The Alchemy of the Coffee Magician

In addition to the inherent quality and flavor of raw beans, the taste of coffee mainly depends on roasting. The correct roasting technique is like the ancient alchemist "turning stone into gold", giving coffee extraordinary life. In other words, the taste of coffee is mainly determined at the stage of baking, and the taste depends on the quality of baking skills.

Only to master the flavor of raw beans from different areas, through different degrees of roasting, so that coffee beans give play to the greatest characteristics, showing the best taste.

Therefore, roasting is the "focus" of coffee processing, and raw beans become "black gold" in modern "alchemy".