Fried degree of coffee beans

What is the fried culture of coffee? The act of fried coffee and raw beans is called fried culture in the coffee industry. When coffee beans were discovered in the early days, coffee was always consumed by boiling raw beans, but it has been used until now after it was found that fried culture can lead to the real aroma of coffee. The raw beans of coffee beans are actually tasteless, and as we all know, the particularly charming aroma of coffee is caused by the action of frying, according to this reason, the aroma of coffee can also be distinguished by the level of frying, so to sum up, if there is no frying technology, coffee will not become a worldwide drink.

Coffee beans show a light green brilliance, once fried, the coffee beans will turn brown, the longer the stir-fry, the deeper the brilliance. In the past, people sincerely thought that coffee would turn brown because it contained brown pigment, or because of the coke products caused by sucrose carbonization. However, it was not until recent studies that it was found that this brown phenomenon was related to the strange ingredient chloric acid of raw beans. Coffee will change greatly as a result of fried culture. the most obvious change is in the fragrant department. Raw coffee beans have only rare different aroma components, but after fried culture, coffee beans will be added to hundreds of different fragrance flavors. for example, the aroma of coffee, sweet and scorched taste, milk slightly sour flavor, caramel flavor and so on. Although coffee fragrance is said to be rare, it does not happen at the same time, but it occurs at each frying stage through the chemical spinning process of complex paintings. therefore, the frying level of coffee beans will have a significant impact on the aroma of coffee.

The sweetness, sour, bitterness and strong feeling of coffee are called the four great flavors of coffee, which are also produced by fried culture, although the types of coffee beans will have an impact more or less, but the greatest impact is still the level of coffee fried culture, especially the heat during fried culture.