Introduction to roasting of coffee beans

One: coffee bean roasting purpose:

1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.

Introduction to the roasting methods of coffee beans

Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)

Slow baking (12-40 minutes)

Third, the roasting of coffee has the following degrees:

1: light baking, light fragrance and high acidity are one of its major characteristics.

2: medium baking with high acidity and light mellow aroma.

3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)

Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)

Four: through the above picture, we know the baking effect of various degrees.

Now I would like to introduce the characteristics of the above roasted coffee beans.

Light: the lightest baking, no fragrance.

Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.

Medium: medium baking; mellow, moderate sour taste.

High: bitterness in acid.

City: bitterness is better than acid.

Full city: bitter without sour taste, Central and South American style.

French: bitter, black, French baking.

Italian: oily, black, Italian baking. Generally used for espresso