Coffee roasting the baking degree of coffee beans
When coffee beans are listed for trading, the manufacturer who buys coffee beans should first boil the coffee beans into juice for tasting. After the transaction, the coffee beans are roasted according to the demand of the sales market
Roasting is one of the most important factors affecting the taste and flavor of coffee. Baking itself is a science and an art
Green Coffee Bean produces a complex series of changes during the roasting process of 8 to 20 minutes, with coffee beans gradually changing from light green to light yellow, light brown, brown and dark brown. Coffee roasting is mainly divided into:
City Roast Light Baked
Full City Roast
Espresso Roast Deep Baked
French Roast Heavy Bake
After roasting coffee beans, in addition to single coffee beans, people will blend various single coffee beans into a variety of different flavors of coffee beans according to their characteristics and proportions to meet the needs of different flavors and different cooking methods.
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The processing method of coffee beans after picking.
Since the coffee fruit does not ripen at the same time, the same branch may blossom at the same time, with green fruit or ripe fruit, so to obtain high quality coffee must be picked by hand. Once the coffee fruit is picked, the coffee bean must be separated from the coffee fruit as soon as possible. There are usually two ways to peel off the coffee fruit: washing (usually used in places where there is plenty of water) and drying.
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Analysis of six components in coffee beans
Caffeine is the most eye-catching of all the ingredients of coffee. It belongs to plant xanthamins (animal muscle components) and has the same properties as theobromine in cocoa and theophylline in green tea. The percentage reduction after baking is minimal.
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