Nantou country surname specialty coffee - in shallow baking

Mori Takasago coffee country in cooperation with the surname township, Nantou County, "Lin Yuan coffee", the introduction of quality level in shallow baking raw Arabica coffee beans. State surname township coffee cultivated using natural farming, fruit plump beans with a touch of grass fragrance, not the pesticide, no chemical fertilizers, is completely zero pollution zero pollution "green coffee." Baked taste spectrum, taste clarity, mellow and sweet, not bitter astringent, caramel taste buds spread, drinking endless aftertaste, sweet lasting, is a favorite of professional bakers. We use the country name Mr. Coffee beans 林文弘 Linyuan Township, sent for well-known baked beans optimizing baking division, through continuous measuring cup, to find the best performance of these beans taste spectrum, closer to the shallow baking baking depth into this schedule, a small amount of customization of the baking. Features of the batch of beans is sweet and sweet, with the average generic name of "sweet" different, long finish these beans, sweet like honey after drinking camel lingering in the mouth. After the good beans cool only see real skills, no matter in any way this beans brewing, brewing tips on how, able to drink out of a deep sense of sweet inside. Taiwan can be called beans in honey, a rare best. ** ** Preservation and use And commercial "ground coffee" is different from the old beans, specialty coffee drink only fresh. Mori Takasago coffee on how to save the freshness of the coffee into a great deal of effort. Fresh roasted coffee is a good product, beans inside are ongoing chemical changes, carbon dioxide discharged appropriately referred to as "exhaust" process lasts four days to a week. At this stage, the cooked beans within the chemical conversion continues, since the container or bag filled with carbon dioxide to form a protective layer to help reduce oxidation beans conversion process. This conversion process is necessary to process the division mouth baked beans "raise bean" coffee flavor is formed. Mori Takasago coffee roasters in the baking is completed, the first seal ripening beans, and then sent to the factory packaging. In order to enable consumers to enjoy the best coffee in the open, we conducted an experiment on the characteristics of this batch of beans, decided to only five days of ripening activities before fully ripened let the beans into the factory packaging. Vacuum, nitrogen filling, so that cooked beans with the freshest flavor stored in an inert gas environment. In this way, they will be suspended jar beans cooked into, silently waiting for consumers to enjoy a nice ring to open seaming again exposed to air, the final stages of maturation. When sealed in a nitrogen atmosphere beans Kaifeng, the need for "wake up beans" another piece of the process. Similar wine "hangover", originally sealed tank nitrogen fugitive, coffee re-exposed to air, and begin again the exhaust ripening. Mori tank bottom Takasago original coffee beans canned a one-way exhaust valve, an exhaust valve to label seal. Consumers should immediately tear off after opening the can, in order to facilitate the smooth discharge effect. Because of the role of nitrogen storage, "awake beans" about a five-day course of a week or so. This process is carried out beans with consumers, we recommend that consumers try to drink the third day from the opening segment, this experience gradually cooked beans into a stage, a great variety of different flavors. According to Sen Takasago coffee cupping their results, this optimum flavor from the beans after opening the seventh day of the beginning of the best tasting, lasts about two weeks, it is recommended to taste completed during this segment of consumers. Origin / manufacturing methods Taiwan