Talking about the roasting degree of coffee beans, the difference between deep roasting and moderate roasting? Different baking degree

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Talking about the roasting degree of coffee beans, the difference between deep roasting and moderate roasting? What is the taste of different baking degrees?

Do you know what "French baking" is? If you are not a coffee lover, you may think that this is the style or language of bread baking. In fact, coffee has different degrees of roasting. Just like fried steak, it can be divided into medium rare, medium, medium well and well-done. Everyone knows that coffee beans are brown, but according to the depth of baking, the depth of brown will be different. There may even be coffee beans with black or near black in the coffee. This article will take the coffee products and benchmarks of Coffee Roasters Asia as an example, briefly introduce the roasting degree of several kinds of coffee, and then borrow the limited edition of Coffee Roasters Asia Halloween and match the coffee "Ah H. coffee!" Enter into a more in-depth discussion on how French roasting can help improve the taste of the coffee.

Light / medium light baking / cinnamon baking Cinnamon roast

The roasting process of coffee, illustrated by the appearance of coffee beans, is the process from green coffee raw beans to brown coffee beans. In today's coffee culture, medium and shallow roasting is often used to roast individual coffee. The third wave of coffee culture tends to pursue the original taste of coffee beans, and this degree of roasting can fully retain and present the original taste of coffee. Friends who have seen the Coffee Roasters Asia blog should also know about this program. The stage of medium and shallow baking usually occurs between the beginning of an explosion and the density. Because the roasted coffee beans are cinnamon-colored, this baking degree is also called cinnamon roasting. Coffee Roasters Asia's single coffee, such as Balahona An in Dominica and Jaga Sheffield in Ethiopia, belongs to this roasting level.

Moderately baked Medium Roast

This stage occurs between the end of an explosion and the emergence of beans. The coffee beans will be chestnut brown with a little red. In the case of Coffee Roasters Asia, Premium Blue with coffee is a good example. This stage can retain most of the original taste of coffee beans, not only a certain degree of acidity, but also fresh sweetness, a balance between the two. Used to make milk coffee or American coffee, or even dripping coffee has a high sense of taste.

Medium depth baking / city baking City Roast

The biggest difference between medium-depth baking and the first two is the obvious baking flavor and the flavor of caramelized coffee beans. At this stage, the beans are bright brown, rich in consistency, significantly reduced acidity, sweet and baked flavor balance, is a very strong flavor. This stage will be in the stage from the end of the first explosion to before the second explosion (or even the initial stage of the second explosion). Second explosion? Yes, in addition to the first explosion, there is a second explosion stage in coffee roasting. In the case of Coffee Roasters Asia, Costa Rica's Tara Zhudo Tower Deep Baking and Coffee Classic Black is baked at this level.

Deep baking, micro-depth, Full City Roast

Friends who like to taste deep-roasted coffee may not be satisfied until this stage. Coffee beans at this stage have entered the second explosion stage, which can be called micro-deep roasting before the second explosion is dense. The baked beans are dark brown with a little oil on the surface. Baking flavor, basically removed the initial sour taste of coffee, in exchange for a full flavor between bitterness and sweetness, while there is a smoky baking flavor. Coffee Roasters Asia's mixed coffee Roster's Blend, individual coffee Indonesia Queen Ketiara and Colombia Supremo are good representatives.

Very Deep Baking / French Baking French Roast

Finally, it's time to introduce the protagonist of this article. The time of French baking beans is between the beginning and the end of the second explosion. Coffee beans are usually dark brown and black, and can be as thick as cream or even honey. If you only drink black coffee, you will not taste sour at all, but a thick sweet cavity with sufficient roasting degree to fully present the caramelization of coffee beans.

Some notes on the "Mena reaction" and caramelization may be added here. As mentioned in previous articles, molecules in coffee beans interact with heat in the baking process, releasing different flavor compounds and browning, which is the so-called "Mena reaction". The "Mena reaction" occurs not only in coffee baking, but also in cooking processes such as baking bread, fried steak, and boiling onions, so the reason for the change in the aroma and color of food in cooking, or roasted coffee beans, is the "Mena reaction." The caramelization reaction, simply stated, is the result of the dehydration of the sugar in coffee beans during roasting. Coffee beans are rich in sucrose. Once the sugar is heated, the water will decompose, the color will change, and a lot of complex and changeable molecules will be released, resulting in different flavors.

In this way, the color and flavor construction of coffee depends on the performance of the Mena reaction and the caramelization reaction. Coffee beans produce as many as 800 organic compounds through the "Mena reaction" and caramelization at different temperatures. Therefore, the longer the baking time, the two reactions will be carried out all the time, and the baking flavor will be increased, such as smoking, wheat, scorched flavor and so on. This flavor is often found in French-baked coffee.

The limited edition of the Coffee Roasters Asia Halloween promotion with coffee "ahh. Coffee!", coffee from Brazil's Santos and Sumatra, Indonesia, is roasted in French style, largely because even after deep roasting, the flavor of the two beans can still retain some of the characteristics of the original beans, and even with the help of roasting, the flavor of the two beans can be played to the extreme and balanced with the roasted flavor. Some coffee beans are not suitable for deep roasting. To put it simply, they can't stand roasting for a long time. After deep roasting, much of the original flavor of the coffee is removed, leaving a heavy roasting flavor.

Never think that the heavier the baking flavor is, the higher the consistency of the coffee is. In fact, the two are not proportional to each other. The richness is largely due to the good Mena reaction during baking, which makes the compounds in coffee, such as sugars and lipids, fully developed. Coffee with high sweetness will have more consistency; on the contrary, the heavier the roasted flavor, the more bitter and astringent taste will be increased. If the overall flavor is not balanced, it will only have a roasted flavor, and the taste will not be improved.

Of course, to make good use of French baking, you should not only extend the baking time, but also consider other factors, such as firepower control during baking. Just like this Coffee Roasters Asia Halloween promotion of limited edition and coffee "Ah H. coffee!", our bean baker pushes up the temperature of the raw beans when they enter the oven, so that the sugar in the coffee beans can be retained in the first stage, leaving it for the later stage to develop the "Mena reaction" and the caramelization reaction. On the other hand, prolonging the baking time can make the dehydrated part better, completely removing the bitter taste of insufficient dehydration, and the sweetness of beans is clearer and more prominent.

The well-known roasting degree of coffee is the American term shallow roasting, medium roasting, deep (heavy) roasting, which can be subdivided into 8 stages, and the difference of roasting degree varies with different regions. The following briefly introduces the roasting degree and flavor:

(1) Light Roast: very shallow baking, also known as "shallow baking"

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

Wind taste: bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used for experiments, rarely used for tasting.

(2) Cinnamon Roast: shallow baking, also known as cinnamon baking

Time to drop beans: an explosion begins to be dense.

Wind taste: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acidity, slightly fragrant, often used to make American coffee.

(3) Medium Roast: medium baking, also known as "micro baking"

Time to drop beans: from the explosion to the end

Wind taste: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

(4) High Roast: moderate micro-deep baking, also known as "concentration baking"

Time to drop beans: the end of the first burst

Wind taste: the bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, with good aroma and flavor. Blue Mountain and Gillimazaro coffee are suitable for this roasting degree and are loved by people in Japan and Central and Northern Europe.

(5) City Roast: medium-depth baking, also known as "urban baking"

The time to drop the beans: after the first burst, that is, between the first and second bursts.

Wind taste: the bean surface is light brown, the taste is bright and lively, the sour and bitter balance is light, and it releases the high-quality flavor of the coffee, which is the standard baking degree and the public's favorite roasting degree. Brazilian and Colombian coffee are suitable for this roasting degree and are often used in French coffee.

(6) Full City Roast: micro-depth baking, namely deep baking, also known as "deep city baking"

Time to drop the beans: the second burst

Wind taste: the bean surface is brown, the taste is calm and full, the bitter taste is strong, the aftertaste is sweet, the aroma is full, it is a Central and South American baking method, and more iced coffee and black coffee are used.

(7) French Roast: very deep baking, also known as "French baking"

Time to drop beans: the second explosion is dense to the end of the second explosion.

Wind taste: the bean surface is dark brown and black, strong taste, bitter taste, sour taste almost no feeling, with rich chocolate and smoky aroma, for Europe by the most popular in France, more coffee Oulei, Viennese coffee.

(8) Italian Roast: extremely deep baking, also known as "semantic baking"

Time to drop the bean: the second explosion ends until the bean surface turns black and produces oil.

Wind taste: the bean surface is black and glossy. Before carbonation, the coffee bean fiber has a strong, complex, bitter taste, with strong roasting and scorching aroma. It is mainly popular in Latin countries and Italy. It is often used as Italian coffee Espresso.