Coffee baking software Artisan Chinese version downloads coffee baking curve software
Coffee baking software Artisan Chinese version downloads coffee baking curve software
In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.
The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.
High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.
Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.
Bake, cup test, bake, cup test! After continuous adjustment and tasting of coffee roasted with different coffee curves, the taste of coffee can be better.
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