A good cup of coffee mainly depends on three factors.
The raw bean quality of coffee, the roasting quality of coffee and the brewing quality of coffee are three main factors. So if you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after baking.
Baking quality of coffee beans:
a. Performance of roaster:
Stability, heat transfer efficiency, roaster type
b. Personnel quality:
Material properties, machine properties, understanding and mastery of coffee bean baking heat treatment characteristics (physical / chemical).
c. Preservation of roasted coffee beans:
At present, the preservation of roasted coffee beans in one-way valve bags is one of the most convenient and perfect methods. In addition to avoid air and ultraviolet rays, so that coffee beans re-oxidation. After the raw coffee beans are roasted, the gas produced in the cells is discharged outside the coffee beans, and then discharged out of the package through an one-way valve, which can make the coffee beans taste better!
So after the coffee beans are roasted, it is not immediately the best time to drink, but after 2-3 weeks, cooked in the air valve belt, the flavor will be better!
But do not leave it for more than 2 months, otherwise the flavor of the coffee will deteriorate and produce the smell of stink, and even the best coffee beans will go bad. Affect the flavor of coffee and the health of drinkers.
d. Baking degree:
The degree of roasting represents the degree of heating and coking of coffee beans. with the deeper the roasting degree, the volume of coffee beans will become larger, the appearance color will gradually blacken, and the taste of coffee will change from sour to sweet, salty and finally to bitterness; the aroma will change from flower aroma to nuclear aroma, coffee, chocolate aroma and finally coke flavor.
The roasting degree of coffee is divided into 8 common roasting degrees from the beginning of the first explosion to the end of the second explosion:
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About the mixing of coffee beans
People need to put coffee from different places together for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need to match (that is, different places of origin
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The relationship between coffee blending and roasting
Do you want to bake and then mix, or do you want to mix and bake first? Which way is better? If you have a definite recipe, of course the easiest way is to put different coffee beans together and then bake them together. But if you are trying and comparing different ingredients and proportions, you certainly want to roast all kinds of coffee beans before making various tastes.
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