How to mix coffee beans so that they can be ground into powder? how to drink the formula?
How to mix coffee beans so that they can be ground into powder? how to drink the formula?
Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion in Kenya is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, with the first explosion reaching about 202 degrees Celsius and the second explosion around 228 degrees Celsius. First, let's talk about espresso coffee. It is not a simple jigsaw puzzle. A certain coffee is sour and bitter, and then the taste is balanced when put together. The taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste evaluation. Do not ignore the other flavor characteristics produced by the superposition of flavor. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.
1. The first choice is to choose good water: no matter how good coffee is, it must be accompanied by good water quality. In a cup of coffee, more than 98% of the ingredients are "water". The importance of water is beyond doubt! If you use bad water to brew coffee, even the best beans will be in vain-because bad water can destroy the best coffee. Even a simple "filter kettle" can filter out many bad substances for "tap water", making the brewed coffee more fragrant, strong and mellow. Like making tea, you need to avoid using distilled water, and if the tap water in your place is of poor quality, using clean mountain spring water is also an ideal way.
2. Good coffee beans: freshly roasted coffee beans retain the most fragrant and charming coffee flavor, and can easily make a cup of the most mellow coffee; the stale coffee bean flavor has long been lost, and can only boil a cup of bitter black water that is not mellow enough and may even be out of tune. If you don't buy baked bread that was baked a month ago, from now on, refuse to buy "stale" coffee beans / coffee powder that are not clearly marked with a baking date or have been roasted for more than seven days.
3, drinking time: brewed coffee, should be drunk in time, only with relish, do not lose the original flavor, do not store in the coffee pot for too long.
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