How coffee beans are roasted in cities, what is the difference in the depth of roasting coffee beans?

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Coffee beans will be sour:

Coffee bean itself is a fruit, since it is a fruit, it must have fruit acid, so the coffee you drink will be sour, which has something to do with water content and roasting.

New beans, harvest within a year.

How coffee beans are roasted: the roasting is shallow, the entrance is sour; the roasting is sour; the roasting is deep, and the sour taste is covered by bitterness. In addition, shallow and medium baking will be astringent. The taste of new beans is strong and obvious.

Raw beans are stored for more than a year. The water content is reduced.

How coffee beans are roasted: the roasting is shallow and the entrance acidity is low; in roasting, the chance of acid after drinking is small; the roasting is deep, and the sour taste is covered by bitterness. The astringent taste decreased obviously. The taste of beans is full and warm for a year.

Raw beans have been stored for more than three years. The water content is lower.

How to roast coffee beans: the roasting is shallow, the entrance will not be sour; when baked, there is no acid; the roasted beans are deep, and the aged beans do not roast in this way. No astringent taste. But occasionally it tastes a little moldy. Old beans, full of aroma and refreshing taste.

Japanese coffee roasters generally have the habit of putting new beans for more than a year before use, but domestic roasters are not necessarily.

In addition, there is a way to store raw beans at constant temperature and humidity, so that raw beans are not easy to mildew and grow worms, but the change of water content is small, so the storage time should be prolonged to reduce the water content.

Raw beans are naturally dehydrated, which is commonly known as "raising beans" in the industry, but the nature of each kind of raw beans is different, some need to be stored for a little longer, some as long as three months, or even some beans only take a month, how to raise beans, each baker shows his or her skills, after all, the storage location is different, the method has to be different.

How to raise well is not only a matter of water content, but also according to the characteristics of raw beans. The storage time of beans in the same producing area of old and new beans is different. This is probably what many bakers have to talk to raw beans all their lives before they can slowly accumulate. For this reason, there is no fully automatic coffee roaster in the world, because if the degree of roasting can be determined only by reference to water content, the computer can do it.

So, if you encounter some stores who only use shallow baking, you might as well ask how long the raw beans are stored so that you can avoid drinking sour coffee.

As for baking, is it light, medium or deep baking?

At present, apart from the fact that Manning wants to roast medium to deep, it is certain that other raw beans will produce different results according to the degree of baking, that is, the so-called fake beans and real beans are simply: Brazilian raw beans → Brazilian cooked beans; fake beans: Colombian raw beans → Blue Mountain ripe beans.

Since the advent of small bean frying machines 10 years ago, self-baking machines have become popular in Taiwan in recent years:

There are two main types of → direct fire: when baking, the source of fire touches raw beans to bake coffee into ripe beans. Hot air type: coffee is roasted into cooked beans by hot air. In the past, direct fire was used for machines under 20 kg, and hot air was used for machines above 20 kg. In recent years, small machines also have hot air. In addition to the use of electric heating for family personal use, most machines use gas. As for the use of wok, milk iron bucket is the player's preference, non-commercial usage, do not repeat.

The direct fire has the residue of fire smell, so there is a saying that the freshly roasted coffee beans should be put for a few days to drink better, the intention is to make the fire smell residue to make it volatile, but there is no better, and the flavor of coffee beans decreases with the number of days.

Baking depth of coffee beans:

Coffee bean roasting is basically a "carbonization" process, generally known as shallow roasting, medium roasting, deep roasting. At present, each school has its own reasons to insist: shallow roasted → can taste the original fruit acid of coffee raw beans, medium baked → tastes neutral, less sour, and deep baked → cares about bitterness. In the end, which one is good? there are no standards, and there is no need to set standards.

The next time you have a full meal, you will feel flatulent. A cup of deep-baked coffee beans has the function of reducing flatulence. Getting up in the morning in low spirits and roasting fragrant coffee in a cup can increase endorphins. If you want good skin, drink lightly roasted coffee beans, which are sour.

Therefore, it is recommended that you drink Colombia in your own baking store A, and don't think that Colombia in store B has the same taste. To be broad and broad experience of each family's own baking persistence and ideals.

Sweet tail coffee makes appropriate roasting degree according to the characteristics of coffee beans, some light, some deep, some medium deep, so it offers free unlimited refills to change the choice of different tastes, so that people can find their favorite coffee in many different roasting degrees of coffee.

Flavor changes of coffee beans

Start calculation after baking (normal temperature environment)

After the 4th hour:

The aroma appears, and the smell of imported baking fire remains obvious.

24 hours to 3 days:

The aroma is obvious, and the smell of imported baking fire is obvious. After drinking, the mouth shows dryness, the aftertaste is obvious.

Days 4 to 5:

The aroma fades slightly, and there is no residual smell of baking fire in the entrance. Coffee beans are naturally oxidized to the equilibrium stage and are the best to drink.

Golden 48 hours. The aroma has a sweet taste, the taste is round and full, and the taste is obvious. If the room temperature is 18-22 degrees C (late spring and early autumn), the happiness of drinking coffee is breathtaking!

Days 6 to 10:

The aroma is oily and the palate is slightly complex. After drinking, the bitter taste in the mouth is obvious, and the aftertaste weakens.

Days 11 to 21:

Diminishing aroma, complex taste and insufficient finish

From October to April of the following year, raw coffee beans will rise because of the peak demand season.