Flavor changes of coffee beans in roasting stage the relationship between roasting degree and flavor of coffee beans was compared.

In the past, most of the coffee in everyone's impression was deeply roasted, showing a scorched and bitter taste. Now, with the introduction of the concept of boutique coffee, deep-roasted coffee beans are no longer considered to be the best, light-roasted and moderately roasted coffee beans have gradually become the mainstream of the third wave of coffee. Qianjie Coffee has more than 50 producing areas of coffee beans, these beans are roasted light roasting, medium-deep roasting. Next, Qianjie will talk to you about the effect and difference of roasting degree of coffee beans on flavor.

If we talk about the simple classification of coffee beans on the market, basically sour ones are shallow roasting, bitter ones are deep roasting, and sour and bitter ones are moderate roasting. The industry will be more subdivided, the current more scientific distinction based on Agtron color value (caramelization analysis value) as the basis of coffee roasting degree, according to the Agtron color value standard, the baking degree will be divided into 8 categories, the higher the color value, the lighter the roasting degree. From shallow to deep are:

The lightest Agtron color value is 95, the baking degree is called shallow roasting (Light Roast), the time of baking is about the time of explosion (beans are still crackling), the general flavor of coffee will show a bright acidity.

The Agtron color value is 85, which belongs to cinnamon roasting (Cinnamon Roast). The time of baking is around the end of the explosion (when the popping has just stopped, or when there is only sporadic popping). Generally, the coffee bean flavor is sour and sweet.

Agtron color value of 75, called moderate roasting (Medium Roast), the time of baking is about after the end of the explosion (the popping sound completely stopped), this degree of coffee flavor will be mainly sweet, with a little fruit acidity.

Agtron color value of 65, known as deep baking (High Roast), about the time after the end of the first explosion before the start of the second explosion (about 1-2 minutes of silence), the flavor will show a nut caramel tone, balanced, no sour taste.

The Agtron has a color value of 55, called City Roast, and comes out around the beginning of the second explosion (a faint popping sound or two after a moment of silence). At this time, the flavor is more bitter and the caramel aroma is heavier.

Agtron color value of 45, known as city-wide baking (Full City Roast), about the time before the second explosion (before the crackling sound), when the coffee is already very deep, the taste will be more bitter and fragrant.

The Agtron color value is 35, known as French baking (French Roast), about the time when the second explosion is dense (the crackling sound is heard again, but heavier than the first time), when the coffee beans are already oiled.

The Agtron color value is 25, called Italian roasting (Itatian Roast), and the baking time is about the end of the second explosion (after the dense sound), when the coffee beans are dark and bright, and the oil has leaked out.

In fact, after these eight roasting degrees, the coffee after the color value of 65 is mainly bitter, but the final consumers will not necessarily be exposed to it. For example, today's coffee beans are not all roasted until they are oiled as before. Basically, it is rare to see French roasting and Italian roasting. When it comes to the sales terminal, we will not move this set of baking degree table directly, in order to let you better understand, these ripe beans will be divided into shallow baking, medium baking, medium baking, deep baking these categories.

Like Qianjie coffee, the degree of roasting will not be directly marked in the information bar of coffee beans, we can distinguish according to the flavor of coffee beans, and find their own needs.

For example, the sour fruits such as "lemon, citrus and berries" described in the flavor can be judged as the shallow coffee beans in the shallow roasting. The flavor of shallow roasted coffee beans is mainly sour, with a thin taste and bright taste. Qianjie Coffee is generally roasted in Essex plus Sheffield area with light roasting to highlight the unique citrus citrus acidity and rich flower and fruit aroma. The beans on the front street are Yega Snow Fruit Ding Coffee, Sun Red Cherry Coffee beans and so on. Shallow roasting brings more variety, vitality and unique flavor to coffee and is loved by the professional coffee industry. Shallow roasting can highlight the unique characteristics of coffee origin.

Sweet fruits such as "melon, grape, slightly sour fruit" described in the flavor can be judged as coffee beans in the middle of medium-shallow baking. For example, the front street Costa Rican musicians series Mozart coffee beans, that is, highlight the full sweetness of the coffee, but also retain a small part of the acidity, making the fruit flavor more three-dimensional.

Flavor description "sucrose, maple syrup, chocolate" and other obvious sweet flavor can be judged as medium and deep roasted coffee beans. Like the very popular Honduran sherry bucket coffee beans on the front street bean list, retain the coffee standard of whisky and vanilla, and deepen the roasting degree to highlight the chocolate, caramel and other roasted aromas of coffee beans.

Flavor description "nuts, dark chocolate, caramel" and other bitter sweet flavors can be judged as deep-roasted coffee beans. The roasting degree is deepened, which reduces the acidity of the coffee beans, showing a more bitter and mellow taste. For example, the Indonesian gold Mantenin coffee beans in the front street are roasted deeply to restore the classic Mantenin flavor to the maximum extent.

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