Blue Mountain Coffee: It is a coffee bean produced in the Blue Mountains of Jamaica at an altitude of over 2500 feet. It is a slightly sour, smooth, sweet, and delicately flavored coffee; Pure Blue Mountain coffee has a mild taste and aroma, but it tastes very mellow and delicate; Having the taste of nobility, it is the finest coffee in the world.

350 roasters gather for the ABRC designated bean roasting competition The dream coffee in Zhongshan has been successfully completed! ABrC Designated Bean Roasting Competition Final Results Champion: Yuan Shuai (Xiamen Station) Runner up: Yan Feng (Shanghai Station) Third place winner: Wang Yanfan (Dongguan Station) Congratulations to all of you! Stand out from 350 participating roasters nationwide Winning the top three! Don't lose heart even if you haven't won a place The key is to participate!

The fresher the coffee, the better, right? Yes... but not entirely. No one wants to drink aged coffee, but brewing coffee immediately after roasting can also lead to a disappointing taste due to the exhaust of coffee. Whether you are a roaster or a barista, you need to understand this. Therefore, let's explore what coffee exhaust is, how it affects your brewing process, and what measures should be taken to address it.

Roasting coffee is a management of heat aimed at altering the physical and chemical composition of coffee beans. As Candice Madison, the roasting director of Royal Coffee, a raw bean supplier, said, ‘Roasting is actually playing with heat We know that different types of heat supply are generated during the roasting process, and their effects will vary during the roasting process. Let's review conduction heating and convection heating, and how to improve roasting results by regulating them.

Each gas burner is designed to operate safely and effectively within a certain range of gas pressures. For example, machine manufacturers may recommend a range of 3-5 kPa. The recommended scope should be listed on the badge on the side of the roasting machine or on the manufacturer's website. Almost no one tells roasters that the maximum pressure upper limit of the recommended range is much higher than the lower pressure limit. Poor air pressure can force many roasters to roast fewer beans or roast slower. I have seen an increase in air pressure leading to a 50% increase in the amount of roasted coffee per hour.

Danny Andrade's love for coffee can be traced back to his hometown of Brazil in 2006. In 2008, he moved to Australia and continuously studied and worked in the specialty coffee industry. Danny Andrade often travels overseas and maintains partnerships with many boutique coffee farms in Colombia, Brazil, Panama, China, and Indonesia.