Coffee roasting curve data-coffee hand brewing record table
Coffee Roasting Curve Data-Coffee Hand Made Record Sheet
Green beans (Green Coffee)
Unbaked beans have a green appearance and change color with the degree of baking.
Light Roast
The mildest baking method, the appearance is wheat color, after extraction, no fragrance, bitter taste, not suitable for drinking
cinnamon roast
Light Roast, cinnamon in appearance, more aromatic than Light Roast, good quality beans with sour taste, this baking method can stimulate its sour taste.
Medium Roast
Moderately roasted chestnut color, beginning to produce sour and bitter taste, soft taste, suitable for blending sour as the main body of American coffee.
Medium Roast (High Roast)
Slightly intense medium baking, brown in appearance, acidity suppressed, bitterness and sweetness intensified.
City Roast
Strong medium roast, City means New York City, sour and bitter just right.
Full City Roast
Deep-baked is darker than City Roast, with almost no sour taste.
Deep baking (French Roast)
Deep roasted beans are light black and feel like fat is about to spill out. Suitable for coffee omelets and Viennese coffee.
Deep Roast (Italian Roast)
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Introduction to the planting environment and natural conditions of coffee trees from flowering to fruiting
Introduction to the planting environment and natural conditions of coffee trees from flowering to fruiting Coffee trees bloom continuously from February to May. Bear fruit after anthesis. The fruit is green. No artificial pollination is needed. Every March, the branches of the coffee tree will appear white flowers, petals arranged in a spiral, the heart of the flowers jump around the petals, take a closer look, it is really like a small windmill playing in childhood, sending out bursts of jasmine
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How about San Douke roaster?-Yang Family Pegasus roaster price
How about the San Douke roaster? when the price of the Yang Pegasus roaster is 11, the heat preservation operation is to lengthen the time between the beginning of the first explosion and the density of the first explosion, so that more water vapor breaks out, and the smaller the heat preservation operation throttle, the stronger the degree of explosion. but the corresponding astringency will appear, this astringency is not deep drying, nor underdevelopment, or dehydration is not clean. The operation of the throttle after 21 explosion will directly affect the taste.
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