Coffee review

How to determine the roasting degree of coffee beans how much coffee beans should be roasted?

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) 1. When studying the roasting degree of coffee beans, the roasting degree can be judged by tone, color and fragrance. Its color from the suppression of Liao Zheng? Are you stupid? If you are depressed, you will burst twice. Take the high-tolerance raw bean as an example, the first burst starts at about 7 points and lasts about 2 minutes.

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First, when studying the roasting degree of coffee beans, the roasting degree can be determined by tone, color and fragrance. Its color from the suppression of Liao Zheng? Are you stupid? If you are depressed, you will burst twice. Take raw beans that are resistant to high grain as an example, the first burst begins at about 7 points, holding about 2 minutes, and the sound is low, indicating that the first burst begins with digestion, caramel, water evaporation and drainage, and the second burst occurs at about 12 minutes, indicating that the cells are cracked and baked more deeply.

Second, the famous American Fine Coffee Association (SCAA) promotes the determination of baking degree by the value of caramelization analysis (Agtron number) measured internally. The value ranges from 0 to 100. the higher the value, the lower caramelization, gray color and better baking. Rough? Does it hurt? Do you have a solid cavity? Fold ⑸ dysentery ⒑ river? Cymbal

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