Baking skills of European baker Jiang Chengze and Zhang Jinming

European baker double baking method: caramel lemon juice

The elegant sour aroma of light roasted coffee is the most attractive, but it lacks the richness, smoothness and mellowness of medium or deep roasting, which is what the cup test calls body. Jiang Chengze and his partner Zhang Jinming discuss coffee aroma, balance and bean matching every day. One day, Zhang Jinming indulged in the aroma of cooking rice, blessed to the soul, and came up with a new method of double stir-frying, so the two tried to bake the cup many times and found that this method could change the tone and taste of light or medium baking, and could strike a balance with aroma. It has become the secret baking method for European bakers.

Jiang Chengze originally named this method Core-Shell' baking. Core-Shell is a term used in material technology, meaning that in the core-shell structure, the doped elements dissolve into the lattice, forming a shell that wraps the core region. The shell part is often a variant structure caused by impurities, while the core part is still the original structure. After listening to Mr. Han, he suggested that he should change his name to 'European Baker double Baking method'.

General double frying is before the arrival of an explosion, beans before a large-scale Mena reaction and caramelization, must be out of the oven, and then collected overnight or a few days later, and then into the oven to fry. However, the 'European baker double baking method' enters the beginning of an explosion, dense explosion or an explosion end, you can first come out of the furnace to cool, depending on your baking degree, then raise the furnace temperature to 250℃ to 270℃ (Taiwan-made Yang family roaster), and then stir-fry the shallowly roasted beans in a pan for 30 to 40 seconds. This is like fried food to be delicious, will first into the low-temperature oil pan, and then into the high-temperature oil pan to fry.

This improved double roasting method not only retains the elegant fruit rhyme of shallow roasted beans, but also has the body feeling of medium and deep roasting, which makes the shallow roasted coffee taste more skeletal, caramel more obvious, not too tart, and the flavor and taste are good.