, dreamer); Italian blending to be like "coffee", which is not too prominent and overall balanced, the cost must be controlled to help realize the coffee dream, named "Yantai Dream", using levelup dreamers, Brazil, Colombia. First bake and then spell vs before baking
Vs for cooking and blending for Italian style
Target flavor and its related benchmarks, blending ratio and cost control to make a delicious cup of coffee is very valuable. A lot of coffee, to be honest, doesn't taste good (this is more annoying). There are countless variables involved in making a delicious cup of coffee: the origin, variety, handling, transportation, roasting, extraction, ugliness and gender orientation of the barista. Continuous learning, imitation, innovation, but there is still no end. Therefore, on the basis of persistent learning, it is the key to distinguish which factors are relatively important, and then know how to control these factors.
Recently, I have calmed down to reflect on whether I am lazy in learning coffee beans because of the top equipment such as slayer and ditting. I remember that when I was in primary school, in order to finish my arithmetic homework (to steal cucumber tomatoes and catch frogs with friends), I stole the calculator next to my father's account book. Although the homework was done quickly at that time, I did not expect that the stagnant level of arithmetic at that time would affect my whole life (in order to calculate for myself, the single digits of all items in the store are "0" or "5" yuan -);
Just as the arithmetic ability must pick up the pen and be counted in the exercise book, the study of coffee should be so humble. Because coffee is a crop, the understanding of crops cannot be too deep. On this basis, data, experience, equipment and skills will give full play to their value.
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There are two spellings of mixed beans: first baking and then mixing and then baking and cooked and spelling.
The knowledge of roasting and blending of coffee is widespread, and people need to combine coffee from different places for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export: fragrant taste, soft taste and sweet aftertaste. So
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Introduction to the blending methods of all kinds of coffee
1. 40% of the city-wide roasted Colombian Tuluni coffee-for better taste (it can also be other Colombian coffee, Nicaraguan La Illusion, or Brazilian Monte Carmelo coffee) 2. 30% French roasted Mexican Tres Flechas coffee-clear, charred (or other Mexican coffee) 30% or 30% of the city
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