How to judge the roasting degree of coffee? What is the coffee baking curve?

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1. When judging 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 elegant gradually rich; sound is issued twice burst sound, take high temperature resistant raw beans as an example, about 7 minutes from the first explosion, lasting about 2 minutes, its sound is low, indicating the beginning of pyrolysis, starch into caramel, water evaporation, exhaust, about 12 minutes issued a second explosion, sound sharp, indicating cell fiber fracture, baking deeper.

Second, the famous American Fine Coffee Association (SCAA) promotes the caramelization analysis value (Agtron number) determined by the red line to determine the degree of roasting, the value from 0 to 100, the higher the value means low caramelization, gray color, lighter roasting, conversely, the lower the value means high caramelization, black color, darker roasting.

Third, the well-known coffee roasting degree is the American term light roasting, medium roasting, deep (heavy) roasting, which can be subdivided into 8 stages, and the difference in roasting degree has different views with different regions. The following briefly introduces the roasting degree and flavor:

(1) Light Roast: Very light roast, also known as "light roast"

Time of next bean: before and after the first explosion

Flavor: The bean table is light cinnamon color, with a strong grassy flavor, taste and aroma is insufficient, generally used for testing, rarely used for tasting.

(2) Cinnamon Roast: light roast, also known as cinnamon roast

Time of beans: from the beginning of one explosion to dense

Flavor: Cinnamon color on the surface of the beans, the grassy flavor has been removed at this time, strong acid, slightly aromatic, often used to brew American coffee.

(3) Medium Roast: Medium Roast, also known as "Slightly Roast"

Time of next bean: from one explosion to the end

Flavor: Chestnut color on the surface, light taste, sour with bitterness, moderate aroma, retaining the original flavor of coffee beans, often used as American coffee or mixed coffee.

(4) High Roast: medium, slightly dark roast, also known as "thick roast"

Next Bean Time: End of First Burst

Flavor: Bean surface is light reddish brown, taste fresh and rich, sour and bitter balance is not stimulating, and slightly sweet, aroma and flavor are good, Blue Mountain, Gili Mazaro coffee are suitable for this degree of roasting, for Japan, Central and Northern Europe people love.

(5) City Roast: Medium Deep Roast, also known as City Roast

Next bean time: after the first explosion, that is, the middle of the first and second explosions

Flavor: light brown beans surface, taste bright and lively, acid bitter balance between the acid and light, and release coffee quality flavor, for the standard roasting degree, but also the public favorite roasting degree, Brazil, Colombia coffee are suitable for this roasting degree, often used in French coffee.

(6) Full City Roast: Deep Roast, also known as Deep City Roast

Next Bean Time: Second Burst

Flavor: Brown bean surface, stable and full taste, bitter acid strong, sweet aftertaste, full aroma, Central and South American baking method, more ice coffee, black coffee use.

(7) French Roast: Very deep roast, also known as French roast.

Time of next bean: from the second explosion density to the end of the second explosion

Flavor: dark brown with black bean surface, strong taste, bitter, light acidity almost no feeling, with rich chocolate and smoke aroma, for Europe by France is the most popular, more coffee Oulei, Vienna coffee with.

(8) Italian Roast: very deep baking, also known as "Italian Roast"

Time for beans: from the end of the second explosion to the black oil on the bean surface

Flavor: The bean surface is black and oily, the coffee bean fiber is before carbonization, the taste is strong and complex, bitter and strong, with strong roasting and burning aroma, mainly popular in Latin countries and Italy, mostly used as Italian coffee Espresso.