Coffee knowledge Daquan coffee bean baking grading
The roasting degree of coffee beans can be subdivided into 8 levels, as shown in the table.
Baking stage
Special features
The preferences of various countries
Light
Shallow baking
The lightest baking has the smell of grass, no fragrance and concentration.
For experimental use
Light
Cinnamon
Cinnamon baking
General baking degree, leaving a strong sour taste. The beans are cinnamon.
Be favored by people in the western United States.
Medial
Medium baking
Medium baking. Mellow, sour and delicious.
Mainly used for blended coffee
Moderate
High
High baking
The sour taste is neutralized and slightly bitter.
Loved by Japanese and Scandinavians
Moderate (slightly deep)
City
City baking
Bitter taste is stronger than sour taste, suitable for Colombian and Brazilian coffee.
Loved by New Yorkers.
Moderate (deep)
Full city
City-wide baking
Suitable for making iced coffee. No sour taste, mainly bitter taste.
Used for iced coffee, but also for people in Central and South America
Micro depth
French
French baking
Bitter strong, French-style baking method, slightly black color.
For steam supercharger
Depth (French)
Italian
Italian baking
Black, oily surface, Italian baking method
Italian steam pressurized coffee
Heavy depth (Italian)
- Prev
The extraction of various coffee utensils grind the coffee beans to the right thickness.
Different utensils, even different coffee beans in the same vessel, need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact there are rules to follow. No matter what kind of utensils are used to extract coffee, generally speaking, the shorter the extraction time is, the powder will be needed.
- Next
Coffee knowledge Bake Coffee beans Coffee Baking
Some coffee lovers like to buy raw coffee beans and bake them by themselves. Self-baking is not only easy, but also effective, so anyone who is interested can try it. Not only can you bake as much as you need, but the most interesting thing is that each time you bake, you are facing the coffee beans, and observe the coffee beans in the roaster closely through the smell, color, dandruff, smoke and sonic explosion.
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?