Coffee beans roasting degree classification Italian roasted Itlian Roast Coffee coffee beans characteristics? How

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Coffee Bean Roast Degree Classification Italian Roast Illian Roast Coffee Bean Characteristics? How do you cook Italian baked beans?

Coffee roasting is usually divided into the following eight stages.

LIGHTRoast: Degree of baking; very light baking, also known as light baking.

The lightest degree of roasting of all stages, the beans have a light cinnamon color on the surface, and their taste and aroma are insufficient to make them almost inedible. It is usually used for testing and rarely used for tasting.

CINNAMON Roast: Degree of roasting; light roasting, also known as cinnamon roasting.

General roasting degree, cinnamon color on the appearance, odor green flavor has been removed, aroma is acceptable, strong acidity, for American coffee often used a degree of roasting.

MEDIUM Roast: Degree of baking; medium baking, also known as medium baking.

Medium and light roasts belong to the American style. In addition to sourness, bitterness also appears, and the taste is good. Aroma, acidity, alcohol moderate, often used for mixed coffee roasting.

HIGHRoast: Degree of baking; moderately deep baking, also known as density baking.

It belongs to medium and slightly dark baking, slightly stronger than medium baking, with a little dark brown on the surface and a stronger bitter taste. Coffee tastes sour and bitter, aroma and flavor are good, most often loved by Japanese and Central European people. Blue Mountain Coffee

CITYRoast: Degree of baking; medium-deep baking, also known as urban baking.

The most standard roast, bitter and sour to achieve a balance, often used in French coffee. (Brazil, Colombia)

FULL-CITYRoast: Degree of baking; slightly deep baking, also known as deep city baking.

The medium and deep roasting degree is slightly stronger, the color becomes quite dark, and the bitter taste is stronger. It belongs to the Central and South American roasting method, which is very suitable for brewing all kinds of iced coffee.

French Roast: Degree of baking; deep baking, also known as French baking.

Also known as French or European roast, belongs to deep roast, color is dark tea color, sour has not felt, especially in Europe to France the most popular, because fat has penetrated to the surface, with a unique aroma, very suitable for coffee Oulei, Vienna coffee.

Italian Roast: Degree of baking; very deep roast, also known as Italian roast.

Also known as Italian roast, roast degree before carbonization, burnt taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in espresso coffee.

French Roast:

Originating in New Orleans, roasters here often use frying pans to roast coffee beans because the coffee flavor is the most complete and intense!

French Roast is Cafe Altura's heaviest roast, using the finest Arabica varieties of coffee beans grown in the Sierra Madre mountains of Chiapas, Mexico.

Although it is the heaviest baking, it does not have a bad bitterness. Our French Roast coffee beans have a very rich dark brown colour with sparkling natural oils. We bake very carefully.

To avoid the burnt and bitter taste caused by overbaking. It tastes rich in layers, without sourness. The sweet taste of coffee when it enters the throat will stay in the throat, and then the whole mouth will be filled with rich milk flavor, all the way to the nasal cavity. In this cool winter season, drink a cup of Cafe Altura French roast, the whole person is settled, carefully analyzed, the origin of the foam is the oil of the coffee itself, but this coffee oil

Coffee beans are roasted, high temperature temperature until the results of intensive explosion,

Usually such coffee beans under the pot when cooled, dark color, but not yet

Oil, because heat continues to emanate from the coffee beans themselves, slowly after cooling

See the surface bit by bit of oil shine. Coffee beans like this, with their strong aroma,

It's hard not to be attracted to a strong aroma. Heavily roasted coffee beans

By forcing out the coffee oil, the relative freshness and shelf life will be shortened.

The best taste period is about five to seven days after the beans are put into the pot.

After the seventh day or ten days, the oil slowly changes, and there is a kind of discomfort.

The smell of oil will gradually dissipate. At this point, the espresso machine extracts at nine pounds of vapor pressure,

The foam will occupy 80% of the extraction cup, and the taste of drinking alone will be hard to forget.

If coffee brown sugar is added to enhance the taste, it is another taste enjoyment.

Suggest you drink this coffee, remember to drink plenty of water, dilute the stomach extract,

It is also not recommended to drink this coffee on an empty stomach.

Front Street Recommended Brewing:

Hand brewed or espresso

Hand flushing water temperature: 83-88 ℃, water powder ratio 1:13-14, small Fuji grinding degree 4, kono filter cup, first water injection 30g water volume for 28-30s stewing,

Depending on the steamy condition and the size of the expansion, this determines how long the fine stream will last. After steaming, coffee powder basically still has some air.

In the second injection, there will be foam generation, foam thickness, on behalf of the coffee powder air content. The amount of air in the coffee powder determines whether the coffee powder floats on the surface of the water or settles at the bottom of the filter. Air content, coffee powder floating on the water surface, so to use a soft water flow to disturb the coffee powder, let the air in the coffee powder exhaust.

Inject to 110g water, cut off water at 140g, wait for the powder bed water to drop to half, then inject water slowly until 238g water, do not use 5 g at the end, extraction time 2:00s.

This kind of hand punch, higher sweetness and soft sweetness, for reference only, everyone according to their favorite taste to fine-tune.