Coffee bean roasting degree comparison table graphic tutorial grading to distinguish which coffee bean tastes better in medium or deep roasting

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Roasting is the process in which coffee beans change from cyan raw beans to brown cooked beans. The longer the roasting time and the longer the heating time, the coffee beans will gradually darken. The color of the coffee bean surface (bean surface) produced by different time is also

It will be different. In this case, Qianjie coffee will be called coffee roasting degree.

At present, in the coffee bean roasting standard color card developed by the largest coffee trade association in the world, namely the American boutique coffee association SCAA, the coffee roasting degree is divided into 8 kinds. The higher the color value is, the lighter the roasting degree is. From shallow to deep are:

SCAA number 95/Agtron color value is 95, the baking degree is called light roasting (Light Roast), the time of baking is about the time of explosion (beans are still crackling and baking), the general flavor of coffee will show bright acidity, if you do not grasp the development time of coffee beans, it is easy to appear green taste.

SCAA No. 85/Agtron has a color value of 85, which belongs to cinnamon roasting (Cinnamon Roast), and the baking time is around the end of the explosion (when the popping sound has just stopped, or when there is only sporadic popping sound). Generally, the coffee bean flavor of this degree will be sour and sweet, and the coffee aftertaste will show sugar / honey sweetness.

SCAA number 75/Agtron color value is 75, called moderate roasting (Medium Roast), the time of baking is about after the end of the explosion (the popping sound stops completely), this degree of coffee flavor will be mainly sweet, with a little fruit acidity, the coffee finish will show the caramel / roasted sweet potato.

SCAA No. 65/Agtron has a color value of 65, which is called Deep Baking (High Roast). The baking time is about 1-2 minutes before the start of the second explosion (about 1-2 minutes of silence). The flavor will show the tone of nut caramel, balanced and unsour, and the overall taste of coffee is full and solid.

The SCAA number 55/Agtron has a color value of 55, known as City Roast, and comes out about the time of the second explosion (a faint popping sound or two after a moment of silence). At this time, the flavor is more bitter, the aroma of caramel is heavier, and the main tone of coffee, such as pure dark chocolate without sugar, is full of mellow flavor.

SCAA number 45/Agtron color value of 45, known as city-wide baking (Full City Roast), the baking time is about before the second explosion (crackling sound has not been heard), at this time the coffee is already very deep, the taste will be more scorched and bitter, if the coffee beans from the table to the bean core are developed evenly, rough grinding and low water temperature can brew coffee as thick as syrup, the sweet taste after bitterness is also very obvious.

The SCAA number 35/Agtron has a color value of 35, which is called French roasting (French Roast). It comes out about the time when the second explosion is dense (the crackling sound is heard again, but it is heavier than the first time), when the coffee beans have already begun to oil, and the coffee performance is very strong at the same time.

SCAA No. 25/Agtron has a color value of 25, which is called Italian roasting (Itatian Roast). The baking time is about the end of the second explosion (after the dense sound), when the coffee beans are dark and bright, and the oil has leaked out. In this way, roasted coffee beans are only suitable for espresso / coffee that needs to be tasted with sugar and milk. At present, with the exception of Southeast Asia, few regions roast coffee beans to such a deep level.

Qianjie Coffee does not directly move the roasting degree table when it indicates the degree of roasting of its own coffee, because it is rare to see roasted coffee numbered 95 and 45-25 every day. In order for everyone to better understand, Qianjie coffee will divide these cooked beans into light roasting, medium roasting, medium roasting, deep roasting and deep roasting, so as to facilitate consumers' understanding of coffee roasting.

Good baking can maximize the personality of raw beans while minimizing the performance of defective flavors. But it does not mean that the color on the surface of the coffee bean meets the requirements of the standard color card, which means that the coffee bean is delicious. Whether the coffee beans are well-baked or not is the most important factor in determining whether the coffee tastes good or not.

Roasting coffee beans is usually divided into five stages: drying, dehydration, first explosion, second explosion, and baking.

1. Dry, when the raw bean is heated, the water vapor in the raw bean will evaporate, and when it reaches about 135 degrees, the raw bean begins to lighten from green and gradually whitens.

two。 Dehydration, as heating, raw beans from green to light yellow, when the temperature is about 160 degrees, will emit the smell of grass, or the aroma of baked grain, continuous heating, beans will turn light brown.

3. An explosion, after about 190 degrees dehydration is completed, the cell wall ruptures due to internal thermal expansion to form an explosion. At this time, a series of thermal decomposition reactions do not occur in the beans, in which the caramelization reaction will bring the sweetness, dark brown and mellowness of the coffee beans. the explosion lasts about a minute.

4. The second explosion, as the heating goes on, enters the second explosion, at which time a more violent reaction will take place inside the beans, giving off a lot of heat. With the end of the second explosion, the raw bean has basically blackened, the bean body has expanded to about 1.5 times that of the original, the surface is oily, and the weight is reduced by about 12% and 20%.

This is a medium-to-shallow baked Ethiopian godding cooperative washed coffee beans that were baked for a minute and a half after the explosion.

5. Stop baking, usually no later than one minute after the end of the second explosion, when the temperature reaches 230, it will be a deeper French or Italian baking, when the temperature is higher than 230 degrees and then continue to heat the coffee beans may scorch naturally.

If the coffee beans in the green to light yellow dehydration stage, to turn yellow to a burst before the coffee beans do not have enough time to bake thoroughly, the coffee will easily show a green, grass and other flavor. It is important to roast slowly over low / medium heat and to keep the coffee beans rolling at the right speed to ensure that the coffee beans are heated evenly.

For some regular-shaped coffee beans (flat beans), Qianjie coffee is recommended to rotate at 60-65 laps per minute in the baking process. The size of the heat should not be too high all of a sudden, so that it is easy to caramel the beans in advance, resulting in uncooked inside and outside. But if you are roasting coffee beans, slow down a little bit to avoid tumbling too fast to be heated.

If your friends want to bake at home, Qianjie Coffee suggests that you buy a cage-style roasting tool to ensure that the coffee beans roll evenly when roasted directly.