What's the flavor of moderately roasted Robstein coffee beans?
What's the flavor of moderately roasted Robstein coffee beans?
The darker the robusta beans are baked, the more delicious they are; the darker the Arabica beans are baked, the more delicious and special they lose. On the other hand, medium baking can make their delicacies well displayed.
The automatic sorting machine separates high-quality coffee beans from many coffee beans, removes beans that are too light or too black, and applies very sophisticated production control techniques to reduce the percentage of unqualified coffee beans, including: ultraviolet fluorescence analyzer, identify moldy beans; trichromatic light mapping technology produces color fingerprints (yellow-green, red and infrared) for each coffee bean.
Soluble coffee needs vacuum packaging because it has strong water absorption. In roasted coffee, soluble coffee does not contain a lot of volatile substances, and most soluble coffee is made from robusta coffee. Robusta coffee is cheaper and contains more caffeine than Arabica coffee.
Before the end of the first explosion and the second explosion, 190 ℃-200℃ out of the pot. Freshly baked beans will continue to discharge carbon dioxide, need to raise the beans, the next day cup test, let the beans volatilize out.
Began to test the cup, coffee powder: 8.25g; water: 125MLMagol 93 ℃.
Robusta: the front and back part of the flavor is moderate and has a good sense of balance.
Manning: the sweetness is not high, the bittersweet balance.
Brazilian Syracuse: low sweetness, many miscellaneous flavors, sweet and heavy.
Freshly baked coffee is the best! Different baking curves of the same kind of beans can bring differences in flavor. Coffee bakers are welcome to try and hone their skills!
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