Italian Baking degree Coffee Bean Flavor, Taste and Color characteristics effect of Coffee Baking degree Classification on Coffee beans

Coffee roasting is a complex process that involves careful heating of raw coffee in an effort to convert the basic life substances contained in each seed-sugar, protein, acid, etc.-into delightful roasted nuts, malts, chocolates, fruits, berries, flowers, etc. We are very careful with every cup of coffee, combining scientific data records with intuition and experience to bring a balanced taste and the best flavor.

Coffee is usually roasted in 2 to 5 minutes (depending on the type and degree of roasting), and the rich flavor of coffee beans can be brought into full play. At about 360F, the "first crack" occurs-a popping sound occurs when each bean expands under the pressure of carbon dioxide and water vapor produced by chemical reactions in the bean. At this time, with the escape of these gases, the internal pressure decreases, so that the coffee beans have an ideal internal temperature, pressure and moisture to promote the development of flavor.

Between 360 and 395 degrees Fahrenheit, the sugars and amino acids in the coffee react quickly, creating the final flavor of the coffee. The flavor of coffee roasted to a "moderate roasting" level comes from the coking of sugars and the reaction of sugars and amino acids in the Maillard reaction-very similar to the flavor produced by meat browning on the grill. During this period, the coffee turns dark brown and the aroma develops into nutty, cocoa and malt flavors.

In the coffee industry, there is a very simple classification of roasting degree: shallow, medium and deep. But this classification will not only overlap but also cover a range of baking degrees. For example, one baker might mark full city + baking as medium and another baker might mark the same baking degree as Dark, causing confusion. As a result, there are many more complex and confusing categories of coffee, which may include as many as 17 (or more) categories of different coffee roasting degrees for everyone to list:

Light City

Half City

Cinnamon

New England Roast

Regular Roast

American Roast

City Roast

Breakfast Roast

City+ Roast

Full-City Roast

Full-City+ Roast

After Dinner Roast

Vienna Roast

French Roast

Italian Roast

Espresso Roast

Continental Roast

New Orleans Roast

Spanish Roast

Qianjie believes that in order to let the public understand and realize the effect of roasting degree on coffee, it should be simplified first. It is emphasized that the degree of baking of each bean can be explained in more detail with the degree of medium and deep baking. Different kinds of coffee beans will use different roasting degrees.

Light baking: spotted, light brown without oil, no cracks near the bean tip, slightly expanding. Bright, sweet, juicy, light-bodied wine, highlighting fresh fruit malt, sweetness, floral aroma. A rugged surface with no luster

Medium baking: more uniform, oil-free, medium brown, slightly cracked tip, moderate expansion. Balanced, bitter and sweet, medium wine, ripe fruit, chocolate flavor. A more uniform surface with a slight gloss

Deep baking: uniform, dark brown, bean tip crack is large, the surface is oily. Swollen, thin and crisp, not too sweet, dark chocolate flavor is obvious.

Different coffee beans have different baking designs.

Have you ever thought about the difference between hand-brewed boutique coffee and espresso? The extraction with a filter cup is done by gravity and the process is very mild. You can filter it with very aromatic and more acidic coffee. Espresso, on the other hand, is extracted at a pressure of 9 bar. This means that more flavors will be extracted into the cup.

Traditional espresso is dark roasted coffee with low acidity. Hand-brewed coffee is roasted differently in different countries, but the roasting degree is usually lighter than espresso. Today's baking style is more flexible than the traditional one. For example, Shirley coffee beans on the front street are deeply roasted when making espresso. When we do hand punching, we use medium baking. Generally speaking, coffee beans in front of Africa tend to be light-roasted and have a fast outline, which makes them very fragrant and low-roasted, which makes their flavor very light. On the other hand, we hope that some hand-brewed coffee will be as strong as espresso, and the front street will be roasted a little longer, so that the stage of development will be longer to develop the flavor and reduce the acidity.

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