Coffee roasting degree picture HD small coffee roaster how to choose the baking curve?

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Professional coffee roasting | is coffee roasting too complicated? A picture teaches you about the baking process.

Shallow roasting will make coffee immature beans or defective beans more obvious, so it is necessary to select high-quality raw coffee beans for roasting.

The paranoia of loving coffee all his life

With the development of the third wave of coffee aesthetics, people pay more and more attention to the so-called "original flavor of black coffee". Starting from the single bean of the manor and the high-quality beans with rare output, we are very particular about the producing areas, the flavor characteristics, and even the techniques and instruments of cooking, as well as the differences in the degree of baking. For many people who love coffee, it is no longer just drinking coffee, but a kind of paranoia that falls in love with the study of coffee.

In the process of roasting coffee, there are many factors that affect the flavor and taste of coffee. For example, there are considerable differences between minutes and seconds, such as the length of baking time, the way of baking, the degree of baking, and even the amount of coffee beans or the baker's own experience and feel, which makes the knowledge of baking unpredictable and adds a lot of mystery.

The roasting degree of coffee is divided into many kinds, while the roasting degree mentioned in American terminology is subdivided into eight stages:

Very shallow baking / Light Roast

Also known as "shallow baking"

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

Wind taste: bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used for experiments, rarely used for tasting.

Shallow baking / Cinnamon Roast

Also known as "cinnamon baking"

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

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

Medium baking / Medium Roast

Also known as "micro baking"

Time to drop beans: from the explosion to the end

Wind taste: the bean surface is chestnut color, the taste is light, sour and bitter.

Moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Moderate micro-deep baking / High Roast

Also known as "concentration baking"

Time to drop beans: the end of the first burst

Wind taste: the bean surface is light reddish brown, the taste is fresh and rich, sour and bitter balance is not irritating, and slightly sweet, the aroma and flavor are good, Blue Mountain, Kilimanjaro coffee are suitable for this roasting degree.

Medium depth baking / City Roast

Also known as "city baking"

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

Wind taste: 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 the coffee, which is the standard baking degree and the favorite baking degree of the public.

Micro-depth baking / Full City Roast

Also known as "Deep City Baking"

Time to drop the beans: the second burst

Wind taste: 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, and more iced coffee and black coffee are used.

Very Deep Baking / French Roast

Also known as "French baking"

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

Wind taste: the bean surface is dark brown with black, strong taste, bitter taste, sour taste almost no feeling, with rich chocolate and smoky aroma, the most popular in France, making coffee Oulei and Viennese coffee.

Very deep baking / Italian Roast

Also known as "semantic baking"

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

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

The charm of shallow baking

In Taiwan, such "coffee professionalism" has also quietly set off a trend because of the growth of the market for fine black coffee. In addition to promoting the slow pace of slow work and patiently serving hand-brewed coffee to guests, many proprietors of self-run cafes also devote themselves to the bottomless depths of knowledge of coffee roasting. Did you find out? Although there are thousands of kinds of coffee on the market, most of them are marked as medium-and deep-roasted coffee, but in professional small cafes, many items are light-roasted, high-priced single-item coffee.

In fact, the use of lightly roasted coffee beans is likely to make the defects of unripe or defective beans more obvious, so it is a great test of the roaster's skills, each has its own advantages. Light roasting accounts for about 40% of the global drinker market, and the reason why it is popular with coffee lovers is that light roasting retains the original beauty of coffee beans more than medium-deep roasting, especially for boutique coffee with obvious aroma and characteristics. Of course, different producing areas, different varieties due to different bean properties, suitable baking methods are also different. Coffee is such a magical and ever-changing drink; the next time you sip coffee in your cup, take a closer look at how the baker interprets his or her perfect baking curve through the mastery of the fire.

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