There are so many kinds of coffee, how should beginners choose coffee beans that satisfy them?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Everyone has a different preference for roasting, and different roasting degrees show different characteristics of coffee, and knowing these can help you better understand the different properties of coffee, whether you prefer light / medium / deep roasting. You can try different kinds of coffee with different roasting degrees, after trying to know what you like roasting degree!

The shallowly roasted coffee has more "natural flavor" of coffee, and the acidity will be more obvious (of course, it can not be roasted too shallow, which will make the coffee unripe, such as sour taste and grass flavor). Shallow roasted coffee does not mean that it is not cooked. Unroasted coffee not only has an irritating sour taste, but also makes drinkers uncomfortable because of the influence of alkaloids, which is why many people reject drinking shallow roasted coffee. Because there is a misconception of shallow roasted coffee.

The deeper the coffee is roasted, the more it will cover these natural flavors and be replaced by roasted and bitter flavors. And how to bake deep without bitterness is a skill (such as Japan's well-known amber coffee, which takes deep-roasted coffee to the extreme).

What's the best coffee you've ever had before? You think that "shallow roasted coffee" tastes good, mostly because it has a slightly weak acid value in showing floral and fruity flavors, so many guests who like to drink shallowly roasted coffee actually want to taste the fragrance of "floral and fruity".

However, if you are less receptive to the "acid value", it is recommended that you start to taste the baking degree above medium and deep, which will have a slight "caramel aroma", which may be more suitable for you.

Is there no "flower and fruit fragrance" in medium and deep-roasted coffee?

Usually deep-roasted coffee (we call it "second explosion"), the "flower and fruit aroma" will drop a lot, but strictly speaking, it is not unable to drink the flower fragrance, but depends on how the bean baker wants to present it.

Generally speaking, beans want to do deep baking in the hope that the taste of "sweetness" and "mellow thickness" will be improved, and the "acid value" will be reduced, so deep baking mainly shows "caramel aroma". Not "flower and fruit" (but there may still be a slight floral fragrance).

In fact, the coffee baked in the middle can still drink "flower and fruit" and "caramel" at the same time! I have observed over the years that the medium-roasted coffee is acceptable to most consumers because it will feel fragrant and strong coffee, and the glutton with a good mouth can also drink the softness of the acid value in the coffee.

With the arrival of the third wave of boutique coffee, more and more people choose lightly roasted beans. The editor recommends Yega Xuefei, which is representative of shallow roasting.

Country: Ethiopia

Grade: G1

Producing area: Yejia Xuefei

Baking degree: shallow baking

Treatment: washing

Variety: native species

END