Introduction of Grinding scale Manor in Yunnan Coffee Bean production area

Introduction of Grinding scale Manor in Yunnan Coffee Bean production area

SCAA or SCAE's CUPPING standard can be read in a book. The customary treatment and flavor of each production area are very complicated, and the cost of learning such as flavor wheel is too high. Can you imagine asking someone who just wants a drink to understand the difference between cardamom and cherry one by one? Are they sure they won't go crazy when they see the picture below? How is it possible for the average coffee drinker to understand what that number means for ordinary coffee drinkers, including the Eagle number that describes the degree of roasting?

One is the blending method of baking degree: because the taste of light stir-frying is sour and the deep-fried taste is bitter, some people mix coffee beans with different roasting degrees in order to obtain a sense of balance in taste in order to achieve a sense of balance in taste. in the mixing, it is often used by shallow stir-frying plus medium stir-frying, or medium-fried and deep-fried, if the mixture of light-fried and deep-fried is due to the difference in baking degree and the two are equal. Then the deep-fried taste will overwhelm the shallow-fried taste, making the taste lose the sense of balance. Therefore, it is suggested that the best way to get a balanced taste is to stir-fry beans in 3pm 4 and deep fried beans in 1max 4.

Another method is to mix different coffee products to change the flavor and increase the sense of flavor distribution. when mixing coffee, we should first emphasize a theme: when mixing different products of coffee, the baking degree should be the same, and the particle size of beans should be the same, so as not to override other coffee beans because of the deep roasting of some coffee and the destruction of the original proportion.

Level 1: Strictly Soft is extremely gentle / level 2: Soft is gentle / level 3: Softish is gentle / level 4: Hard is not palatable / level 5: Rio Rio iodine choking taste

The first thing good coffee should do is that there are no defects in the mouth, monotonous bitterness (the heavy-baking school pays great attention to the analysis of bitterness, good bitterness such as bitter sweetness, the bitterness of scorched fragrance is what they pursue, and monotonous bitterness should be avoided). Astringent taste (picking out a handful of dead beans after baking will have a clear feeling) bitumen (below, I just picked a most extreme thinking, usually this kind of beans are stuck in the roaster. The smell of grass (light baking is common, accompanied by astringency and hemp) and acidity that closes people's eyes (many shallow baking genres are half-baked with all kinds of sharp beans)