Do coffee beans need freshly roasted coffee beans to distinguish the quality of coffee beans?
Do coffee beans need to be raised? To ask this question, let's first take a look at some of the grounds for the saying "raise beans". A relatively convincing explanation is that the coffee beans have just been roasted, and the smoke and carbon dioxide produced by high temperatures during roasting will be adsorbed in the structural pores of the coffee beans. This is not conducive to the extraction of coffee and brewed coffee will have a smoky taste and some irritating bad taste.
I can only say that this statement is irresponsible. If the influence of simple physical factors, whether it is baking equipment or baking methods or even adjusting cooking methods can reduce this problem, the influence of chemical factors is even more untenable, air is always the killer of food. If you believe that you are not responsible for analysis but do nothing, you may miss out on some taste experiences that you have never had before.
In terms of flavor experience, the more unique aroma substances in coffee beans are more unstable, the formation under the catalysis of high temperature is also easy to disappear under the stimulation of high temperature, even at room temperature will lead to intoxicating aroma loss quickly with air oxidation. In my opinion, raising beans is more like letting "fresh" take the blame and letting time and air solve the problem.
From a health point of view, I think since the word "baking" is used, coffee beans may have to learn to roast desserts and keep them properly, with a three-day taste period. As for 20-40 days? I think I will not give them to others to drink after raising them, but will continue to raise them as adults.
There are too many eloquent people in this business. Many people are best at "telling the facts to be reasonable", but what they have encountered is the truth about why consumers should pay the bill.
Therefore, you can only really understand what you like by yourself. In a word, if you love coffee, you should be "fresh to death"!
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Choose coffee cups, Italian lattes, espresso, spaghetti beans
Many baristas like the sharp mouth to pull the flower jar, feel that the mouth is sharp, the wall is thick, appear professional, buy one after another. They show off one after another on various occasions, but the probability of failure is very high, and some even use today's poor condition as an excuse. But in fact, because the exit of the pointed-mouth flower jar is deeper, it is more convenient to control the flow rate, and the force can be uniform in the rocking operation, so this kind of flower-pulling jar is made of fine type.
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Advantages and disadvantages of coffee roaster the formula of Italian bean blending of coffee roaster in the market
There are three types of coffee roasters on the market: Direct Fire Roaster, Half Hot Air Roaster, Hot Air Roaster, and there are a variety of commercial coffee bean roasters. Such as PROBAT, Diedrich, San Franciscan, Toper, Garanti, Has Garanti, Joper, Proater, Lori
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