Roasting Concepts 烘焙概念 - Intro 开篇简介

Cafe imports是一家比较有意思的咖啡公司，主营业务为生豆贸易，官网是 cafeimports.comCafe imports也有关于咖啡的线上与线下课程，cafeimports.com/education上会有更全的分享视频为了方便内地咖啡学习者，译者经过授权后，特翻译并上传主讲人Joe Marrocco译者：Sean 尹三井B站ID：Sean尹三井咖啡烘焙既有科学部分也有艺术的部分，两者都是非常有趣的烘焙的学习中很多东西都是没有完全的“对”和“错”的，面对观点时要记得考虑思考的角度，希望大家都能好好学习、天天向上~~原文链接的导读如下：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.：）咖啡烘焙真真是一门手艺，是艺术与科学的融合。无论是哪一项技艺，成为大师之路必然漫长而又孤独。能与同侪交流合作，必然事半功倍。有鉴于此，我们开通了全新的免费咖啡教育视频栏目Roasting Concepts《烘焙概念》，希望与各位共同进步。在这个渐进的介绍性短视频系列中，我们会深入探讨咖啡烘焙的三个要素：豆子，机器以及风味。Joe Marroco不仅将单独介绍这三个要素，还将解释三个要素之间的关系。我们制作每一篇教学内容的目标，并不是要告诉我们的读者“正确”购买、烘焙和品尝咖啡豆的方式，而是让读者们了解相关的知识，从而激励读者们去学习、去理解、去尝试，从而作出适合自己的选择。本系列视频将会详细分析咖啡烘焙过程，解释在烘焙机中发生了什么，并通过连结烘焙、咖啡豆和呈现方式三个概念点，帮助读者们以容易理解的方式提高烘焙质量，提高烘焙的稳定性。: )版权信息：以上文章内容转载自【The Sheep Club】，转载请联系原作者。作者：Sean尹三井侵权请联系：weixin@coffeesalon.com投稿合作：tips@coffeesalon.com