How to choose the roasting degree of Front Street coffee beans? The relationship between baking degree and flavor period

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

Comparison of main roasting degree and characteristics of Qianjie coffee beans

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

Shallow roasting: retains most aromas with bright acidity; it is the shallowest baking 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 the bitter flavor comes from caramelization. Suitable for making lattes with milk and baking degree

Baking degree vs. Flavor period

Light-medium roasted 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 flavor period is short (at the same room temperature, the deeper the baking degree, the shorter the flavor period). The vast majority of coffee sold in the market is used to deep baking, mainly due to the poor quality of the raw beans used (called commercial beans by the coffee industry). Deep baking makes it carbonized, which not only looks good, but also avoids miscellaneous odors.