Roasting Concepts - Seed 種子篇

Cafe imports是一家比較有意思的咖啡公司，主營業(yè)務(wù)為生豆貿(mào)易，官網(wǎng)是 cafeimports.comCafe imports也有關(guān)于咖啡的線上與線下課程，cafeimports.com/education上會(huì)有更全的分享視頻為了方便內(nèi)地咖啡學(xué)習(xí)者，譯者經(jīng)過授權(quán)后，特翻譯并上傳主講人Joe Marrocco譯者：Sean 尹三井B站ID：Sean尹三井咖啡烘焙既有科學(xué)部分也有藝術(shù)的部分，兩者都是非常有趣的烘焙的學(xué)習(xí)中很多東西都是沒有完全的“對(duì)”和“錯(cuò)”的，面對(duì)觀點(diǎn)時(shí)要記得考慮思考的角度，希望大家都能好好學(xué)習(xí)、天天向上~~原文鏈接的導(dǎo)讀如下：Roasting coffee truly is a craft, the intersection of art and science.Becoming a master of any craft is a long and lonely process, one made much easier through collaboration and cooperation. We are about to embark on that process together, through a brand-new free educational video series:Roasting Concepts.In this progressive collection of short instructional videos, we will dive in to the three main elements that are in play for the coffee roaster: the seed itself, the machine, and the taste. Joe Marrocco is your guide not simply through those three invaluable subjects, but also the relationships among them all as well.Our goal with every educational resource we provide is not to prescribe “right” or “wrong” approaches to buying, roasting, and tasting coffee, but even more significantly to empower you with knowledge that will propel you on your own journey. Our goal with this series of videos is to describe what exactly is happening in the coffee roasting process, and to help you optimize your quality by connecting the conceptual dots between your roasting machine, the coffees you choose, and the methods you apply to create the flavor profile you desire in a repeatable, accessible way.：）咖啡烘焙真真是一門手藝，是藝術(shù)與科學(xué)的融合。無論是哪一項(xiàng)技藝，成為大師之路必然漫長而又孤獨(dú)。能與同儕交流合作，必然事半功倍。有鑒于此，我們開通了全新的免費(fèi)咖啡教育視頻欄目Roasting Concepts《烘焙概念》，希望與各位共同進(jìn)步。在這個(gè)漸進(jìn)的介紹性短視頻系列中，我們會(huì)深入探討咖啡烘焙的三個(gè)要素：豆子，機(jī)器以及風(fēng)味。Joe Marroco不僅將單獨(dú)介紹這三個(gè)要素，還將解釋三個(gè)要素之間的關(guān)系。我們制作每一篇教學(xué)內(nèi)容的目標(biāo)，并不是要告訴我們的讀者“正確”購買、烘焙和品嘗咖啡豆的方式，而是讓讀者們了解相關(guān)的知識(shí)，從而激勵(lì)讀者們?nèi)W(xué)習(xí)、去理解、去嘗試，從而作出適合自己的選擇。本系列視頻將會(huì)詳細(xì)分析咖啡烘焙過程，解釋在烘焙機(jī)中發(fā)生了什么，并通過連結(jié)烘焙、咖啡豆和呈現(xiàn)方式三個(gè)概念點(diǎn)，幫助讀者們以容易理解的方式提高烘焙質(zhì)量，提高烘焙的穩(wěn)定性。: )版權(quán)信息：以上文章內(nèi)容轉(zhuǎn)載自【The Sheep Club】，轉(zhuǎn)載請(qǐng)聯(lián)系原作者。作者：Sean尹三井侵權(quán)請(qǐng)聯(lián)系：weixin@coffeesalon.com投稿合作：tips@coffeesalon.com