[reprint] Lao Qin exchanged written materials with Chongqing coffee roasting experts

Lao Qin exchanged written materials with Chongqing coffee roasting experts

Today, I have the honor to learn coffee knowledge with a senior coffee roaster expert, appreciate the coffee expert's excellent eloquence and professional skills, and admire the unique insights and explanations of coffee. The following are the written materials that we exchange coffee with.

Coffee beans must be roasted and ground by themselves, because this kind of coffee can maintain the best state after it comes out. The smell is fragrant, the taste is rich, the flavor is soft, and the roasted coffee beans are easily oxidized by oxygen in the air. The oil quality is deteriorated, the aroma is also volatilized and disappeared, and the deterioration is accelerated by many factors such as temperature, humidity and sunlight. Especially after multi-layer treatment of low-caffeine coffee beans, oxidation occurs very quickly, so in order to maintain the aroma and quality of coffee, we need to have our own simple roaster.

Coffee before and after roasting, the most important thing is to avoid contact with the air oxidation, if you are jealous of the petty bourgeoisie woman, Yega Xuefei that strong flower fragrance, unique fruit acid created her characteristics like a woman's charm, ultra-high moisture content, so that it is difficult to bake, but all this makes people more obsessed.

Make such an aftertaste cup of coffee, you must have good beans. I use imported beans my friends brought back from Brazil, including beans from Africa and Indonesia. Such beans are a little good, exotic and authentic. In addition, properly mixed, the taste is more full-bodied than ordinary fancy coffee, in fact, I like to make the taste to the extreme. I have made a lot of efforts for the taste, and the way the coffee is made has been studied repeatedly. Sulawesi, Ethiopia, and my favorite Mantenin 19 eyes are all excellent products. I like to make coffee by hand. Only by dripping slowly can I get the taste out of my mind.

Each boutique coffee has its own unique characteristics. Sulawesi's sour fragrance is like a living spirit dancing on the tip of your tongue, while Guatemala has the story of a man, all of which, coupled with specific music, creates a different kind of entanglement.

Generally speaking, the taste of coffee has a lot to do with the water temperature during blending. If you want the taste to show acidity, use low-temperature water to adjust it. After being mixed with hot water, the coffee tastes sweet and bitter. A good cup of coffee, from bean selection to brewing, has everything in it. For example, when making this Sulawesi, it needs to be brewed by hand at a water temperature of about 80 degrees, with a slightly sour taste and a full aftertaste.