The influence of coffee roasting degree on coffee flavor and taste which coffee is better to roast

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There are two main factors that affect the taste and flavor of coffee:

I. characteristics of raw beans

Second, the roasting degree of coffee beans

The baking time of beans will affect the appearance and taste. The simplest way to judge is that the longer the beans are roasted, the lighter the sour taste and the less caffeine. Each coffee bean is suitable for different roasting degrees. For example, African Yegashev has a special aroma of fruit and flowers, so it is suitable for shallow roasting. On the other hand, Indonesia Manning walks in the middle and back of the herbal flavor and mellow thickness, so it is suitable for deep baking. In addition, if you use different cooking utensils, you will choose beans with different roasting degrees. For example, espresso is suitable for deep-roasted beans, bringing out rich creama. If you use filter drops to extract coffee, it can be shallow, medium or deep. The suggestion is to determine the roasting degree of coffee beans according to individual subjective preferences, there is no certain way to compare subjective personal judgment.

Comparison chart of beans with different baking degree

Comparison of coffee bean processing methods and roasting degrees

1. When studying the roasting degree of coffee beans, the roasting degree can be judged by sound, color and aroma.

Its color from light gray to dark brown, aroma from light and elegant gradually rich; the sound is issued twice burst sound, for example, heat-resistant raw beans, about 7 points began the first explosion, lasting about 2 minutes, its voice is low, indicating the beginning of pyrolysis, starch into caramel, water evaporation, exhaust, around 12 minutes issued a second explosion, the sound is violent and sharp, indicating that the cell fiber is broken, the deeper the baking. (rule of thumb)

Second, the value of caramelization analysis (AGTRON NUMBER) to determine the baking degree.

The famous American Fine Coffee Association (SCAA) promotes the determination method with red inner line, whose value is from 0 to 100. the higher the value, the lower the caramelization, the grayish color and the lighter the baking. on the contrary, the lower the value, the higher the caramelization, the brighter the color, and the deeper the baking. (digitized)

III. American term baking degree

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

The appearance and flavor of coffee beans under the degree of baking.

Very light baking (light roast) before and after the explosion of cinnamon with a strong grass flavor, taste and aroma is not enough, often used for experiments, less for taste.

Light roasting (cinnamon roast) burst to dense cinnamon color with high acidity, grass flavor has been removed, slightly fragrant, acidity is obvious, often used to make American coffee.

From medium roast to the end, the chestnut color is light, sour and bitter, and the aroma is moderate. It retains the original flavor of coffee beans and is often used as American coffee or mixed coffee.

At the end of the first burst of moderate micro-deep baking (high roast), the reddish brown taste is rich, light, sour and bitter balanced and slightly sweet, not irritating, and the aroma and flavor is uniform.

After the first burst of medium and deep baking (city roast), the first and second bursts are light brown.

The acidity is lower than that of moderate micro-deep roasting, the taste is bright and lively, the acidity between sour and bitter balance is light, and the high-quality flavor of coffee is good, which is the standard roasting degree. It is the most popular among the general public and is often used in French coffee.

Micro-depth roasting (full city roast) the second burst brown taste is calm and full, the bitter taste is stronger than the sour taste, the aftertaste is sweet, the aroma is full, it is used to make iced coffee or black coffee. It is a common baking method in Central and South America.

Deep baking (French roast) second explosion dense to the end of the second explosion dark brown with black

Strong taste, strong bitter taste, light sour taste, almost no feeling, with strong chocolate and smoky aromas, commonly used in coffee Olei, Viennese coffee and so on.

The second explosion of extremely deep baking (Italian roas, dark roastt) ends until the bean surface turns black and glossy.

Before carbonation, coffee bean fiber has a strong, complex and bitter taste, with strong roasting and scorching aroma. It is mainly popular in Latin countries and Italy. Espresso Espresso is commonly used.

The degree of baking also affects the duration of the appreciation period, which is roughly analyzed as follows:

Reasons for the influence of baking in the best taste period

Very shallow roasting-medium baking 4 murals-5 weeks

The cooked beans that have not entered the second explosion have little damage to the cell wall, and most of the oil still remains in the cell wall of the bean; because the degree of carbonization is not deep, the aroma and sour taste of the coffee bean itself are retained to a considerable extent (special flavor of origin).

Medium-deep and deep-baked 2ml-3 weeks (the deeper the taste, the shorter the taste period)

Choose to enter the second explosion to sacrifice part of the acid, fragrance, although more oily and mellow taste, but the consequences of cell wall carbonization and oily confluence also make it difficult to preserve. In particular, the greasy bean surface combines with oxygen in the air, which is the key to easy decay.

Good coffee is mainly based on personal preferences, everyone's favorite taste, baking degree may not be the same, cooking methods are also different, it is recommended to choose your favorite coffee is the best.

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