Why is espresso heavily roasted? Why are Italian roasted coffee beans so close to coking?

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Qianjie coffee has many things to consider when choosing the roasting degree of a cup of coffee. What is the treatment of the coffee to be roasted?. How will the treatment affect the baked bean curve? The goal of the baking of Qianjie coffee is to reflect the flavor of the coffee producing area. In fact, every coffee bean can be roasted in any way, but Qianjie coffee thinks that the roasted taste should reflect the flavor of the producing area. For example, Yega Xuefei should have the taste of Yega Xuefei, and then develop other possibilities on this basis, which is the only criterion for Qianjie coffee to determine the roasting of coffee.

And the method of brewing is also an important consideration. You will consider the method of brewing beans according to whether this coffee is used to make espresso or hand-brewed coffee. And how to adjust the baking method?

Why are Italian roasted coffee beans so close to coking? What's so good about it?

It turns out that this kind of bean is a formula bean, and the manual bakery mixes all kinds of unique flavor Robbosa beans, and of course, some Arabica beans as base beans, the purpose is to mix out the characteristics of the store, the fragrant and rich espresso coffee, the fascinating part is the rich coffee foam.

After careful analysis, the origin of the foam is the oil of the coffee itself, but this coffee oil is the result of roasting, high temperature and high temperature until the second explosion of the coffee bean. Usually, when the coffee bean is cooled in the pot, the color is deep, but the oil has not yet come out. As the heat energy continues to emanate from the coffee bean itself, a little bit of oil on the surface can be seen slowly after cooling. Coffee beans like this have a strong aroma and strong aroma, so it's hard not to be attracted by it. Only the re-roasted coffee beans can force the coffee oil out, and the relative freshness and shelf life will be shortened.

Italian extraction beans after about five to seven days after the best taste period, more than the seventh day or to ten days later, the oil slowly changed, there is an uncomfortable smell of fuel consumption will gradually dissipate. At this time, the Italian coffee machine is extracted with nine pounds of steam pressure, and the bubble will occupy 80% of the extraction cup, and the taste of drinking alone will be hard to forget. If you add coffee brown sugar to enhance the taste, it is another kind of taste enjoyment. Qianjie Coffee recommends drinking this kind of coffee, remember to drink plenty of water, dilute the extract in the stomach, and do not recommend drinking this kind of coffee on an empty stomach.

Baked Italian beans

Usually espresso will choose the coffee setting with a heavier flavor, so the concentrated coffee with less acid value is rare, and the average coffee beans will remove the acid value by using an Italian formula with less acid value or roasting in a deep way when roasting. Because it has to be paired with mellow milk, the bitterness of the coffee must be enough.

It is conceivable that the weight loss rate of deep-roasted coffee beans is high, and the bitterness will be slightly stronger. Therefore, people will look for raw coffee beans with high bitterness to make the formula. The raw beans of the Robusta variety can increase the bitterness of the coffee. The caffeine of the relatively "Luodou" raw beans will also be more and the acid value will be lower than that of Arabica beans.

Beans used to boil concentrated beans need to be extracted more easily than hand flushing, but what should be done? The bean bakers on the front street will use longer baking time than hand-washed beans, but they don't necessarily need to raise the temperature or bake deeply.

When baking Italian beans, Qianjie Coffee will want the beans to achieve the ideal extraction results through solubility, and how to create bright acidity, which often takes a long baking time to make the coffee beans looser. Maybe the post-explosion development stage or even the pre-explosion stage or both stages are the key, but we think the latter (before the explosion) is the more critical stage.

The current partners of street coffee may not taste so balanced when testing such beans, but as long as sweetness is dominant, we find that such beans are very effective after being concentrated, highlighting the sour taste and achieving the final balance.

Prolonging the roasting development time will make the coffee flavor more delicate and easier to extract coffee in a short time. Because of the change in the characteristics of coffee, it is easy to identify this roasting feature during cup testing, but if you make it well, you can enjoy a cup of coffee that is well developed in both roasting and extraction.

Qianjie Coffee chose blending as the product of espresso in the store. Currently using a blend of coffee beans treated in sherry buckets and sun-treated Yegashifi red cherries.

At 6:4, 60% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this blend, and 40% of the sun Yega Sheffield provides more aroma and acidity.

Baking suggestion

When roasting this coffee bean, the fire is reduced gradually, so that the beans can develop synchronously in the roasting process.

The furnace temperature reaches 210℃ into the pot, the throttle opens 4, the firepower 200s, the temperature recovery point 1mm / s 39th 30 ", 92 ℃; the furnace temperature 140℃ opens the air door to 6; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 180℃, the firepower is adjusted to 10 and the throttle is opened to the maximum of 10.

The smell of toasted bread has obviously changed 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. The sound of the explosion begins to explode at the time of the explosion, and the development of the explosion after the explosion starts at the end of the day. After the explosion, the flavor of the toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. It is necessary to listen carefully to the sound of the explosion point, and it will start to explode at the time of the explosion. After the explosion, it will develop into a pot of 197.5 ℃.

Baked hand-washed beans

Hand-brewed coffee strengthens the unique flavor of coffee, so the goal of Qianjie coffee roasting is to retain a specific regional flavor. Generally speaking, the longer the bean is baked, the thicker the alcohol will be, but at the same time, some of the acid and fruit flavor will be sacrificed.

Usually, the longer the development time of baking, the more caramelized flavor and sweetness will be. if you want to emphasize fruit flavor, you can shorten the time in the development stage. if you want caramelized flavor such as chocolate, you can try to prolong the development stage.

Many guests will judge our coffee according to the brewing method, such as hand brewing or coffee machine brewing, the goal is to achieve a sweet and sour balance and full thickness of coffee. Qianjie coffee prefers multi-level flavor, which makes the taste of the front, middle and back stages different.

Qianjie Coffee believes that no roasting method can create beans that are perfect for hand brewing. We hope that coffee will give drinkers a good experience from hot to cold, rather than coffee that is weak and will collapse when it cools down. Although each coffee has its own flavor difference, we can usually achieve the desired goal.

What is all-round baking?

Omni-directional roasting means that the roasted beans are suitable for any brewing method, which does not mean that the coffee tastes the same. After all, the brewing method still affects the flavor and mellow thickness of the coffee. But in theory, omni-directional roasted beans are suitable for both hand-brewed and espresso.

In omni-directional roasting, flavor development requires more time for roasting, which makes coffee beans more soluble enough to be concentrated, but retains a range of flavor substances that make coffee suitable for other brewing methods.

All roasting is the same, each coffee has its own characteristics, and samples should be tested when testing the roasting degree. When using omni-directional baking, try different cooking methods to show different flavors.

Qianjie Coffee believes that omni-directional roasting may not give full play to the best quality of a cup of coffee, and omni-directional roasting may not satisfy some customers and baristas, when they have a particular preference for a certain brewing method, it may not be impressive because the flavor is not outstanding enough.

Eight major baking degrees

The well-known roasting degree of coffee is the American term shallow roasting, medium roasting, deep (heavy) roasting, which can be subdivided into eight stages, and the difference of roasting degree varies with different regions. The following briefly introduces the roasting degree and flavor:

1. Light Roast: very shallow baking, also known as "shallow baking"

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

Flavor: bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used in experiments, rarely used as a product.

2. Cinnamon Roast: shallow baking, also known as cinnamon baking

Time to drop beans: an explosion begins to be dense.

Flavor: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acid, slightly fragrant, often used to make American coffee.

3. Medium Roast: medium baking, also known as "micro baking"

Time to drop beans: from the explosion to the end

Flavor: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

4. High Roast: moderate micro-deep baking, also known as "concentration baking"

Time to drop beans: the end of the first burst

Flavor: the bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, and the aroma and flavor are all good. Blue Mountain and Kilimanjaro coffee are suitable for this roasting degree and are loved by people in Japan and Central and Northern Europe.

5. City Roast: medium-depth baking, also known as "urban baking"

The time to drop the beans: after the first burst, that is, between the first and second bursts.

Flavor: the bean surface is light brown, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high-quality flavor of coffee, which is the standard baking degree and the public's favorite roasting degree. Brazilian and Colombian coffee are suitable for this roasting degree and are often used in French coffee.

6. Full City Roast: micro-depth baking, namely deep baking, also known as "deep city baking"

Time to drop the beans: the second burst

Flavor: the bean surface is brown, the taste is calm and full, the bitter taste is strong, the aftertaste is sweet, the aroma is full, it is a Central and South American baking method, more iced coffee and black coffee are used.

7. French Roast: deep baking, that is, deep baking, also known as French baking

Time to drop beans: the second explosion is dense to the end of the second explosion.

Flavor: the bean surface is dark brown and black, strong taste, bitter taste, sour taste almost no feeling, with strong chocolate and tobacco aroma, for Europe by the most popular in France, more coffee Oulei, Viennese coffee.

8. Italian Roast: extremely deep baking, also known as "semantic baking"

Time to drop the bean: the second explosion ends until the bean surface turns black and produces oil.

Flavor: the bean surface is black and glossy. Before carbonation, the coffee bean fiber has a strong complex taste, strong bitter taste, with strong fried and scorched aroma. It is mainly popular in Latin countries and Italy. It is often used as Italian coffee Espresso.

There is no standard method for baking Italian beans or hand-washed beans, and each batch of raw beans has different characteristics and quality, but Qianjie Coffee believes that understanding the relationship between extraction and flavor development allows us to more correctly choose the degree of roasting used for concentration or hand washing.

Whether you choose the roasting degree that is most suitable for each bean, or the omni-directional roasting, you need to do a regular cup test, and you must also make coffee in the way you set it up. By paying close attention to the roasted coffee, you can find out the different roasting methods suitable for each brewing method.

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