Changes in roasting degree and bitterness of coffee _ deep-roasted coffee bean fat _ deep-roasted coffee bean price

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The charm of ● shallow baking

In China, such "coffee professionalism" has also quietly set off a trend because of the growth of the market for fine black coffee. In addition to promoting the slow pace of slow work and patiently serving hand-brewed coffee to guests, many proprietors of self-run cafes also devote themselves to the bottomless depths of knowledge of coffee roasting. Did you find out? Although there are thousands of kinds of coffee on the market, most of them are marked as medium-and deep-roasted coffee, but in professional small cafes, many items are light-roasted, high-priced single-item coffee.

In fact, the use of lightly roasted coffee beans is likely to make the defects of unripe or defective beans more obvious, so it is a great test of the roaster's skills, each has its own advantages. Light roasting accounts for about 40% of the global drinker market, and the reason why it is popular with coffee lovers is that light roasting retains the original beauty of coffee beans more than medium-deep roasting, especially for boutique coffee with obvious aroma and characteristics. Of course, different producing areas, different varieties due to different bean properties, suitable baking methods are also different.

In order to drink delicious coffee, we have talked about the brewing of coffee, the handling of coffee and the roasting of coffee. How many levels do you need for a cup of coffee? How much more professional knowledge and experience do you need to make a good cup of coffee?

This answer, just like the slogan of SCAA, can explain ─ "Because great coffee doesn't just happen."

The roasting process of ● coffee

Simple analogy coffee roasting process is like popcorn, it is difficult to swallow before roasting, but like corn kernels, white fluffy, delicious and sweet popcorn pops out after roasting, and coffee roasting is the same. It also needs to go through a period of heating before it can become the coffee we drink.

The roasting process of raw coffee beans is a continuous and complex chemical reaction, generally referred to as thermal decomposition (pyrolysis), which causes coffee to produce or release more than 700 chemicals. It is these chemicals that bring out the flavor of coffee.

● through the following video, you can see the color of raw coffee beans slowly change from bright green (or turquoise) to light yellow, brown and dark coffee after heating.

Start baking → for the first or second burst

In the 38-second part of the film, the water in the beans turns to steam and pops out of the coffee beans, causing the coffee beans to burst for the first time.

As the temperature continues to heat, the beans begin to swell and the silver film peels off, and the color from the light coffee becomes darker as the internal polysaccharides begin to caramel.

Finally, the coffee is divided from light roasting, moderate roasting to deep roasting by each baking time.

Changes of roasting degree and bitterness of ● Coffee

Different degrees of roasting also affect the changes of chemical elements in coffee. In his book, the well-known coffee guru Taguchi talks about the bitterness of chlorogenic acid (Chlorogenic Acid) in coffee during roasting, which varies with different degrees of roasting. This is why the flavor of most light-roasted coffee beans is bright and refreshing while the deep-baked flavor is rich in bitterness.

On the other hand, the roaster will make the coffee show the best flavor according to the appropriate roasting degree of different raw beans.

Scientific roasting of ● Coffee

People often compare coffee roasting to a combination of art and science, because roasters continue to find the best roasting degree and time from experiments, among which there are many factors, such as weather, water content and quality of raw coffee beans, weather during baking, characteristics of the roaster and so on, these factors will affect the coffee flavor, so in addition to making the coffee reflect the best flavor, it is also necessary to maintain consistency!

What is interesting is that now that the scientific and digital roasting of coffee has matured, it should be hard to imagine that it was popular to stir-fry coffee at home in the United States before the mid-19th century.

Coffee is such a magical and ever-changing drink; the next time you sip coffee in your cup, take a closer look at how the baker interprets his or her perfect baking curve through the mastery of the fire.

● Deep-baked Coffee beans Brand recommendation

The deep-roasted beans of Qianjie Coffee: Honduran Coffee, Brazilian Red Bourbon Coffee and Indonesian Manning Coffee are fully guaranteed in brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com