Are Italian coffee beans suitable for hand-brewing coffee? Deep roasting flavor of Italian coffee beans

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The roasting degree of coffee largely determines the flavor direction of coffee, for example, when we buy coffee, the label will indicate the degree of roasting, such as shallow roasting and deep roasting, which is understandable. Some also mark cinnamon roasting and urban roasting, which is confusing. The front street of this issue will show you the degree of coffee roasting.

The roasting degree of coffee has many names, such as French roasting (French Roast), Italian roasting (Italian Roast), urban roasting (City Roast). Among them, French roasting and Italian roasting refer to the degree of baking, not the origin of coffee.

The so-called French roasting usually refers to the relatively shallow espresso roasting, while Italian roasting belongs to the deeper roasting degree. But in the United States, the baking degree known as French roasting is usually frighteningly deep, and the coffee tastes bitter, smoky, and sometimes feels like drinking a cup of coal. With its strong bitter taste and unique roasting aroma, it is very suitable for making European coffee such as Olei and Viennese coffee.

City roasting, originated in New York, coffee beans are bright tea-brown, with bitter and sour balanced mellow flavor, is the baking degree that ordinary cafes or families are used to drinking. And Italian roasting is the strongest, coffee beans are almost charcoal black, can taste strong bitterness and strong taste, suitable for Italian coffee, cappuccino.

Agtron color value # 95: light baking (Light Roast)

Time to drop beans: the density of explosion is coming to an end.

Agtron color value # 85: cinnamon baking (Cinnamon Roast)

Time to drop beans: before and after the end of the explosion

Agtron color value # 75: medium baking (Medium Roast)

Time to drop beans: after the explosion is over

Agtron color value # 65: deep baking (High Roast)

The time of dropping beans: the quiet period between the first explosion and the second explosion

Agtron color value # 55: urban baking (City Roast)

Time to drop beans: the second explosion begins.

Agtron color value # 45: city-wide baking (Full City Roast)

Time to drop beans: before the second explosion is dense.

Agtron color value # 35: French baking (French Roast)

Time to drop beans: when the second explosion is dense

Agtron color value # 25: Italian baking (Itatian Roast)

Time to drop the bean: the oil begins to seep out of the bean surface

The above three roasting degrees can be summarized as "deep roasting" coffee beans, deep roasting coffee beans can provide a lot of glycol flavor and aroma, because the longer the deep roasting time, the more caramelization reaction, the more fat and sweetness. This rich taste is sometimes more deep and layered than light brown cinnamon baking, and sweetness can be used to balance acidity, fully showing the delicious ingredients in high-quality raw beans. If you are a beginner, it is recommended that when you buy coffee beans, you can choose according to the flavor, origin and brewing method of the coffee beans. It is best to ask the shop owner directly and let him give advice is the most appropriate way to get a cup of good coffee.

Sharing the idea of mixing coffee in Qianjie

In Qianjie Coffee, you can find four kinds of Italian coffee beans, namely sunflower sunflower blend, boutique espresso, commercial espresso and basic espresso. As the best matching coffee beans in Qianjie, let's share how Qianjie makes sunflower sunflower matching with fragrant chocolate, wine and vanilla flavor.

In this warm winter season, Qianjie plans to make a blend that is suitable for hand-brewed coffee and can make espresso at the same time. On the palate, the taste wants this blend of beans to have a pleasant taste with a highly recognizable aroma, a soft acidity in the thick taste and a medium to high sweetness in the finish.

Think about it, choose the choice, to have a more prominent aroma, taste can be more thick, special treatment of beans is also a good choice? Anaerobic? Fermented in a barrel? There are thousands of varieties of beans in Ethiopia's producing area, the flavor is also more extractable, the washed beans have bright acidity, the taste is clean, the sun-dried beans are rich in tropical fruits, and the taste is complex and thick. When there is no way to start, I think that both the fermented beans in the wine barrel and the sun-dried beans have made SOE, and the extracted taste is good, with acidity in the aroma, and a balanced taste without losing monotony and sweetness.

Finally, after our discussion, we finally decided to use a 6:4 barrel to ferment Shirley and sun-red cherry beans to match this sunflower warm day blend of coffee beans.

Analysis of roasting curve of Qianjie coffee

When used for blending beans, there should be body, sweetness, and balance as a whole. Considering that uneven baking may occur in the baking process of mixed beans, the way of gradually reducing heat is used in baking so that beans can tend to develop synchronously in the baking process.

The furnace temperature reaches 210℃ into the pot, the throttle is opened to 4, the firepower is 200, the temperature recovery point is 1mm 39 ℃, the throttle is 92 ℃; when the furnace temperature is 140℃, the air door is opened to 6; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 180℃, the firepower is adjusted to 10 and the throttle is opened to the maximum of 10.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion begins to explode at the time of the explosion, and the development of the explosion after the explosion starts at the end of the day. After the explosion, the flavor of the toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. It is necessary to listen carefully to the sound of the explosion point, and it will start to explode at the time of the explosion. After the explosion, it will develop into a pot of 197.5 ℃.

After cup test, hand flushing and Italian extraction, this bean has soft acidity, long-lasting and sweet taste, strong chocolate aroma, vanilla, cream, obvious wine flavor, clean and smooth taste and medium mellow thickness. it fits my warm day mix of beans.

Qianjie Coffee Italian extraction Scheme

Grind degree Pegasus 600N bean grinder # 1.8powder weight 20g, extraction 40g coffee liquid, powder-liquid ratio 1:2, extraction time 28s.

Flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, wine, strong chocolate flavor.

American Coffee: espresso to water at 1:5, with aromas of sherry and vanilla cream, slightly tipsy sherry, cocoa and caramel.

Latte: espresso to milk at 1:6, rich chocolate milk, caramel, high sweetness, smooth.

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