The extraction method of shallow roasted coffee is introduced, and the extraction operation with emphasis on aroma is introduced.

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

In many cases, the aroma and taste of coffee need to be compared, whether you like a cup of coffee, it is difficult to drink alone, but if there are two cups together, the flavor difference will be very obvious, you can also find your favorite.

There is no good or bad difference between the depth of "roasting". As long as the coffee is sweet and tastes smooth, it is a good coffee for you, so the next time you go to the coffee shop, don't forget to tell the store the taste you want.

An extraction method that emphasizes fragrance.

Preparation

① water: because the extraction time is long, in order to reduce the bitter taste of stimulation, use about 80 ℃ of low-temperature water.

② Coffee: use 20Mel 30g coffee and grind it into half a sesame seed or a sesame seed size. To adjust the thickness according to the taste, grinding too fine will have an irritating bitter taste, so grind it thicker appropriately.

③ filter cup: use Melitta or Hario filter cup to gather coffee in the middle, and water can extract stronger coffee through the long distance filter cup of coffee.

Extraction of shallow roasted coffee

Light roasted coffee (Light Roasting Coffee) refers to the degree of roasting from the first explosion to the second explosion in the baking stage, that is, the roasting of cinnamon to the city. The main purpose of shallow baking is to enjoy the variety of aromas contained in raw coffee beans. In other words, it reduces the aroma of coffee formed during deep roasting and highlights the characteristics of raw beans. So the key point of choosing shallow roasted coffee lies in the freshness of raw beans and the rich aroma of raw beans. Basically, the more advanced the coffee market or raw beans, the easier it is to come into contact with light-roasted coffee.

For light roasted coffee, the coffee cell tissue has not been fully expanded, and the capillaries that assist in the extraction of coffee have not been fully formed. So the sour taste is more prominent. If the usual extraction method is used, the good taste may not be fully reflected. Several changing processes are added to the basic extraction method in order to get a good coffee with more flavor.