What is the difference in the flavor characteristics of Arabica boutique coffee beans in light baking, moderate baking and deep baking?

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Qianjie coffee believes that different degrees of roasting will have different flavor performance, but many people will have a misunderstanding: should coffee beans be roasted to a certain roasting color? Of course not, the flavor of coffee is not only the degree of roasting, but also the overall performance of producing area, variety and altitude. Qianjie coffee feels that every coffee bean has a baking curve suitable for it. Although each coffee bean has a high tolerance, only when it is roasted to a recognizable degree can the regional flavor appear. This is the logic of Qianjie coffee roasting, and it is not enough to consider the degree of roasting.

Lightly roasted coffee

Features: light roasted coffee is light brown and there is no oil on the surface of coffee beans. Beans have high hardness, bright acidity, mellow taste and bright taste.

Flavor: coffee with fruity and floral flavors is usually lightly roasted. As long as beans are well grown, processed and roasted, they can produce a variety of flavors, aromas, aftertaste, and so on.

However, if baking does not penetrate the center of the beans, there may also be grassy and herbal flavors, which are unacceptable to some people.

Shallow roasting is popular in the professional coffee industry because it can bring more variety, vitality and unique flavor to coffee. They highlight the unique characteristics of coffee origin more than other roasting methods.

Stage: lightly roasted coffee usually has an internal temperature of 170-200 ℃, and these beans rarely reach what we call an "explosion", in which the steam inside the beans breaks through the outer layer, creating a "crack" sound stage.

Other names for shallow baking are: cinnamon baking, shallow baking.

Qianjie Coffee takes Ethiopia's Yega Chuefei Red Cherry Plan coffee beans as an example. Through hand-washing, it can be found that its acidity is relatively bright and light.

Producing area

Yejia Xuefei

Manor

Atran

Altitude

1850-2050m

Variety

Native species

Treatment method

Sun treatment

Filter cup

Hario V60

Water temperature

90 ℃

Powder quantity

15 grams

Powder-water ratio

1:15

Grinding degree

BG#5F (the pass rate of Chinese standard No. 20 screen is 80%)

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

[flavor description]

The taste of berries, cream, honey, citrus and juice is bright and sour.

Moderately roasted coffee

Features: moderately roasted coffee is brown with a small amount of oil on the surface of the beans. These coffees have a small acidity and red wine flavor and have a round taste.

Flavor: roasted to this extent also retains many of the unique flavor of coffee, the heat began to enter the beans inside the caramelization reaction, the appearance of sweetness. As a result, the indicators are more balanced, full-bodied and sweeter than light baking, but some sour smells may disappear.

This is the degree preferred by roasters. Qianjie Coffee thinks that because it is more close to the people for mass drinkers, it is sour and bitter, but still shows the natural flavor of coffee.

Stage: the moderate baking temperature can reach 200-215 ℃, and the baking temperature is slightly higher, just when you hear the sound of "explosion".

Other names include: medium baking, deep baking, city baking.

Qianjie Coffee takes Brazilian Queen's Manor Coffee beans as an example. Through hand-washing, it can be found that the fruit is sour and soft, and the flavor of nut chocolate is outstanding.

Producing area

Morgiana, Sao Paulo State

Manor

Queen's Manor

Altitude

1400-1950m

Variety

Yellow bourbon

Treatment method

Sun treatment

Filter cup

Kono

Water temperature

88 ℃

Powder quantity

15 grams

Powder-water ratio

1:15

Grinding degree

BG#5I (the pass rate of Chinese standard No. 20 screen is 70-75%)

* the reason for choosing the Kono filter cup: the Kono filter cup has few ribs and is located at the low end, and the filter paper is attached to the filter cup, which can limit the airflow to increase the contact time between water and coffee powder, so that the coffee powder can be fully extracted and enhance the mellow taste.

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

[flavor description]

Taste with obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part of the performance has an obvious dark chocolate flavor, the overall feeling is more round.

Deep roasted coffee

Features: deep-roasted coffee is a dark brown coffee with rich oil, low acidity and thick red wine, showing a more bitter and mellow taste.

Flavor: roasted to this level of coffee basically can not tell the origin, but this does not mean that this kind of coffee is not delicious. Some coffees are suitable for deep roasting, with special flavors of chocolate, nuts and caramel.

The difference between shallow baking and deep baking is very obvious. Qianjie Coffee strongly recommends trying these two extremes at the same time so that you can really understand the difference.

Professional coffee roasters rarely have more than one or two deep-baked products, and beginners can do it if there is not much taste difference between beans (deep roasting increases uniformity).

Deep-roasted coffee was the king before the emergence of the concept of boutique coffee, the important reason is that the coffee planting technology is relatively backward and the quality of beans is poor. Low-quality coffee is countered by deep roasting to remove the flavor of less popular low-grade coffee, but it is no longer needed, and increasingly stringent screening and rating systems allow roasters to enjoy professional-grade coffee beans.

Now, the goal of a professional baker is not to bake off a bad taste, but to try a darker, darker, better coffee based on a particular coffee.

Stage: deep-roasted coffee reaches 220-225 ℃ during roasting, which usually reaches the "second explosion" if not a small amount of roasting.

Other names include citywide baking, French baking and Italian baking.

Qianjie coffee takes Indonesia gold Mantenin coffee beans as an example, through hand-brewing, it can be found that its acidity is basically gone, and the flavor of nut chocolate is rich and sweet.

Producing area

Sumatra

Company

PWN

Altitude

1100-1600m

Variety

Iron pickup

Treatment method

Wet planing method

Filter cup

Kono

Water temperature

88 ℃

Powder quantity

15 grams

Powder-water ratio

1:15

Grinding degree

BG#6K (the pass rate of Chinese standard No. 20 screen is 70-75%)

* the reason for choosing the Kono filter cup: the Kono filter cup has few ribs and is located at the low end, and the filter paper is attached to the filter cup, which can limit the airflow to increase the contact time between water and coffee powder, so that the coffee powder can be fully extracted and enhance the mellow taste.

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

[flavor description]

The layers are changeable, mellow and clean, with a high sense of balance, strong woody aromas, intense aromas of malt and caramel, with fruity aromas and a long finish.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925