Coffee roasting degree shallow roasting deep roasting stage difference between roasting degree and acidity of coffee beans

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The roasting degree of coffee largely determines the flavor trend of coffee, and when buying individual coffee beans, you can notice that the label will indicate the degree of roasting, such as light roasting, medium roasting or deep roasting. Some also mark cinnamon baking, city baking, French baking and so on. The front street of this article will show you how to distinguish the roasting degree of coffee beans.

In the beginning, there was no standard for coffee roasting?

Coffee is a producing country growing between the Tropic of Cancer and the Tropic of Cancer, while coffee roasting usually transports raw beans to the place of consumption before roasting. Every country and region thinks that light baking, medium baking and deep baking are not tuned and lack of comparability. We do not agree with each other's definition of baking degree. As one of the authoritative representatives of the coffee industry, the American Fine Coffee Association (SCAA) has joined hands with Agtron to use the coffee Agtron value as the standard, so that people can use each other's baking experience to communicate on the "same channel".

SCAA baking standard

SCAA uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and divides the color from light to deep into eight equal parts to make eight standard color blocks, which can be used by the coffee industry as roasting identification. Qianjie Coffee now roasts beans between cinnamon roasting and medium roasting. The medium and shallow roasted coffee beans in the front street continue to caramel for about 1-3 minutes according to the characteristics of the coffee beans after the first explosion, raising the overall level of the coffee beans. At the same time, the acidity decreases and the alcohol thickness increases, while the medium and deep roasting in the front street is actually medium roasting, which will be baked as soon as it is close to the second explosion.

Agtron color value # 95: light baking (Light Roast)

Time to drop beans: the density of explosion is coming to an end.

Agtron color value # 85: cinnamon baking (Cinnamon Roast)

Time to drop beans: before and after the end of the explosion

Agtron color value # 75: medium baking (Medium Roast)

Time to drop beans: after the explosion is over

Agtron color value # 65: deep baking (High Roast)

The time of dropping beans: the quiet period between the first explosion and the second explosion

Agtron color value # 55: urban baking (City Roast)

Time to drop beans: the second explosion begins.

Agtron color value # 45: city-wide baking (Full City Roast)

Time to drop beans: before the second explosion is dense.

Agtron color value # 35: French baking (French Roast)

Time to drop beans: when the second explosion is dense

Agtron color value # 25: Italian baking (Itatian Roast)

Time to drop the bean: the oil begins to seep out of the bean surface

Flavor performance of coffee with different roasting degrees

The above description may be difficult for beginners to understand. Here, Qianjie divides the eight roasting levels into four categories, so that people can understand the direction of coffee flavor at a glance on different levels of coffee beans.

Shallow roasting (light roasting and cinnamon roasting respectively): lightly roasted coffee beans highlight fruit and flower aromas after cooking, the acidity increases obviously, and the taste is clean and bright.

Moderate roasting (moderate roasting and deep roasting respectively): moderately roasted coffee beans have obvious alcohol thickness, decreased acidity and full and solid taste.

Medium and deep roasting (urban roasting and city-wide roasting respectively): the medium and deep roasted coffee beans have no acidity at all after brewing, and the coffee is mellow and bitter.

Deep roasting (French roasting and Italian roasting respectively): deep-roasted coffee beans brewed coffee is very mellow, no acid, thick and solid taste, rich in oil.

So how does Qianjie bake cinnamon-baked Yega Sheffield Tintin cooperative coffee beans and moderately roasted Indonesian PWN gold Mantenin coffee beans?

Front Street Coffee-Yega Xuefei Fruit Tintin Cooperative Coffee beans

Producing area: Yega Xuefei Gedeo Zone producing area

Altitude: 1900-2300m

Variety: original species (Heirloom)

Treatment: washing

Grade: G1

Like Yega Xuefei's beans, front street bakers often show its floral fragrance and fruit tone in a light baked way. With this washed fruit and diced coffee beans, the front street baker uses a low heat to prolong the dehydration time of the beans.

The furnace temperature is 175 ℃ into the pot, the throttle opens 3, the firepower is 120; the temperature recovery point 1 temperature is 39 ℃, the firepower remains unchanged, the throttle opens to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the firepower drops to 100176 ℃ at 166℃, the firepower drops to 80, and the throttle remains unchanged. The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

How does Qianjie Coffee brew Yega Sheffield Ding Ding Cooperative Coffee beans?

In order to better express the rich flower and fruit aroma and hierarchical feeling of this coffee bean, Qianjie decided to use V60 filter cup for cooking. The spiral design of the V60 filter cup not only prolongs the contact time between coffee powder and water, but also allows the water to concentrate along the spiral trough to the center of the filter cup, squeezing the coffee powder through the falling gravity of the water to form a higher sense of hierarchy.

Water temperature: 90 °C

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (screening rate of No. 20 screen 77%)

This time, using segmented brewing, first inject 30g of water for steaming for 30s, when the coffee expands into a "hamburger" shape. The center of the second section is filled with 125g water in a small circle. The height of water injection is 4cm, the strength is gentle, and the tumbling strength of the powder layer is reduced as much as possible, and the flow speed falls at 4G per second. When the water level drops to 1 stroke 2 of the silt layer, the third stage of water injection begins, and the water injection in this section is also gently circled from the center to the end of 225g. Finish the extraction after all the coffee liquid in the filter cup has been dripped, and the time is 2pm / 39 / 01 ". Shake gently after the coffee has been extracted, and then taste it after the coffee liquid is fully uniform.

Yega Xuefei Fruit Ding Cooperative coffee bean brewing flavor: the entrance has citrus, black tea, cream, caramel, almond aftertaste obvious and taste clean and sweet.

Front Street Coffee-PWN Gold Manning Coffee Bean

Producing area: Mount Aceh Jiayu, Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

PWN gold mantenin coffee beans are treated in the sun, with a water content of between 12% and 15%. It belongs to the raw bean with more moisture, which has a higher deviation from the sun bean, so you should pay special attention to the dehydration. After the raw bean with high moisture content can be tasted and put into the raw bean, immediately close the throttle and steam for 30 seconds and then open it to 3. Until the color of the raw bean turns light green or white, the air door opens to 4, explodes and then opens to 5 (maximum).

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4. In the 9th '40th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

Qianjie coffee how to brew Indonesia PWN gold Mantenin coffee beans?

In order to highlight the mellow, clean and fragrant characteristics of PWN gold manning, Qianjie uses KONO Mingmen filter cup for cooking. The guide groove of the "ribs" of the KONO Mingmen filter cup extends to the bottom of the hole where the coffee liquid flows out. Because the ribs are at the bottom and very short, and have a high degree of fit with the filter paper, the flow rate is slower than that of the V60, so it is suitable for brewing coffee that wants to express the thickness of alcohol.

Water temperature: 90 °C

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and coarse grinding (65% screening rate of No. 20 screen)

After wetting the filter paper, pour the polished coffee powder into the powder bed slightly, the amount of coffee powder is 15 grams, the first stage is injected with 30 grams of hot water of 89 degrees Celsius for 30 seconds, the steaming time is 30 seconds, and the total water is injected into the second stage after steaming, the total water is 125g. To avoid the collapse of the powder bed, let the water filter and extract slowly after water injection. When the liquid level drops to 1/3, the last section is injected, and the total water is 225g. The injection is completed in about 1 minute and 32 seconds, and the extraction removes the filter cup in about 2 minutes.

PWN Golden Mantenin brewing flavor: sweet herbs, cinnamon spices, orange pomelo peel aromas, mellow sweetness, creamy walnut chocolate. The fruit acid is introverted and soft, with a strong melon fragrance in the aroma, the herb fragrance decreases with the temperature, with a hint of spice, the herb flavor is mellow and full of sweetness.

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