Did you know the coffee bean how to become a good taste of coffee from a rough raw bean? There are a lot of secrets hidden in it.
Coffee growth zone has Arabica and Canephora species, and the fruit of coffee is elliptical, divided for flat bean and round bean. Roasting coffee bean starts around the 15th century AD. Before pouring raw beans, remember to preheat the roasted machine for 10 minutes. Brewing coffee does not use hot water, but use room temperature water. And the feature is mild taste, because the bitterness and fragrance are not completely dissolved into the water. Filter paper drip type is the highest rate of brewing method for home use.
Raw coffee beans almost can kill all microbes after roasted. If you need to wash the raw coffee beans, please pay attention to two points: do not soak for too long time; moderately dry. The bulging of coffee bag because the carbon dioxide released from the coffee beans. A lot of carbon dioxide is likely to bursting the coffee bag, so consider the security and quality guarantee, it is necessary to degassing the amount of carbon dioxide. So, choosing the coffee bag with one way valve or put the carbon dioxide absorber in it or others method is necessary.
Sour taste dissolve rate is fast, and there is no difference for dissolving into water at 3 and the 5 minutes, while bitter taste dissolve is slower, so the longer the extraction time, the more bitter for the coffee.