Coffee bean roasting knowledge how to choose the appropriate "coffee bean roasting degree"?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

How to choose the roasting degree of coffee beans

Main baking degree & characteristic comparison

Qianjie Coffee offers the following five roasting degrees and features to make it easy for coffee lovers who support us to choose.

Shallow baking: full of aroma and strong acidity. Suitable for you with special needs

Medium roasting: retains most aromas with bright acidity; it is the shallowest roasting degree of Qianjie coffee for coffee lovers.

Medium baking +: soft and sweet with sour fruit

Medium and deep baking: mellow taste with caramel aroma

Deep baking: the taste is mellow and bitter comes from caramelization. Suitable for making lattes with milk and baking degree

Baking degree vs. Tasting period

Light-medium roast + coffee beans

The cooked beans that have not entered the second explosion have little damage to the cell wall, and most of the oil is still preserved in the cell wall of the bean body. The degree of carbonation is not deep, retaining the flavor and sour taste of the beans themselves (the special local / regional flavor of the producing area). After high-quality roasting, boutique coffee beans can drink fruity / sour aromas such as apples, lemons and oranges. For people who are used to drinking deep-baked beans and are not used to sour taste, it takes time to get a taste of it.

Medium and deep roasted coffee beans

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. The combination of bean surface coffee oil and oxygen in the air is the key to accelerate decay, and the taste period is short (the deeper the baking degree is, the shorter the taste period is at the same room temperature). The vast majority of coffee sold in the market is used for deep roasting treatment, mainly due to the poor quality of the raw beans used (what the coffee industry calls commercial beans). Deep baking makes it carbonized, which not only looks good, but also avoids miscellaneous odors.