Coffee roasting degree shallow moderate deep roasting which is better? Basic knowledge of coffee roasting

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Good roasting can strengthen the characteristic local conditions and taste of coffee beans. Coffee roasting is too bitter or not ripe, which will make the coffee taste off.

What's the key to a good cup of coffee? Good brewing skills and utensils are indispensable, but high-quality coffee beans are the most important element. Do you have no idea about coffee beans, or are you often dizzy by a bunch of coffee nouns? It doesn't matter. In the following article, we will introduce the important knowledge about coffee beans in the easiest way.

Only when there are high-quality coffee beans can there be good coffee.

In Taiwan, drinking coffee has become an indispensable enjoyment, and more and more people choose to make coffee at home, not only for interest, but also for better coffee quality. If you have, or are planning to do, then the first thing you need to know is: good coffee comes from high-quality coffee beans.

This is the same as most food. A fish that is not fresh, no matter how gorgeous it is to cook, must not be very delicious, but a fresh fish, steamed with ginger, is very delicious. The same is true of coffee, poor quality coffee beans, no matter how good brewing skills or utensils can not be saved, destined to only make bad coffee.

So, what are high-quality coffee beans? Recall that you have had coffee that tastes good in the past, which probably has two characteristics: first, it has a charming aroma, and second, it tastes good. Different varieties of coffee beans have different tastes, and personal preferences vary, of course, but the so-called high-quality coffee beans should be able to retain the aroma and flavor of the coffee as much as possible and emit it completely when it is brewed.

The aroma of good coffee comes from coffee roasting

The aroma and taste of good coffee are produced after baking. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released. In addition, the large amount of chlorogenic acid originally contained in raw beans will gradually disappear with the baking process, releasing good-smelling fruit acid, and its taste varies with the baking time. In the following picture, you can see the change in the shape of coffee beans during roasting.

Before determining the type of coffee beans, you should have an idea: coffee beans are almost the same as tea, there are varieties and places of origin, and coffee beans from different places have obvious differences in appearance.

Before you know each kind of coffee beans, you may, like me, walk into the coffee shop to distinguish the beans by the color of the beans, such as iced coffee or Italian coffee, which is usually the darkest and brightest; and the order is probably: Mantenin, Brazil, Colombia, and the lightest color is probably Mocha. This seemingly feasible method actually distinguishes beans from the depth of coffee roasting, but each kind of beans can actually be fried black and bright, or they can be fried only light brown like a mocha. So what you know is not the coffee bean itself, but the degree of coffee roasting that people are used to.

You can probably understand by now why some people who have been drinking coffee all their lives and boast coffee gluttons may not recognize manning and mocha beans with the same roasting level.