--咖啡豆烘焙實驗(600 克)

同一烘焙度, 同一時間完成, 但三種不同底韻? 自2016年4月, fresh 研發另一種更穩定, 每次重覆性更高的烘焙方法, 經過半年時間, 系統大致完成, 完成後開始找尋答案, 有烘焙曲線? 同時間有關? 升温率?.......etc......... 現在, fresh 嘗試烘焙同一款豆, 同一溫度下豆, 同一時間, 只用系統調控烘焙方法令底韻改變, 有趣嗎? 暫時每天只作一次實驗, 豆方面暫時選擇耶加雪夫. Since April 2016, we in Fresh Coffee HK have been developing a reliable and easily reproducible method of coffee beans roasting. After six months of dedication and countless sleepless nights, we have come up with a novel system to test our roasting theories. Do roasting curves matter? Is roasting time the more important factor here? Or is it something else that's more elusive? Presently in Fresh Coffee HK, we are running a roasting experiment. We have picked out Yirg for our purposes and we aim at getting roasted coffee that tastes fundamentally different using the same initial roasting temperature and overall roasting time. you can now experience the fruit of our latest endeavours . At this price , you will get three bags of coffee, each roasted to the same level but tastes different from each other. (3 x 200g)

本分類中沒有商品。
您的IP地址是: 107.23.176.162
版權所有 © 2019 fresh coffee beans and tea house. Powered by Zen