The advantages and disadvantages of coffee flood cultivation machine how many flavors are there in different roasting degrees?

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However, during the roasting process of coffee beans, the transformation of ingredients is very complicated. After all, coffee beans are organic matter, so the transformation of this ingredient is very complicated and cannot be fully understood with modern organic chemistry knowledge.

However, the roasting of coffee beans directly determines the aroma of coffee beans. Bad roast coffee, even if the green beans are good, doesn't make good ripe beans; it certainly doesn't make good coffee. Only with good coffee beans, after proper roasting, it is possible to process good coffee beans, and it is also possible to provide a good prerequisite for making good coffee.

Roasting is roasting coffee beans at high temperatures, or roasting, to create coffee's distinctive color (approximately amber, depending on roasting), flavor, and aroma. Roasting changes the pale green (or pale yellow) coffee beans into the familiar dark brown coffee beans. High-quality roast refers to the raw coffee beans with flavor, sour, bitter ingredients skillfully expressed.

Among the factors affecting the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, extraction accounts for 10%, good roasting can bring the personality of raw beans to the extreme and minimize the appearance of defective taste, so it is particularly important to purchase a high-quality coffee bean roasting machine brand. Coffee roasters on the market are roughly divided into three types: 1, hot air coffee roasting machine

The hot air type bean dryer uses a blower to suck in air, and then let the air pass through a heating coil to raise its temperature. The hot air is used as a heating source to roast coffee beans. The hot air can not only provide the temperature required for roasting, but also use the power of the airflow to stir the coffee beans.

Advantages: high thermal efficiency, fast heating, raw beans heated more evenly, easy to control.

Disadvantages: Because of the high heating efficiency, it is easy to cause the temperature to rise too fast, causing the beans to be "uncooked", and the temperature to rise too high is easy to make the caramelization reaction insufficient.

Taste characteristics: acidity is obvious, taste is relatively clean and simple, but the richness of taste is not enough and lack of depth, and deep baking is easy to produce irritating taste. 2, direct fire coffee roasting machine

As the name suggests, direct fire is the direct heating of coffee beans with a flame. Evolution so far, the "fire" of direct fire in addition to the general flame (including gas fire and charcoal fire), but also includes infrared rays and electric heating tubes.

Advantages: baking time is longer, so that caramelization reaction is more sufficient, taste is richer,

Disadvantages: It is easy to cause uneven baking, and if the temperature is not well controlled, it is easy to burn coffee beans and form a bitter taste. 3, semi-direct fire semi-hot air coffee roasting machine

The baking method combining the advantages of direct fire and hot air is the mainstream of commercial baking machines at present. Semi-direct roasting is similar to direct roasting, but because there are no holes in the outer wall of the roasting container, the flame does not directly contact the coffee beans; In addition to this, an exhaust device is added to introduce the hot air outside the roasting container into the roasting chamber to improve the roasting efficiency. Another function of this exhaust device is to suck out the silver skin (film attached to the outer layer of coffee seeds), so as to prevent the silver skin from burning in the roasting chamber due to high temperature, thus affecting the taste of coffee beans. (Some so-called charred coffees help keep the silver skin out, leaving the beans with a smoky, scorched smell.)

Semi-direct fire semi-hot air machine has the advantages and disadvantages of direct fire and hot air, but according to the adjustment of hot air and boiler speed to change its heating mode. The larger the hot air is opened, the faster the rotation speed is, the closer it is to the hot air type; otherwise, the closer it is to the direct fire type. 1. Light Roast: degree of baking; very light baking, also known as light baking. The lightest degree of roasting of all stages, the beans have a light cinnamon color on the surface, and their taste and aroma are insufficient to make them almost inedible. It is usually used for testing and rarely used for tasting.

2. CINNAMON Roast: baking degree; light baking, also known as cinnamon baking. General roasting degree, cinnamon color on the appearance, odor green flavor has been removed, aroma is acceptable, strong acidity, for American coffee often used a degree of roasting.

3. MEDIUM Roast: baking degree; medium baking, also known as medium baking. Medium and light roasts belong to the American style. In addition to sourness, bitterness also appears, and the taste is good. Aroma, acidity, alcohol moderate, often used for mixed coffee roasting.

4, medium roast (HIGH Roast): baking degree; moderate slightly deep baking, also known as concentration baking. It belongs to medium and slightly dark baking, slightly stronger than medium baking, with a little dark brown on the surface and a stronger bitter taste. Coffee tastes sour and bitter, aroma and flavor are good, most often loved by Japanese and Central European people. Blue Mountain Coffee

5. City Roast: baking degree; medium deep baking, also known as city baking. The most standard roast, bitter and sour to achieve a balance, often used in French coffee. (Brazil, Colombia)

6, deep baking (FULL-CITY Roast): baking degree; micro-deep baking, also known as deep city baking. The medium and deep roasting degree is slightly stronger, the color becomes quite dark, and the bitter taste is stronger. It belongs to the Central and South American roasting method, which is very suitable for brewing all kinds of iced coffee.

7. French Roast: degree of baking; deep baking, also known as French baking. Also known as French or European roast, belongs to deep roast, color is dark tea color, sour has not felt, especially in Europe to France the most popular, because fat has penetrated to the surface, with a unique aroma, very suitable for coffee Oulei, Vienna coffee. Extraction accounts for 10%, good roasting can bring the personality of raw beans to the extreme and minimize the appearance of defective taste, so it is particularly important to purchase a high-quality coffee roaster brand. Among the factors affecting the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, extraction accounts for 10%, good roasting can bring the personality of raw beans to the extreme and minimize the appearance of defective taste, so it is particularly important to purchase a high-quality coffee bean roasting machine brand. For more professional coffee exchanges, please scan the code and follow WeChat: IMAKECOFFEE