Charming deep-roasted coffee beans | Coffee workshop

Guangzhou began a new round of rainy season, often thunderstorms and sudden torrential rain, the most rain is in Guangzhou during this period. Sometimes I feel that the sudden shower is like God's gentleness in making coffee. Of course, this is what I thought when I sat in the cafe thanking myself for not being drenched in the rain.

Recently, there are a lot of new beans in the store, such as looking forward to , some fresh and floral beans. After a round of cup testing, the tongue is finally a little tired with these smells. Until one rainy afternoon, a guest ordered a cup of Blue Mountain Coffee and tasted it after brewing it. The charming, fresh and refined fragrance was accompanied by the aroma of Chinese fir and finally turned into the sweet taste of chocolate. It was almost enjoyable on a rainy day, and the taste was awakened. I like the sweetness of the back section of deep-roasted coffee beans, which is not like the sweet and sour shock of shallow baked beans.

However, is deep baking better or light baking better?

This issue has been debated for more than half a century. After all, it's hard to tune. I love both, .

Many people often treat deep-baked beans as useless, believing that well-baked beans are carbonized to mask the smell of rotten beans, such as tires, sundries, rot and fishy soil. However, it is true that some practitioners will do this, refusing to spend money on good beans and using deep baking to remove the bad smell of rotten beans. However, we can not deny all practitioners, especially a small number of small bakeries who are highly skilled and spend a lot of money on hard beans to delve into the field of heavy baking.

The sweet aroma of deep-roasted coffee is obviously different from that of light-roasted coffee. Deep-roasted beans are low and thick, sweet and heavy, with a sweet smell coming from the nostrils, which are mainly felt by the root of the tongue or throat, while light-roasted coffee beans are light and bright, rising sweetness and low sweetness, sweet and sour aroma mainly appear on the tip of the tongue, both sides of the tongue and the nasal cavity.

Different heat, temperature, baking time and firepower curves of deep-roasted coffee and light-roasted coffee make carbohydrate degradation, polymerization and other complex chemical changes.

Coffee beans themselves are not bitter, and the way they are roasted determines whether the coffee is bitter or not. Chlorogenic acid lactone and phenyllindane are the two most bitter compounds in coffee, both of which are the degradation products of chlorogenic acid in coffee raw bean during baking, and the heat generated by them is different.

Chlorogenic acid lactone is formed in the process of shallow to moderate baking before the second explosion, and continues to bake. After the second explosion, chlorogenic acid lactone will be degraded into more bitter phenyl lindane, which is the bitter substance of deep-roasted espresso.

Delicious deep-roasted coffee beans are really rare and usually have a smoky smell. Only by correctly mastering the firepower and time can the production of bitter factor phenyl lindane be greatly reduced, so that the oil-producing beans can moisten the throat with glycol in the fresh state and have no bitter taste.

The hot summer muggy sun can stimulate the taste buds with a cup of lightly roasted coffee. It would be better to have a cup of warm deep-roasted coffee in such a rainy weather.