Roasting cup shallow roasted coffee sweet and sour sweet sweet fruit aroma overflowing with coffee beans in the producing area

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

Use your senses: eyes, nose, ears, and mouth to learn more about the characteristics of coffee. Master the perfect baking curve.

Coffee always gives people a black and bitter stereotype, but in fact, it is like a fruit, sour and sweet. The diversity and variation of the flavor of the lightly roasted manor-grade boutique coffee is no less than that of red wine. You can feel rich fruit, flower and sweet aromas in a good cup of coffee noodles. After trying it, you will definitely gradually like this wonderful taste.

The coffee beans we use to brew coffee are actually seeds hidden in bright red coffee berry noodles. The ripe pulp tastes a bit like grapes with thinner skins and is very sweet. When a farmer plucks it from a tree, it must go through a process of pulp removal, fermentation, washing or sun treatment, and then drying before the so-called raw coffee beans. Fresh green coffee beans can not be eaten directly, but must be roasted in the machine to remove moisture, which is a common coffee bean.

In the process of roasting at high temperature, raw coffee beans will gradually lose moisture, and the color will change from turquoise to brown, while the Mena chemical reaction will produce aromatic substances, oils and caramelization. Like popcorn, coffee beans burst their cell walls twice during roasting, the first at about 190 ℃ and the second at about 215 ℃. The whole volume increases with popping, but the organic acids disappear as the temperature increases. If the temperature continues to rise above 220 ℃, the sugar will gradually be carbonized, the sour taste will disappear completely, and the bitter taste will occur.