Simple understanding of roasting of coffee beans and attention should be paid to preservation conditions

The roasting of coffee beans is the process of converting coffee from raw beans to ripe beans, which is generally divided into eight stages: very shallow roasting (LIGHTRoast), shallow roasting (CINNAMON Roast), micro baking (MEDIUM Roast), medium roasting (HIGHRoast), medium and deep roasting (CITY Roast), deep roasting (FULL-CITY Roast), very deep roasting (FRENCHRoast), and very deep roasting (ITALIAN Roast).

In a nutshell, baking is roughly divided into:

Shallow baking (Light), medium baking (Medium), deep baking (Dark).

The roasting depth of coffee beans will affect the acidity (acidity) and bitterness (bitter) of coffee.

The lighter the baking, the stronger the acidity (acidity); the deeper the acidity, the lighter the acidity and the bitterness. In addition, the deeper the baking, the more likely the bean fat (not exactly crema, hereinafter "milk fat" means crema) will seep out of the surface. If the oil exudates excessively, it will accelerate the oxidation, resulting in the weakening of the aroma (aroma), the reduction of milk fat (crema) and the enhancement of bitterness.

The coffee beans used by espresso on the market can be roughly divided into two categories when roasting:

The preferred baking degree in northern Italy, in Milan, the representative city in northern Italy, from drinking cappuccino and so on, the number of people who add milk fancy coffee is far less than the number of people who add espresso, we can know that how to brew delicious espresso is the focus of baking in this region, in short, it is less deep baking.

In contrast, the coffee beans used by the espresso chain, which is called Seattle style, originated from Seattle in the United States, are more deeply roasted than those in Milan, so from Seattle, as well as most Americans, because they drink latte or cappuccino, more people add milk to fancy coffee than espresso. Brewing coffee is still mellow and delicious after adding milk, which is the focus of roasting.

Let's talk about the preservation of coffee beans.

If you want to maintain the freshness of coffee beans, you must avoid storing beans in the following four situations:

1, high temperature; 2, wet; 3, direct sunlight; 4, oxidation.

Coffee will gradually lose its flavor when it comes into contact with the air. Therefore, it should be stored in an airtight container.

In this way, the effect of preventing oxidation can also be achieved.

In addition, it should be stored in a low humidity and cool place.

Keep in mind that coffee beans have a shelf life, because roasted beans will gradually ooze out of the surface during the preservation period and oxidize after exposure to air.

As soon as the oxidation is very serious, the taste and flavor of the beans will deteriorate.