Coffee beans roasting depth to coffee flavor taste difference What degree of roasting coffee beans taste good

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Guide reading

The taste of coffee is impressed by many factors, from the planting environment of the place of origin, the variety of coffee, the treatment of raw beans, to baking, and finally to brewing, each link will have an impact on the taste of coffee.

The microclimate and coffee varieties from different places form different flavors from different places, such as the citrus and fruit flavor of Ethiopia, the sour berry flavor of Kenya, the balanced citrus black cocoa of Colombia, and the rich herbs of Indonesia. In terms of treatment, the washed coffee is cleaner and the sun-cured coffee is fuller.

After a series of processing in the producing area, coffee beans are shipped to various countries in the state of raw beans, and come to the most important link before cooking-roasting.

The coffee beans we see on weekdays are actually roasted coffee beans, which can only be stimulated after roasting, and different roasting styles and roasting degrees have a certain impact on the taste of coffee. So how does the roasting degree of the coffee affect the taste of the coffee?

How to distinguish the degree of baking?

Raw coffee beans will undergo the test of high temperature in the roaster, which will go through several important stages: dehydration, yellowing, followed by the first explosion, the first explosion density, and if the roasting continues, it will go through the second explosion and the second explosion density. the roasting degree of coffee beans varies with time and stages.

At this time, we can learn from the SCA Fine Coffee Association's Aiegzhuang numerical system to reflect the roasting degree of coffee. The Egg Zhuang value is the value measured by the Eagram coffee roasting degree analyzer produced by an American food inspection company, which is used to reflect the roasting degree of coffee. The analyzer uses infrared radiation, and the deeper the roasted coffee beans, the worse the reflective effect. The lower the value, the higher the value.

Qianjie coffee judges the roasting degree of coffee beans by measuring the Eggerzhuang value. The higher the value is, the shallower the roasting degree is, and the lower the measured value is, the deeper the roasting degree is.

The reference standard given by SCA is that coffee beans are roasted when the density of coffee beans is about to end, and the Egg Zhuang value is 95, which belongs to shallow baking; before and after the end of an explosion, the value of Egg Zhuang is 85, which belongs to the degree of cinnamon baking, and so on, and continues to bake until the end of an explosion, the value of Egg Zhuang reaches 75, which belongs to the degree of moderate baking, and the value of Eagra reaches 65 belongs to the degree of deep baking.

Effects of different roasting degrees on the taste of coffee

The influence of different roasting degree on coffee is huge. We know that the lighter the roasting degree, the sour coffee taste, the deeper the roasting degree, the more bitter and rich the coffee taste. Because when the degree of roasting is relatively shallow, the taste of the coffee bean itself is dominant, and it is more able to drink the flavor of the coffee bean producing area. With the deepening of the baking degree, the taste of the coffee bean itself will be slowly eroded, and the baking taste will become more and more obvious.

It is for this reason that Qianjie coffee will not choose too deep roasting degree when roasting beans from many producing areas, in order to highlight the flavor of the origin of the coffee beans themselves. In addition to the taste, the taste is also affected by the degree of baking.

In the front street coffee, take the washed coffee beans and Golden Manning produced by Yega Xuefei's Guotingding Cooperative as an example. The two beans are baked in two very different degrees. In order to highlight this tone, Qianjie Coffee will choose a lighter roasting degree when roasting this Yejassefi, with an Eiger value of 80.8.

And Golden Manning is a typical Mantenin coffee bean, which is typical herbs and spices in flavor. In order to highlight the mellow flavor, Qianjie coffee chooses a deeper roasting degree, with an Egre value of 61.

These two coffee beans with very different roasting levels will show a completely different taste when brewed. The lightly roasted Yegashifi coffee beans will be lighter and smoother, while the deep-roasted gold mantenin will be more mellow and solid.

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