The depth of coffee roasting will affect the flavor and characteristics of coffee.

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Baking identification

The difference in roasting degree can change the taste of coffee, which may change your assessment of the quality of a coffee.

Therefore, the evaluation of the quality of coffee must be to roast the sample coffee to a specific degree.

Q grader's task is to determine whether the coffee is roasted to a degree that is underdeveloped, underheated or overroasted.

If you are a baker, this test is not too difficult, if in your daily work

You already know a lot about the color of the baking degree, so this test is even easier for you.

If you are new to baking, you can ask your baker to bake some samples for you if possible.

During the test, the coffee is ready, and you can't see the thickness of the coffee grounds.

So you can't get a hint from it, and the test is conducted in the darkroom of a red light bulb, so you can't tell the color of the coffee.

Five cups of coffee will be displayed in front of you, and you need to identify them by cup testing.

They are: baking too shallow, just right, too deep, undeveloped flavor and low temperature baking.

Lightly baked beans will be very sour, acid strength is very high, can remind you of the taste of high acid and low sugar.

While deep baking is easier to identify, there is almost no sour taste, only the taste of caramel.

The undeveloped flavor of baking is characterized by the mixed flavor of cereals and vegetable starch, which is very similar to the taste of green beans in the No. 3 fragrant bottle of coffee nose.

This is usually due to the unbaked interior of the coffee beans.

The taste of low-temperature baking may be difficult for non-bakers to identify.

This kind of coffee looks shallow in roasting, but it doesn't taste sour, mainly because the roasting temperature is relatively low.

And the baking time is too long. Many cup testers associate this taste with the taste of bread.

Some people even like the taste, and you may prefer this one to other cups.

For testers, it may seem like the most difficult test to tell the baking degree, because it is not quite consistent with the standard of your usual work.

Being too shallow or too deep in the test is not the standard of being too shallow or too deep in your usual work.

So the best way is to correct your taste according to SCAA's baking standards.

END