WaterManagement น้ำกับปฏิกิริยาเคมีในการคั่วกาแฟ
Last updated: 5 Oct 2023
1199 Views
Related Content
At Preeda Roasterys roasting class, students get to taste both their own roasts and their classmates.
One common challenge many specialty-coffee roasters encounter when roasting dry-process coffee is the appearance of overly strong fermented aromasoften leaning toward ripe or overly alcoholic fruit.
Trying to prolong the Maillard phase in the hope of increasing complexity or flavor profiles, but why does the result turn out the opposite?
