Introduction to the production area of Grinding scale of Deep-baked Coffee Bean Flavor description in Sumatra
Introduction to the production area of Grinding scale of Deep-baked Coffee Bean Flavor description in Sumatra
Tang Patch Manor will harvest a large number of Kaddura with honey treatment, that is, semi-washing exquisite method. Honey treatment method is to leave the mucous membrane directly in the sun, the pursuit of rich taste, lips and teeth to stay fragrant aftertaste. This exquisite method can leave the sweet and sour flavor and sweetness of bees to produce the best dry refined coffee. Costa Rica has successfully used this method to ease the strong sour taste. Tang Patch Manor grows three kinds of coffee, such as Tibica, bourbon and geisha, on different land according to the variety. Kaddura, treated with honey, is intended to improve the impression of varieties that have been underrated in the past. The best baking degree is "shallow roasting 2", which is rare in boutique coffee. Coffee beans appear to be uneven in color at first glance, but they don't taste unpleasant astringency. The sour taste is obvious, but it doesn't last. After deep baking, the original sour cherry will be lost.
However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans [2] would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also not good, because you will lose the classical flavor you pursue when you buy it.
When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.
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