Three major trends of coffee roasting mixed coffee is still the mainstream mixed coffee what does it mean?

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

1. From shallow baking to medium shallow baking

There are three factors that determine the flavor of coffee when roasting: sweet, sour and bitter. Generally speaking, the longer the baking time, the less sour, but the bitterness will increase, and the sweetness is between the peak of sour and bitter. The coffee industry used to pursue very shallow roasting, "so shallow that drinking expresso is as sour as lemon juice." Now we are beginning to strike a balance, enhance sweetness, enrich the flavor of coffee beans, have more nutty flavor, and no longer have a thin taste.

two。 Return to the sun

Solarization is easily affected by weather and environmental factors, sometimes with negative flavor, and has been replaced by methods such as water washing and honey treatment. With the progress of sun drying technology in recent years, the African bed (African Bed) for drying coffee beans has become more popular. at the same time, the coffee industry pursues coffee beans with special flavor, and the fried bean maker has returned to the embrace of the sun. "the flavor of washing is not as complex as that of the sun, and the sun treatment has more complex fruit flavors after fermentation and higher sweetness." He suggested that washed beans can be used as hand-brewed coffee, which is more sour and sweet, while sun-dried beans can be used as espresso, highlighting the sweetness of the explosion.

3. Mixed coffee is still the mainstream

Single coffee beans (single origin) have been very popular in coffee shops in recent years. "in the past, we also thought that mixing may not be good enough, but now some people are beginning to think that single coffee beans are available to everyone, and mixed coffee beans have more personality. It depends on the taste of the place of origin or the exclusive taste of the coffee shop. " Chen Tianle, a cup tester, also supplies beans to many Hong Kong coffee shops. he points out that mixed beans are still in the majority: "Hong Kong people are used to drinking milk caffeine, and a single coffee falling into milk coffee may not be the most comfortable combination. Because single coffee has too much personality and tends to have a certain flavor, mixed coffee beans are still the mainstream, matching to different coffees. " Also depends on the coffee shop passenger road, is to pursue a stable taste, or drink the most seasonal coffee bean flavor. As for him, he prefers East African coffee beans that have a prominent taste and are more like fruit tea.