What are the criteria for choosing hand-brewed coffee beans? Four types of hand-brewed coffee recommended

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A: first of all, don't choose supermarket coffee beans. Hand-brewed coffee is fresh, and the "taste period" is only about one month, while coffee in supermarkets has long lost its proper flavor after a long period of transportation and storage. More importantly, don't buy coffee powder! Because good coffee needs to be ground and drunk, it will go bad ten minutes after exposure to air. For beginners, it is best to go to the local coffee roaster. Besides ensuring the quality, you can also ask the shop assistant for professional advice.

Q: it is often said that coffee beans are roasted in three ways: shallow, medium and deep. How to choose hand-made coffee?

A: in fact, the roasting of coffee beans is not so simple. In the field of international coffee, we use "Agtron number" to refer to the chromaticity of coffee beans like pantone as an accurate roasting index. 55 represents moderate roasting, the number less than 50 represents darker coffee beans, representing deep roasting, and the number greater than 65 is light roasted beans. In terms of taste, light to moderate roasting enhances the original acidity and floral aroma of coffee beans; deep roasting reduces the original taste of coffee beans, while the bitterness of the remaining caffeine becomes stronger and stronger.

Baking degree vs. Flavor

Light ~ medium roast + coffee beans

Shallow baking: full of aroma and strong acidity. Suitable for you with "special needs"

Medium roasting: retains most aroma and bright fruit acid; it is recommended for coffee "the shallowest roasting degree" for beginners.

Medium baking +: soft and sweet with sour fruit

Because there is little damage to the cell wall, and most of the oil is still preserved in the cell wall of the bean body. The degree of carbonation is not deep, retaining the flavor and sour taste of the beans themselves (the special local / regional flavor of the producing area). After high-quality roasting, boutique coffee beans can drink fruity / sour aromas such as apples, lemons and oranges.

Medium and deep roasted coffee beans

Medium and deep baking: at the expense of most of the acid and fragrance, the aromas of → caramel, nuts, malt and chocolate brought by the caramel reaction begin to highlight.

Deep baking: the taste is mellow and caramelized so that the flavor begins to be bitter. Because of the larger firepower baking, there is an obvious woody, smoky smell.

The cell wall is carbonized and coffee oil is added to add a mellow taste. Medium and deep roasting will have obvious flavors of nuts, caramel and chocolate, while deep-roasted coffee beans are easy to drink wood, spices, smoke and other flavors.

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