Which is more slimming, light roasted coffee beans or medium-deep roasted coffee beans? Which tastes better, light roasted or moderately roasted coffee beans?

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In recent years, people's material living standards are improving day by day, and they are paying more and more attention to healthy eating. Coffee as one of the common drinks in daily life, how to drink coffee healthily is also called a topic of concern. Qianjie Coffee will introduce what kind of coffee is suitable for everyone to drink. Black coffee healthier coffee is divided into milk coffee and black coffee, generally black coffee will be healthier, black coffee is a general term without milk and sugar, including hand-brewed coffee, American coffee and so on. Among them, the coffee beans used in these black coffee are different in roasting degree and their flavor performance is also different.

Coffee roasting degree one of the coffee beans roasting has largely determined the direction of the flavor of this bean, coffee bean roasting can be simply divided into three degrees: light roasting, moderate roasting and medium / deep roasting. Shallow roasting / Cinnamon Roast bean time: the beginning of an explosion to the dense flavor: the bean surface is cinnamon, at this time the grass flavor has been removed, strong acid, slightly fragrant, often used to brew hand coffee.

Moderate roasting / Medium Roast bean time: from the explosion to the end of the flavor: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used for hand-brewing coffee or blending coffee.

Medium-depth baking / City Roast bean time: after the first burst, that is, the first and second explosion middle flavor: the bean surface is light brown, the taste is bright and lively, the sour and bitter balance is light, and the high-quality flavor of the coffee is released, which is the standard roasting degree and the favorite baking degree of the public.

Deep roasting / Italian Roast deep roasting, also known as "Italian baking" under the bean time: the end of the second explosion to the bean surface blackened out of the oil flavor: the bean surface is black and oily, coffee fiber before carbonation, strong and complex taste, bitter strong, with a strong fried and scorched flavor, mainly popular in Italy, more Italian coffee Espresso to use. Is it healthier to roast coffee lightly? The researchers found that most of the beneficial ingredients did not change between different degrees of roasting, but chlorogenic acid and antioxidants decreased significantly in deeper-roasted coffee. Chlorogenic acid is an important bioactive substance, which has the functions of antibacterial, antiviral, increasing white blood cells, protecting liver and gallbladder, anti-tumor, lowering blood pressure, lowering blood lipid, scavenging free radicals and stimulating central nervous system. Therefore, it is concluded that lightly roasted coffee is healthier. According to current research published in the Journal of Video Medicine, Scandinavian baking is a more "healthy" way of baking than Italian baking. In other words, light-roasted coffee contains more beneficial substances than deep-roasted coffee. Since lightly roasted coffee is healthier, how to brew lightly roasted coffee beans? Take Qianjie Coffee's Yega Xuefei sun-drying cherry project as an example, this bean is lightly roasted.

[Qianjie Coffee brewing parameters] Powder quantity: 15g powder / water ratio: 1:15 water temperature: 90 °C grinding degree: medium fine grinding (standard sieve 20 pass rate 78%) filter cup: V60 brewing process first prepare kung fu (warm filter cup, pot, grind coffee, prepare water at the right temperature), pour in coffee powder. Carry out the first stage of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled outward from the center, and the coffee powder absorbs water and slowly expands to form a bulging "coffee burger".

Stop injecting water to 30 grams of water and wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water flow remains stable and vertical when the water column hits the coffee powder layer. This section releases the coffee foam and permeates the whole powder layer surface. The liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is 100 grams.

When the liquid level drops to 1 stroke 2, the last stage of water injection begins, this section also "smells fragrance" along the center to inject 95 grams of water, the original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage of water injection. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction.

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