Roasting started with Ethiopian dry-processed green coffee bean
Sea salt roasted coffee using the wok. Heat needs to be properly controlled. High heat may result in a sour taste because high heat burns the surface of the bean. Low heat with prolonged roasting may produce over-dried bean with depleted coffee aroma, giving a 'flat' boring taste.
This is just before French roast.
Natural gravity dripping coffee making style. Many exotic styles such as vacuum brewing or French press all have their shortcomings. With vacuum brewing, water passing through coffee powder is at the boiling pt., 5 degree above the ideal 95 degree C. Vacuum brewing makes hotter coffee but a 'flat' boring taste because much aroma is depleted (vaporized).
Starbucks cannot afford to do this because it is time consuming. Their practice is water required for the amount of roasted bean is poured into the powder all at once. This is like making a big cup of tea in one batch. Connoisseur tea drinkers don't do that. Sogo in Taipei adopts this natural gravity dripping style and also uses Japanese Hario coffee dripper and grinder except you don't see all the insulation around the dripper and the cup. Their staff are not chemical engineers, haha.
The kettle on the stove is receiving a low heat just enough to make tiny water bubbles. The water temperature translates to about 95 degree C.
Friends who drank this coffee all said the coffee is DIFFERENT (than Starbucks). Good taste cannot be described by words.
Nikon D5100 w/35mm AF-S f1.8
