Introduction to the roasting degree of Yejiaxuefei Coffee Coffee the difference of taste and flavor between light roasted and deep roasted coffee

Baking is the most attractive part of the coffee industry. Coffee raw beans have almost no flavor to speak of, and there will be an unpleasant smell of vegetables when tasted directly, so what kind of baking process can make the originally ordinary raw beans glow? Here, Qianjie Coffee will lead you to uncover the mystery behind the roasting of coffee by roasting Yega Xuefei.

To put it simply, we are observing how dark the final color of coffee beans is and how long it takes to bake, and then easily come to the conclusion that a certain kind of coffee is light-roasted or deep-roasted, which is often one-sided. because this kind of coffee can be stir-fried quickly or slowly, different roasting speed (fast or slow) will bring different flavor performance, although the color of coffee beans look very similar.

Coffee produces different chemical reactions after a series of roasting. Many of these reactions will reduce the weight of coffee beans and, of course, cause water loss. Slow stir-frying (14-20 minutes to complete baking) will have a high weightlessness ratio (about 16% Mur18%), and fast frying can be completed within 90 seconds at most. For a relatively expensive cup of coffee, slow frying tends to show a better flavor.

In the roasting process, there are three factors that determine the final flavor of the coffee: sour, sweet and bitter. In general, the longer the overall baking time, the less acid will be left. On the contrary, the bitterness will increase with the baking time, so the deeper the coffee beans will be, the more bitter they will be.

There are many critical stages in roasting. The so-called different roasting mode (roast profile) is to see how fast a serving of coffee beans goes through each stage. Many bakers carefully write down the records of each baking so that each baking can be reproduced with minimal error between temperature and time.

There are two kinds of coffee roasting: first explosion and second explosion.

In the baking process, as the temperature rises, water vapor and carbon dioxide will be produced, which will increase the internal pressure of the coffee bean, so the coffee bean will expand, and when it expands to a certain extent, it will make a popping sound like popcorn. This is the so-called explosion. The first explosion refers to the first destruction of the internal cells of the coffee bean, while the second explosion refers to the second destruction of the internal cells of the coffee bean. As the coffee beans continue to produce gas during roasting, when the gas is produced, the beans will continue to expand, so they will make a sound like an explosion.

Shallow roasting refers to the coffee beans from the middle of the explosion to the end of the explosion, and at the initial stage of the reaction between enzyme and Mena, the organic acid of the coffee bean has not been completely cracked, so the sour taste will be more eye-catching and bitter, so it is very suitable for friends who like sour coffee.

At this time, most of the flavors are sour flowers and fruits, cinnamon, grains and so on.

Medium baking usually refers to the period from the end of the first explosion to the second explosion, when the baking process is caramelized and reacts more with Mena, which, although still sour, is significantly weaker than light baking. At this time, the sour and bitter is more neutral, so the sweet flavor is more prominent, very palatable, changing to caramel, chocolate and so on.

This kind of roasting degree tends to release the best characteristics of boutique coffee, and it is also the most commonly used roasting degree of front street coffee.

So back to our main topic today, what kind of baking degree is suitable for Yega Xuefei in Ethiopia?

Take the water-washed Yejia Xuefei as an example, if you like the strong fragrance of flowers and rich fruit acid, then Qianjie suggests light or medium baking.

Sun-treated Yega Xuefei has most of the advantages of water-washing treatment, compared with it, it will have a little more fruit aroma, and the acidity is not as obvious as that of water-washed Yega Xuefei.

In the past, the sun treatment of street coffee Yejiaxuefei [red cherry] as an example, we chose medium and shallow roasting, this kind of roasting degree often reflects the best characteristics of this bean, while maintaining its taste and unique fermented wine flavor.

Qianjie cooking parameters are suggested:

Filter cup: v60 filter cup

Water temperature: 90-91 degrees Celsius

Powder content: 15g

Gouache ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen passes 80%)

Cooking technique: stage-by-stage extraction

The method of three-stage flushing and boiling is used for water injection. after starting the timing, the first water injection is carried out to 30g for steaming for 30s; then the second stage water injection is started, with a small flow of water to 125g, waiting for the powder bed to drop by half before the third stage of water injection, and then with a small flow of water to 225g, waiting for the extraction to be completed, the total time is controlled at about 2 minutes.

Flavor: berry, lemon, fermented fruit, strawberry

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