咖啡烘焙（Coffee roasting）.docVIP

咖啡烘焙（Coffee roasting） Preface A few years ago I learned a very important course is coffee, espresso and other immersion brewing method, such as the French press and filter, different, and I recently received a sample of Costa Rica beans, is also just finished off by a coffee consultation expert Willem Boot cup test course, I cant wait to put fresh ceramic cup special pot used....... In my hot water injected about five minutes to prepare good like beans, the beans show lively flavor and thick taste; but in the espresso machine on cooking, in the cup performance is lemon citrus characteristics over some of the sweetness of the beans. The two time was the northern Italian roast of Costa Rica, so what caused the cup flavor so different? This is related to the time the coffee powder is soaked. At least as far as we know, espresso has a short soak time, and other kinds of boiling method soak for a long time. Understanding the significance of baking and knowing how they taste after extraction is the key to ensuring the quality of the top cup. In general, the more deep the baking, the less the acid, the more bitterness, but the deeper the roasted coffee beans, the longer the flavor is extracted. Deep roasting espresso is sweet, but in contrast, other flavors of coffee beans are impaired. So how do we decide which baking degree to use to make espresso? Espresso how deep and deep can beans be baked and still have good espresso performance? How do you use these different baking styles to add features to your cooked soybean retail business? Please go on and read it. Talking about mixing beans When we talk about baking espresso beans, were actually talking about the beans. The highest sweetness points of various coffee beans in different producing countries are presented at different baking sites, so the baker must find a balance between baking and mixing to make a good espresso. This knowledge begins with baking and picking beans, as well as baking the masters own taste acuity,