The reason why Starbucks preferred coffee beans to match with food.
The reason why Starbucks preferred coffee beans to match with food.
1. Before baking, pick out the residual beans (insect beans, fermented beans, shell beans, etc.).
2. The upper and lower tubes of the oven are heated and preheated for 150℃.
3. Put the raw beans in a selective baking cage, put them in the oven, heat them in the upper tube, rotate them, 150 ℃, and bake for 10 minutes.
4. Raise the temperature to 230℃ and bake for about 25 minutes (depending on the individual's need for baking, you can adjust the time flexibly).
5. Take out the baking cage, shake the baking cage and let the silver skin fall off, which is also helpful to heat dissipation and cooling.
6. After the beans are cooled, remove the silver skin. If you pay attention to it, you'd better screen the bad beans again. The silver skin is the film that finally clings to the surface of the raw coffee bean pulp. The coffee beans can be spread flat in the utensils and blown by mouth or fan. Soon the silver skins will be blown out, and then the coffee beans should be poured into a sealed glass jar as soon as possible. Then you can take out the coffee beans anytime and anywhere to grind and brew the coffee.
Tasting suggestions:
Make an espresso roasted coffee in a coffee press filter and compare it with the espresso made in the espresso machine in the store. By tasting the beauty of espresso roasted coffee, notice how the way the coffee is made affects the flavor of the coffee.
We use caramel to describe concentrated roasted coffee. This means that in this unique flavor of mixed coffee, the sweetness will continue to extend in its unique chestnut coffee. Her taste is similar to caramel floating in a layer of floating fat.
Excerpts from espresso roasted coffee:
There is nothing better than making the first espresso for the first customer of the day. As the honey-golden espresso flowed into the small cup, the air was filled with the aroma of spices and caramel. It always warms my heart and cheers me up.
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