The reason why espresso uses deep-roasted coffee beans. What espresso beans taste better?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

99% of the coffee sold in New Zealand coffee shops are espresso beans, or Espresso, which can be seen all over the street. this is a strong type of coffee whose main principle is to press the finely ground coffee powder with high-pressure and high-temperature water vapor to produce an espresso liquid with a strong aroma and oil. Then mix it with water, or beat foamy milk and / or add other ingredients such as chocolate powder to form Flatwhite,Mocca,Cappuccino and other coffee we consume every day.

After living in New Zealand for a period of time, if you often drink espresso from cafes, you will gradually form your own preferences and start to be picky about coffee beans. But no matter which coffee beans are used, for commercial espresso, their espresso beans are deeply roasted. Do you know that?

● coffee beans are picked from plants. Fresh coffee beans are completely different from the coffee we drink in the mouth, so they must be roasted to make the coffee beans look dark brown before they can be provided to the cafe. And this roasting process makes coffee beans have a different taste; of course, in addition to the baking process, the origin of coffee beans is also related to the growing environment and varieties, but this correlation has been eroded by the modern processing process of "baking". Want to know why? Keep looking down.

Coffee, a plant that grows at high altitudes and slightly colder regions, grows more slowly, but because of its long growth cycle, its flavor and taste are more complex, and the beans are generally thought to be expensive. As for the commercial cultivation of coffee at the level of mass consumption, they all grow in farms with high temperature, humidity and low latitudes, and grow very fast, so their quality is slightly inferior; however, there is nothing wrong with the pursuit of stable output and uniform specifications for commercial mass production.

Generally speaking, there are three different types of roasting methods for commercial coffee beans picked by ●: light roasting, moderate roasting and heavy roasting.

In light roasting, the taste of the raw materials of coffee beans is preserved, and the fruit and sour taste are more obvious, which is sour and natural taste that most people will not like.

Moderately roasted coffee tastes more balanced and sweet, mainly because the glucose in the beans has been heated and activated, but it has not yet burned off to produce a "caramel" flavor.

In heavy baking, the main taste is bitterness and scorching smell; if you think about it, you can understand that when something is burned, burning bitterness is inevitable, and as long as it is properly controlled, it can produce a burning smell.

So why are espresso beans heavily / deeply roasted? Very simply, no matter whether it is a poor quality coffee bean or a good quality coffee bean, no matter what the natural taste is, as long as the baking process is consistent and the baking time is long enough and heavy enough, then the taste of roasted coffee beans tends to be very consistent.

●, as a simple example, you can see that the beef leg in New Zealand supermarkets is only NZ $6-9 a kilogram, while the top eye steak costs NZ $40 a kilogram. If you roast both kinds of meat in medium's way, it must taste different, right? But if you roast both kinds of meat until they are well-done or even a little scorched, it's hard to tell which kind of meat is better, right? Who knows the original price difference of 5-10 times between these two kinds of meat?

Coffee beans, too. Therefore, commercial espresso beans, do not pursue its coffee beans, in fact, in the case of unbaked, are very average quality coffee beans. What really determines whether a cup of espresso is good or bad is the barista's precise mastery of the high-temperature stamping coffee powder and the milk process in the production process.

END