3月11日咖啡烘焙中的脱水期（干燥期）The dehydration period (drying period) in coffee roasting

Описание к видео 3月11日咖啡烘焙中的脱水期（干燥期）The dehydration period (drying period) in coffee roasting

咖啡烘焙的干燥期对于很多人的理解都不一样，这是每个人对色值的感知度不一样，一时很难解释清楚，所以变成了玄学烘焙。但是资深的烘焙师不单单是烘焙中对咖啡豆色值的理解，还需要对咖啡生豆的理解才能明白干燥期。The drying period of coffee roasting has different understandings for many people. This is because everyone has different perceptions of color values. It is difficult to explain clearly at the moment, so it becomes metaphysical roasting. However, senior roasters not only need to understand the color value of coffee beans during roasting, but also need to understand the green coffee beans to understand the drying period.

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