Coffee roasting degree explain coffee roasting picture in detail
The color change of coffee during roasting (the color change of raw coffee beans during roasting) the color change of coffee during roasting
The color change of coffee during roasting (the color change of raw coffee beans during roasting) the color change of coffee during roasting
Frying turns the green (or yellowish) raw coffee beans into the familiar tea-brown coffee beans.
The color of coffee beans changes from green to yellow, then to brown, and finally to brown.
When you start baking, pay attention to the baking time and the change of beans-[4mur5 minutes] when the surface color of coffee beans gradually darkens, giving off the aroma of coffee.
Start baking, pay attention to the baking time and the change of beans-[6mur8 minutes] as the baking goes on, the skins of coffee beans begin to explode, the color continues to be very dark, and a strong aroma can be smelled.
Then, after a short endothermic process, the color changes to black and brown.
Start baking, pay attention to the baking time and the changes in the beans-[12Mel 15 minutes] the second burst is faster, the coffee beans show an oily luster and become fragile, and at this stage, its ingredients begin to carbonize, producing charred properties.
Very shallow baking
Light brown
Before and after the first explosion, 195 to 205 degrees
Shallow baking
Yellowish brown
The first explosion is over, about 205 degrees.
Medium baking / micro baking
Brown
About 205 to 215 degrees
Medium and deep baking / city baking, CITY
Reddish brown
About 215 to 225 degrees
The color change of coffee during roasting (the color change of raw coffee beans during roasting) the color change of coffee during roasting
City-wide baking
Dark brown * dotted oil
About 225 degrees 230 degrees before the start of the second explosion
French baking
Dark brown * oily on the surface
About 230 to 235 degrees
Italian baking is deep baking.
Baking
Close to the black surface and greasy
Above 240 degrees
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