The difference between the baking depth of Italian coffee beans and the roasting degree of Italian coffee beans

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Why do espresso beans are moderately roasted? Can lightly roasted coffee beans make espresso? As coffee becomes more and more popular, people can't resist the desire to open their own small shop. Qianjie Coffee, as one of the time-honored brands of Guangzhou boutique coffee, many friends also come to Qianjie to ask what they need to open a coffee shop. Among them, the question of Italian coffee beans is a question that almost every partner who comes to learn from the classics must ask.

Q1: what coffee beans are recommended for making espresso?

Qianjie recommends using mixed coffee beans because the coffee extracted from mixed coffee beans is stable enough! The blending of coffee beans adopts the way of learning from each batch of coffee beans, so that the espresso extracted from each batch of coffee beans can keep the flavor stable.

The daily products of the Qianjie Cafe use sunflower sunflower beans, which are made from two boutique coffee beans, Honduras Shirley and Esseyega Shirley Cherry, with a 6:4 ratio. The main tone is to highlight Shirley's unique wine flavor and creamy Body, while in order to make up for the sweetness of Shirley's missing fructose, the all-red fruit sun Yega Chevy is added to make the beans show a strong vanilla cream aroma and wine aroma, with fragrant chocolate, yellow sugar and other flavors.

Q2: is it better to roast espresso beans moderately or lightly?

First of all, we should be clear that espresso, as the base for most coffee drinks, especially milk coffee, in order to make coffee drinks mixed with other materials can also reflect the mellow feeling of eating coffee, so Qianjie suggested that small partners who have just come into contact with espresso should use coffee beans that are moderately roasted to extract coffee.

Why not recommend shallow baking? Because the acidity of lightly roasted coffee beans is more obvious than that of moderately roasted coffee beans, if other coffee drinks are made or milk / water is added, if the parameters such as extraction, ratio and other parameters are not adjusted, the coffee will appear thin. the thickness of alcohol is missing. If you taste espresso directly, the flavor of espresso may be sour and astringent.

Q3: how is the roasting degree of coffee beans defined?

In the coffee roasting process, coffee beans will experience dehydration, yellowing and then to one explosion, one explosion density, if you continue to roast, there will be a second explosion, a second explosion density, and so on. Looking through different materials, you will find different expressions about the degree of baking. at this time, we introduce the concept of an Eiger value.

Light baking can be divided into: Agtron color value # 95: light baking (Light Roast) bean time: an explosion density is coming to an end; Agtron color value # 85: cinnamon baking (Cinnamon Roast) bean time: before and after the end of an explosion.

Moderate baking can be divided into: Agtron color value # 75: moderate baking (Medium Roast) bean time: after the first explosion; Agtron color value # 65: deep baking (High Roast) bean time: the calm period between the first explosion and the second explosion.

Medium and deep baking can be divided into: Agtron color value # 55: city baking (City Roast) bean time: second burst start; Agtron color value # 45: city baking (Full City Roast) bean time: before second explosion density.

Deep baking can be divided into: Agtron color value # 35: French baking (French Roast) bean time: second burst dense; Agtron color value # 25: Italian baking (Itatian Roast) bean time: oil begins to seep out of the bean surface.

Q4: why is it that the deeper the roast, the less sour the coffee beans will be?

During coffee roasting, the caramelization reaction begins at about 170-200 ℃, when the beans are roasted during an explosion, causing the sugars to break down further. The caramel reaction deepens the color of coffee beans and produces aromas such as caramel and roasted nuts, while the sources of sour coffee beans, chlorogenic lactone and phenyllindane, slowly become bitter as they are roasted, so the deeper they are roasted, the less sour they will be.

Q5: can't lightly roasted coffee beans be made into espresso?

Yes, of course. In front of the street, there are only suggestions, not that espresso can only be extracted with medium-and deep-roasted beans. Now more and more cafes on the market are offering SOE- single-origin espresso. SOE single-origin espresso, the coffee beans selected in order to highlight the flavor of the producing areas, the baking degree is generally not too deep, compared with the traditional deep-roasted Italian coffee beans, the flavor.

In the production of SOE coffee, attention should be paid to adjust the extraction parameters to increase the extraction rate, such as prolonging the extraction time, adjusting the degree of grinding, increasing the amount of powder and so on. On the other hand, when producing espresso based on SOE, you need to adjust the ratio of espresso to milk or water. Reduce milk or water and highlight the taste of the coffee so that the coffee is not too light.

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