What is baking degree?
Roasting skills determine the taste and aroma of coffee, raw beans do not have any flavor, but have a smelly smell. Only after being roasted can it be called coffee. 80% of the taste of coffee depends on roasting, so the purpose of roasting is to draw out 100% of the characteristics of coffee, so professional roasters need to understand the characteristics of each batch of coffee beans, in order to show the characteristics of coffee with the best degree of roasting. generally speaking, we will use roasting to fully understand the characteristics of a coffee bean. And then according to its characteristics of different roasting, because roasting is mainly to give play to the characteristics of coffee, not disadvantages.
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Coffee and water
There are all kinds of water around us. Some are called Mingshui. There are also rich types of mineral water in countries all over the world. However, the most convenient water is tap water that can be turned to a tap. So, what kind of water can be named coffee is more delicious? It doesn't seem to taste good to make coffee after boiling mineral water. There must be a lot of people who have had this experience. Why? Actually, that's because
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Organic coffee from Papua New Guinea
Organic coffee (Purosa Estate M10 JAS Organic) in Papua New Guinea the seeds of coffee from Papua New Guinea were introduced from Jamaica, Kenya, Tanzania and other countries more than 70 years ago in the 1930s. Formal planned cultivation since the 1950s; the main producing areas are Groca and Madha in the central mountains. This Polosa.
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