The knowledge of roasting coffee beans.

Cinnamon Roast: cinnamon baking. This is the lightest kind of baking. There is no oil on the surface of the coffee beans. Large coffee bean manufacturers often mix the lightly roasted coffee beans with the coffee beans they sell. Because it can save money and increase the quantity. Cinnamon-roasted coffee beans do not usually appear in urban roasting-City Roast: the name "urban roasting" first appeared in the 19th century. It usually means "thick". But as time goes on, the color of roasted coffee beans gets darker and darker, so a new name becomes inevitable.

Today, "City" roasting is only a little darker than "cinnamon roasting". People use "Full City" to call moderately roasted coffee, which is slightly darker than "cinnamon roasting" in color. There is no fat on the surface of the coffee beans.

Vienna Roast: Viennese roasting is the next level of roasting. Traditionally, Vienna Roast is a mixture of coffee beans from different baking times. But in fact, during this baking period, the oil inside the coffee bean has just appeared on the surface, with dark brown spots on the surface. This is a moderate baking phenomenon.

Italian Roast: Italian barbecue. This is the next level. At this time, the surface of coffee beans is covered with more than half of the grease. The color of coffee beans is the brown of cream chocolate. Italian copying varies from place to place in terms of choice and color.

Coffee is roasted by hand

1. A handle can be found in a hardware store or a coffee shop. The raw coffee beans to be prepared are made in Central and South America (Cuba, Mexico, Brazil, etc.), while I use Yunnan small grains of coffee beans (for beginners).

two。 Put the beans into the filter with a handle and spoon the beans. Keep a certain amount of heat in the middle of the fire, repeatedly changing the heat and causing the water to evaporate.

3. Roast carefully to every corner of the cake, and be careful not to burn the beans, but concentrate on cooking. After the moisture has evaporated, we must pay attention to the color, color, aroma and sound.

4. The bursting of the trumpet has lasted for ten to fifteen minutes, and after the sound has stopped, there will be a second burst that lasts for fifteen to twenty minutes, then the beans will be large and expand, there will be no wrinkles on the surface, and the luster will be called. Due to the differences in the status and types of coffee beans and personal preferences, color and tone can be used to determine whether or not to end.

5. After pouring in the cooker or cooker, use the cold cooker of the fan or blower to cool it quickly. The fried coffee beans will spoil, leaving only about 85 grams.

6. The taste (cup test) should be focused on the degree of baking (it is best to leave it for two days). At this time, it is the most difficult and the fastest time. Come and buy your own delicious coffee!