{"id":3681,"date":"2019-11-23T09:38:54","date_gmt":"2019-11-23T01:38:54","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=3681"},"modified":"2019-11-23T09:38:54","modified_gmt":"2019-11-23T01:38:54","slug":"some-common-problems-in-the-baking-process-of-coffee-beans","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/de\/some-common-problems-in-the-baking-process-of-coffee-beans\/","title":{"rendered":"Einige h\u00e4ufige Probleme beim Backprozess von Kaffeebohnen"},"content":{"rendered":"
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4,8\/5 - (20 Stimmen) <\/div> <\/div>

Many coffee bean bakers<\/a> always have a variety of problems when roasting coffee. For example, coffee can have a raw taste, smoky flavor, or the taste of coffee is bitter. Most of these problems are caused by improper operation or inadequate machine maintenance, not the problem of the machine itself. Let’s solve these problems one by one.<\/p>

Bitterkeit in Kaffeebohnen:<\/h2>

Tief ger\u00f6stete Kaffeebohnen neigen dazu, bitter und verbrannt zu schmecken. Wenn Sie diesen Geschmack vermeiden m\u00f6chten, besteht die \u00fcbliche Methode darin, die R\u00f6stzeit anzupassen und versuchen, kein Feuer in der sp\u00e4teren Phase des R\u00f6stprozesses hinzuzuf\u00fcgen. Au\u00dferdem sollten Proben im Voraus genommen werden, um die R\u00f6stung des Kaffeebohnenb\u00e4ckers<\/a> zu beobachten.<\/p>