How does temperature affect the flavor of coffee

Nowadays, people's "understanding process" of coffee is very interesting. in fact, most people still stay in the situation of "coffee with sugar and milk". Adding sugar and milk is nothing more than one of the most direct reasons for "bitterness". Coffee is bitter. Further understanding is that baristas will pull flowers so handsome, pull flowers so beautiful. (inner OS: it doesn't matter whether the coffee tastes good or not.) further, we find that the barista's operation or brewing is good or bad, and the coffee quality is good or bad. If you become a coffee lover, you will find that the roasting degree of coffee beans is a great factor that determines the coffee quality. To this extent, I can define that this person is a coffee player-level consumer, has a certain hobby for coffee or a practitioner.

This is a good question, it has reached the stage of production, if it is not boring and curious to ask, it must be a very high-level enthusiasts or practitioners, interesting, close to the source.

Which can better determine the quality of finished coffee beans, the level of baked beans or the quality of raw beans? How to answer.

Let's have a brief understanding of what raw beans are, so as to avoid misunderstanding.

In the industry, people often say that raw beans refer to "the core of coffee fruit, the inner core of the core (usually with left and right lobes)."

After treatment (sun / water washing / semi-washing.), the fruit fermentation process, dry coffee beans with a moisture content of 10-12%.

Brain tonic:

As pictured above, most of the raw beans processed in the manor are in 1-5 or 1-4 (with or without pectin layer), and 1-7 whole beans are dried. What is sold to the baker is usually 1-3 what is widely known as "raw beans".

I often like to use "tea" to explain "coffee", because we Chinese have a better understanding of tea, and it is easier to understand it as a metaphor. Let me put it this way. Dahongpao is that no matter how fermented and twisted the tea maker can make Dahongpao, Tieguanyin is not oolong, Longjing is Longjing, Pu'er is Pu'er, and it will not be destroyed because Pu'er 's tea is taken to Wuyi Mountain. All of the above think that what I am talking about is nonsense, that's right! Because coffee is the same.

Coffee raw beans from Africa will not be Brazilian coffee if you get them in Brazil, and Yunnan coffee raw beans will not turn into a rosy summer if you take them to Panama.

Let me be more ruthless. Raw coffee beans in various coffee producing areas around the world are like determining a full score. Assuming that Hawaii Kono has a full score of 90, no matter how good it is, it cannot exceed 90, and its quality and pedigree have been determined.

A qualified bean baker, like a tea maker, can learn how raw beans should be baked through the origin, manor and variety of raw beans, and then through the naked eye, touch and smell, in order to best present the flavor of the beans themselves.

According to the above score, try to reach a full score of 90. (some beans may have a full score of 70, some may be 100.)

And why there is a saying that the bean baker can bake his own characteristics is different. Of course, this is possible. just like Pu'er tea, not all of them taste the same. Even if they don't tell the year, they will tell which tea they produce. Wuyishan tea is not all of the same taste, so the bean baker can show his own style through the difference of baking curve and machine professionalism in the process of baking beans.

And beans with a perfect score of 90 are only likely to be baked into 10 points. As pictured above, roasted coffee may be defective, overbaked and produce a bad taste, or it may not be checked carefully before roasting for beans, moldy beans, or foreign objects other than beans. All may greatly reduce the taste of the baked product, and in serious cases, the whole pot will fail.

On the other hand, no matter how bad the baker is, the bean with a perfect score of 90 cannot exceed the flavor and characteristics of the raw bean itself.

I think I should know the answer after reading the above!

After reading, whether any friends want to ask: "how to improve the quality of raw beans." Then I have a big head, because that is the research on agro-technology and microbiology and the implementation of SOP standards.