Professional coffee roasting| Can Taguchi make mistakes? Glass conversion temperature and coffee bitterness

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style). Usually, the more serious people are, the easier it is to get into the mud and difficult to get out. The more hard they are, the deeper they sink. For coffee bitter cause of discussion, the mainstream of today's argument is attributed to chlorogenic acid, and domestic coffee works are not many, Mr. Taguchi's translation is a very important source of relevant knowledge, especially