Shallow roasting coffee beans how to freshly roast coffee beans

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The degree to which coffee is roasted depends on the color of its appearance: light, medium or dark, although this is not the most accurate way to judge the degree of roasting. Some coffees are naturally darker or lighter than others, but it is still the most convenient way to judge the degree of roasting. When buying coffee, you will expect different roasting degrees of coffee to have their own characteristics.

Shallow roasting can best retain the original characteristics of coffee beans.

Light roasting has a light brown and brown appearance and the roasted beans have less oil, making it the most acidic and brightest coffee of all roasting degrees.

On the other hand, the coffee grown in different regions can best show the quality of the coffee, and most of them taste the original flavor of the coffee, which is the reason why the cup test is often tested with shallow roasted beans.

Medium baked with balanced acid and alcohol thickness

Medium roasted coffee has a darker brown appearance than light roasted coffee, and the fat of the coffee may also be visible on the surface. This roasted coffee not only leads to the coffee flavor and aroma, but also balances the acidity and alcohol thickness, and can also taste the original flavor of the coffee, but the distinct acidity of the coffee will be replaced by the full alcohol thickness because of the roasting process.

Light roasted coffee (Light Roasting Coffee) refers to the degree of roasting from the first explosion to the second explosion in the baking stage, that is, the roasting of cinnamon to the city. The main purpose of shallow baking is to enjoy the variety of aromas contained in raw coffee beans. In other words, it reduces the aroma of coffee formed during deep roasting and highlights the characteristics of raw beans. So the key point of choosing shallow roasted coffee lies in the freshness of raw beans and the rich aroma of raw beans. Basically, the more advanced the coffee market or raw beans, the easier it is to come into contact with light-roasted coffee.

For light roasted coffee, the coffee cell tissue has not been fully expanded, and the capillaries that assist in the extraction of coffee have not been fully formed. So the sour taste is more prominent. If the usual extraction method is used, the good taste may not be fully reflected. Several changing processes are added to the basic extraction method in order to get a good coffee with more flavor.

When using 10g coffee powder to extract 120mL, first extract 60mL and then add about 60mL water. Extraction at a high temperature of about 90 ℃. Ground coffee is relatively fine to highlight its aroma, bitterness and mellowness.

The shallow roasted coffee is ground very fine, and its extraction speed is also very slow. In addition, during the roasting process, the coffee cell tissue has not fully expanded and there is almost no gap in the cell tissue, so the coffee is difficult to float on the surface and easy to sink, which in turn hinders the coffee extraction. Because of this, if you use the usual extraction method to extract the target amount, then the slow extraction speed will lead to excessive extraction, resulting in bitterness, woody flavor and other odors become strong. In order to restrain the miscellaneous smell, the 50% of the total amount of extraction that reflects the best taste is extracted first, and the rest is supplemented with water.

1. Prior extraction was carried out for about 30 seconds. two。 The general water injection method is used to inject water in stages. 3. First extract 50% of the total amount of extraction. 4. The rest of the extraction is replenished with water. Do not use the remaining water from the hand flushing pot. It is better to add hotter 90 ℃ water directly.