What is the best way to choose Italian coffee beans? Traditional Italian coffee bean blending concept

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The freshly harvested raw beans are almost fragrant and tasteless. After heating and roasting, the moisture of the raw beans is removed, and the composition of the coffee beans changes chemically, resulting in a volatile strong coffee aroma. At the same time, it also shows the unique bitter taste, sour taste, sweet taste and other flavors of coffee.

Generally speaking, the degree of baking can be divided into eight stages to show their respective flavor characteristics. The shallower the baking degree, the stronger the "sour taste". On the contrary, if the baking degree is deeper, the "bitter taste" will be stronger.

The following is a brief description of the baking degree of the eight stages and their unique flavor.

Shallow baking Light Roast

Coffee beans are yellowish brown, with light aroma and thick thickness.

Cinnamon baked Cinnamon Roast

Cinnamon color, because the roasting degree is very light, it is also suitable for black coffee.

Moderately baked Medium Roast

Coffee beans are chestnut-colored and mild in taste, making them suitable for brewing American coffee.

Deep baking High Roast

The roasting degree of coffee beans is slightly stronger than that of medium roasting. Coffee beans are brown, fragrant and good, and the bitter taste is more obvious than sour taste. Most grinded Italian coffee consumed by general cafes or families is roasted to this degree.

Urban baking City Roast

The most standard speculation comes from New York. The coffee beans are bright tea-brown and have a rich, well-balanced bitter taste, which is also the degree of baking consumed by ordinary cafes or families.

Deep city baking Full City Roast

Coffee beans are dark brown and are characterized by weak acidity and strong bitter taste, as is the case with "carbonated coffee".

Bake. Suitable for iced coffee or after-meal drinking.

French baked French Roast

Coffee beans are dark brown, with a strong bitter taste and unique roasting aroma, suitable for coffee Oulei.

Viennese coffee and other European coffee.

Italian baking Italian Roast

The roasting degree is the strongest, and the coffee beans are charcoal black, which can taste strong bitterness and strong taste.

Suitable for espresso, cappuccino.

What is the concept of blending of traditional Italian coffee beans?

From trying all kinds of machines, I understand the principle and science of extraction; from baking commercial beans, I feel the charm of shallow baking; when I come into contact with boutique coffee, I see the mystery of the local soil. Mix beans with different characteristics, this is another world, general espresso beans are imported either from Italy or Seattle. I used to buy freshly roasted espresso beans directly from the origin, excluding the time factor of international shipment. to understand the purpose of deep baking. As far as individual coffee is concerned, although the flavor difference brought by the year is not big, these slight differences will be magnified after the beans are synthesized, so the deep roasting can facilitate the control of the quality to obtain the average taste, reduce the flavor difference brought by the year, and it is more durable to store.

In addition to espresso, lattes are mixed with milk and coffee, and the flavor concept is different. Here, the purpose of coffee is to highlight the sweetness of milk, so the objective goal of Latte is that the coffee itself is mellow, and after adding milk, it tastes like cocoa, so a good cafe should have more than two bean recipes, one for brewing espresso and the other for making lattes.

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