Coffee knowledge: what is the difference in the roasting degree of coffee beans? Is the oil from coffee beans related to the freshness of coffee?

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Have you ever had such experience?

When we are faced with a wide variety of coffee bean products, how can we choose coffee beans that suit our taste?

At first glance, we are always attracted by a glittering, stylish or fashionable coffee package written by 🈶! (especially souvenir or limited edition goods)

What is the meaning of shallow, medium and deep baking of the content? In the end, how to choose coffee beans suitable for your own drinking? (chagrin, ah how)

In fact, it is very easy, each roasted coffee beans have to be roasted in a high temperature environment to have such a strong aroma and rich taste!

With the roasting time and temperature of coffee beans, the same kind of coffee beans will show multiple and different coffee styles!

The baking degree mentioned above can be divided into three categories: "shallow baking", "medium baking" and "deep baking".

But the taste is subtle and subdivided into eight degrees: Light Roast--Italian Roast

Shallow baking:

Light Roast 、 Cinnamon Roast

It has strong aroma and obvious sour taste.

Baking in:

Medium Roast 、 High Roast 、 City Roast

More coffee bean aroma, sweetness, micro-acidity, typical Viennese coffee flavor.

Deep baking:

Full City Roast 、 French Roast 、 Italian Roast

Strong caramel flavor, strong taste.

It always comes down to one word...

The shallower the baking degree, the stronger the sour taste; the deeper the baking degree, the more obvious the bitter taste.

Know the roasting degree of coffee and taste a good cup of coffee with your friends.

As the coffee master said, "have a simple cup, taste rich, and make a good day."

Recently, several customers have asked us whether the oil production of coffee beans is related to the freshness of coffee beans. In fact, this problem is closely related to the roasting degree of coffee beans, so we use our baking grades to explain them one by one:

Roasting classification of Qianjie coffee the relationship between freshness of roasted coffee beans and oil production of coffee beans

Light baking degree 1Mel 3.5 basically shallow baked beans will not produce oil, so even if put for more than two months, there will be no oil, so shallow baked beans can not be used to tell whether they are fresh or not.

The roasting degree of shallow and medium roasting is 4MuthMel 4.5. If the shallow and medium roasted beans are stored for more than a month, they will be slightly greased. If the shallow and medium roasted beans have seen oil, they are basically stale coffee beans.

The deeper the baking degree is, the deeper the baking degree (6murmur6.5) will be about one week later, and the lighter one (5Muth5.5) will be slightly oiled in two weeks. If the medium baked beans feel oily and shiny, it will basically be a month later and they will not be fresh.

Medium and deep baking degree 7murmur7.5 will begin to produce oil in about 4 days. Medium and deep baked beans feel that the whole oil will be bright after 2 weeks. At this time, you have to remind yourself to finish drinking early and the aroma has been almost lost.

Deep baking-deep baking begins to produce oil after deep baking, while re-baking starts to produce oil in a pot, and the beans are shiny at once, so deep-baked beans can't tell whether they are fresh or not.

In short, for former street coffee products, we will not do so by default unless the customer specifies deep roasting or re-baking.

Beans roasted in medium to deep roast (most of the Qianjie Coffee Collection are in this range)

If you find that the whole thing is shiny, you should drink it as soon as possible, which can also be used as a basis for freshness.