Introduction of Yemeni mocha Coffee description of baking time and flavor of coffee beans

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

Coffee is the favorite drink of many people. The birthplace of mocha coffee is actually the Arabian Peninsula country of Yemen. This history dates back to the early 17th century and has been very long since. However, the social unrest and civil war in Yemen in recent years have also affected the livelihood of coffee farmers.

Unfold

Throughout the history of Yemen, coffee has been shipped and exported from the port of Mocha to markets around the world, so they are collectively known as mocha coffee. So far, the port of Mocha has been filled with sand and turned into a sandbar. It should be no stranger to coffee lovers. Yemeni mocha is internationally recognized as one of the oldest and most delicious coffee.

What kind of country is Yemen, which is famous for its coffee? The country is located in the Middle East, bordered by sand and Oman and bordered by the Arabian Sea and the Red Sea. Arabs are predominant, Islam is the national religion, and Sunni Muslims account for 65% of the total population.

Very shallow baking / Light Roast

Also known as "shallow baking"

Time to drop beans: before and after the start of the explosion

Flavor: bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used for experiments, rarely for tasting.

Shallow baking / Cinnamon Roast

Also known as "cinnamon baking"

Time to drop beans: an explosion begins to be dense.

Flavor: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acid, slightly fragrant, often used to make American coffee.

Medium baking / Medium Roast

Also known as "micro baking"

Time to drop beans: from the explosion to the end

Flavor: the bean surface is chestnut color, the taste is light, sour and bitter

Moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Moderate deep baking / High Roast

Also known as "concentration baking"

Time to drop beans: the end of the first burst

Flavor: the bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, and the aroma and flavor are good. Blue Mountain and Gillimazaro coffee are suitable for this roasting degree.

Medium depth baking / City Roast

Also known as "city baking"

The time to drop the beans: after the first burst, that is, between the first and second bursts.

Flavor: the bean surface is light brown, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high-quality flavor of the coffee, which is the standard baking degree and the favorite baking degree of the public.

Micro-depth baking / Full City Roast

Also known as "Deep City Baking"

Time to drop the beans: the second burst

Flavor: the bean surface is brown, the taste is calm and full, the bitter taste is strong, the aftertaste is sweet, the aroma is full, it is a Central and South American baking method, and more iced coffee and black coffee are used.

Very Deep Baking / French Roast

Also known as "French baking"

Time to drop beans: the second explosion is dense to the end of the second explosion.

Flavor: the bean surface is dark brown with black, strong taste, bitter taste, sour taste almost insensible, with rich chocolate and smoky aroma, the most popular in France, making coffee Oulei and Viennese coffee.

Very deep baking / Italian Roast

Also known as "Italian baking"

Time to drop the bean: the second explosion ends until the bean surface turns black and produces oil.

Flavor: black glossy beans, coffee fiber before carbonation, strong and complex taste, strong bitter taste, with a strong fried and scorched aroma, mainly popular in Italy, mostly used in Italian coffee Espresso.