What kind of baking does peaberrycoffee belong to? how do you drink Balinese coffee peaberry?

What kind of baking does peaberrycoffee belong to? how do you drink Balinese coffee peaberry?

After taking a deep breath, I didn't smell much fragrance. On the contrary, it smelled a little like banana water. The beans were relatively small, spinning shape, size and color were not very neat. Although there was a trace of worry, I still felt that I couldn't be sure if I didn't drink it many times.

When cooking or powdering, it does not give off more fragrance. The color of the coffee is darker than the normal Blue Mountain coffee.

Holding the cup close to the nose, I felt some reserved aroma on the surface of the coffee. The change of aroma is similar to that of rock tea and Tieguanyin.

After taking a deep breath, I didn't smell much fragrance. On the contrary, it smelled a little like banana water. The beans were relatively small, spinning shape, size and color were not very neat. Although there was a trace of worry, I still felt that I couldn't be sure if I didn't drink it many times.

When cooking or powdering, it does not give off more fragrance. The color of the coffee is darker than the normal Blue Mountain coffee.

Holding the cup close to the nose, I felt some reserved aroma on the surface of the coffee. The change of fragrance is similar to that of rock tea and Tieguanyin.

Be careful to take a sip of coffee, temporarily can not find more words to describe, only think of two words: perfect. I also think of a song "Perfect moment". The taste of Peaberry has been enhanced in terms of bitterness and astringency. Generally speaking, the little frivolous acid on the surface of the Blue Mountains has also gone down from immersion, making it feel softer, more balanced and more full-bodied. More perfect.

The appearance is not very good Peaberry, the taste is the best. What's inside is the most important thing.

Tanzania produces a lot of adzuki beans (also known as round beans, Peaberry). After harvest, small beans with a round appearance are usually screened by vibrating automatic machines and sold to the international boutique coffee market at higher prices, which are widely welcomed by buyers in North America and Europe. Because of its appearance and internal density, bean fruit heats up faster than flat beans during baking, so it is relatively important to master the time when baking, which is suitable for light or even moderate baking.

A series of chemical changes occur during the baking process. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the coffee beans will about double in size and begin to show a light brown after stir-frying. After this stage is completed (after about 8 minutes of baking), the calories will be reduced. The color of the coffee soon changed to dark. When the preset baking depth is reached, cold air can be used to cool the coffee beans in order to stop the baking process.