Introduction to the baking curve characteristics and flavor description of Colombian coffee beans
Introduction to the baking curve characteristics and flavor description of Colombian coffee beans
Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion.
1. Shallow baking (Light)
The most mild fried culture, no fragrance and concentration to speak of, the beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking. It's usually used as an experiment.
2. Deep shallow baking (Cinnamon)
Also known as cinnamon baking, for the general popular degree of frying, leaving a strong sour taste. The color of beans is quite similar to that of cinnamon, so it is also called cinnamon baking and its sour taste is aggravated. Be favored by people in the western United States.
Brew flannel with 80 degrees water. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, then the bitter taste slowly fades away, followed by a cup of coffee with obvious acidity and slight sweetness. Looking forward to the smell after the third day
- Prev
Grinding scale of Starbucks Nicaraguan Coffee beans introduction of varieties produced by the method of taste treatment
The Grinding scale of Starbucks Nicaraguan Coffee beans the varieties of high-quality Nicaraguan coffee are grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It has a strong aroma.
- Next
90 what is marked in the coffee industry? coffee shop industry analysis
90 ten in the coffee industry is marked what is the meaning of coffee shop industry analysis NinetyPlus, the direct translation is 90 +, or more than 90 points. Friends outside the industry may not understand that a coffee bean of more than 90 points means it is close to perfect for coffee lovers. Whether we are talking about the cup score or the CoffeeReview evaluation score, it is a hard-won honor. twenty
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?