Effect of shallow, medium and deep roasting and grinding of coffee beans on the flavor of cold-extracted coffee

Drinking brewed coffee, smelling the aroma of coffee, and experiencing the bitterness and sweetness of coffee and coffee beans, there are many reasons that affect the difference of coffee flavor, such as the planting origin of coffee beans, the treatment after picking and the depth of roasting and so on. If you love coffee, you may not have studied the ingenuity of different flavors of coffee beans, so now follow the front street to re-understand how coffee beans have aroma and charm.

Effect of roasting degree on Flavor of Coffee

Roasting is the final stage of the complex process of coffee from agricultural products to roasted beans that can be ground, brewed and enjoyed. We call unroasted coffee beans "mung beans" because they are green. Before baking, these green beans are dense, almost tasteless and smell like grass. The flavor and aroma of our cherished coffee are not released until it is heated during baking, and the coffee becomes more soluble and drinkable. Baking is an indispensable step in our pursuit of delicacy, which carefully balances art and science.

When we call coffee light, medium, or deep roasting, we mean the so-called roasting degree. The visible color of coffee beans is directly related to the caramelization of sugar, and the longer the sugar is heated. The darker the roast, the higher the degree of caramelization in the coffee. Finding your preference for a certain degree of baking is critical to enjoying the coffee experience. This is because the taste of the same kind of coffee varies greatly depending on the degree of roasting.

The baker in front street will make different baking curves according to the characteristics of different coffee beans.

Essel coffee beans taste delicate, in order to highlight the flower and fruit flavor, Qianjie roasters will choose a lighter baking degree to retain more raw sugar and plant flavor and aroma, making the overall coffee more bright and complex. Take Qianjie COE22 for example, cinnamon roasting can well show the flavor of citrus, litchi and other fruits in coffee, and the aroma of fermented wine is also obvious.

Medium-baked Kona is the most important balanced and moist nectar with sweet and elegant full taste. The baker in Qianjie chose medium baking. The cup test results are as follows:

Brewing coffee gives off the smell of mulberry fruit makes people feel sweet and happy, Yuyun is a kind of smooth malt bitter sweet slip down the throat, a wonderful journey begins!

There are only a handful of beans baked deeply in the front street, basically Indonesian beans are deeply baked. Because the deep-roasted coffee beans will be too bitter and thick for the average customer. The espresso in all coffee shops is deeply roasted because the deep-roasted coffee is dark brown, and the oil in the beans emerges due to the calories applied during the roasting process, which makes the coffee produce a lot of oil, which goes well with milk. Aged Mantenin is deep roasting coffee, because Mantenin has a high density of raw beans and less moisture in aged coffee. Special care should be taken in all stages of firepower adjustment not to scorch the surface grease.

Effect of Coffee Powder thickness on Cold extraction Coffee

The right degree of grinding is critical to the brewing of coffee. No matter what brewing method you use, coffee making involves extracting flavor (and caffeine) from coffee grounds. The finer the coffee beans are ground, the larger the exposed surface area of coffee grounds is and the faster the extraction speed is. If your coffee tastes sour and thin, it may be because your beans are too coarse. If the coffee flavor is too bitter (as long as you rule out the roasting degree and production area), you may need a thicker grinding degree to improve it. This is why the coffee used in the espresso machine is finely ground, because the water in the espresso machine passes through the coffee powder very quickly under high pressure. On the other hand, cold-extracted coffee is made from rough coffee, because this cold extraction method allows coffee and water to stay longer. The extraction time of espresso is about 30 seconds, while cold-extracted coffee is an afternoon.

EK43S10 is usually used when making ice drop coffee in front of the street.

Cold extracted coffee beans recommended

Qianjie believes that no matter what the roasting degree of coffee is, according to personal taste, it is suitable to make cold extraction coffee after adjusting various parameters (such as extraction time, grinding degree, etc.).

When you want to add milk to your cold coffee, deep-roasted love coffee is one of the best cold coffee. Warm Tip: deep-roasted coffee beans need less soaking time than light-roasted coffee beans. If placed for too long, the deep-roasted taste tends to become more intense.

Many people will think that moderately roasted coffee beans are the most suitable for cold coffee because they have a balanced aroma and flavor. Warm Tip: extra rough grinding will maximize the flavor of moderately roasted coffee.

The front street usually uses lightly roasted coffee to make iced coffee. Lightly roasted coffee is very acidic, which is why Qianjie recommends using this kind of coffee for cold extraction. Chilling for more than 16 hours will reduce the acidity and give you a smooth and flavored coffee.

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

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