What kind of coffee beans should I choose? What brand of coffee beans is good? How to choose and buy coffee beans

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How to choose a coffee that suits you is like an interesting game of hide-and-seek. Ask everyone about their hobbies, and coffee is a common answer. But everyone's tastes are different, so if you want to pursue a perfect cup of coffee, you have to start with yourself.

Different producing areas, different sizes of coffee beans, different roasting methods all have an impact on the taste of the final coffee, so let's take a look at how to choose the coffee beans that suit us.

Many people often treat deep-baked beans as useless, believing that well-baked beans are carbonized to mask the smell of rotten beans, such as tires, sundries, rot and fishy soil. So is deep-roasted coffee really useless? Is it better to roast coffee beans deep or light?

The factors that affect the flavor of a bean include variety, planting conditions, treatment, baking degree and so on. The baking degree of a bean has largely determined the direction of the flavor of the bean. Baking can be divided into three degrees: light baking, moderate baking and medium / deep baking.

Shallow baking / Cinnamon Roast

Time to drop beans: an explosion begins to be dense.

Flavor: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acid, slightly fragrant, often used to make American coffee.

Medium baking / Medium Roast

Time to drop beans: from the explosion to the end

Flavor: the bean surface is chestnut color, the taste is light, sour and bitter

Moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Medium depth baking / City Roast

The time to drop the beans: after the first burst, that is, between the first and second bursts.

Flavor: the bean surface is light brown, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high-quality flavor of the coffee, which is the standard baking degree and the favorite baking degree of the public.

Deep baking / Italian Roast

Also known as "Italian baking"

Time to drop the bean: the second explosion ends until the bean surface turns black and produces oil.

Flavor: black glossy beans, coffee fiber before carbonation, strong and complex taste, strong bitter taste, with a strong fried and scorched aroma, mainly popular in Italy, mostly used in Italian coffee Espresso.

Shallow baking

Shallow roasting refers to the period between the beginning of an explosion and the density of an explosion.

In the early stage of enzyme action and Mena reaction, the organic acid of coffee beans has not been completely cracked, so the sour taste will be eye-catching and the bitter taste will be too shallow to feel.

Generally speaking, this roasted coffee flavor can retain a certain amount of flower and fruit aroma and bright acidity.

So, if you like fruity coffee with sour fruit, then light roasting is more appropriate, such as:

[Kenya], with intense berry aromas, sour aromas of raspberry juice and grapefruit, and sugarcane sweetness

[Yega Chuefei], it will have obvious fruit aromas, citrus and berry flavors.

[Panama], unlike the first two, light-roasted Panamanian beans have some fresh floral scents, such as jasmine and roses, with some bright but soft citrus acid.

Medium baking

Moderate baking refers to the period from the density of an explosion to the end of an explosion.

At this time, the baking process is caramelized and reacts more with Mena, which, although still sour, is significantly weaker than shallow baking.

At this time, the sour and bitter is more neutral, so the sweet flavor is more prominent, very palatable, changing to caramel, chocolate and so on.

It is usually regarded as the roasting degree that can release the best characteristics of boutique coffee, and it is also the most commonly used roasting degree.

If you want a cup of coffee with a balance of sweet and sour, medium roasting can be a try. For example:

[Colombia], the flavor is balanced, the taste is smooth, with delicate sour and raspberry aromas, with some caramel aromas, full of sweetness.

[Guatemala], there will be a sour tone of plums and plums; most of the coffee grown will have a smoky taste because of the soil.

Medium / deep baking

Medium and deep baking refers to the violent explosion from the end of the first explosion to the beginning of the second explosion, while deep baking refers to the beginning of the second explosion, and there is little difference in the direction of flavor between the two.

At this time, the baking process has been mostly completed, leaving the end of the dry cracking products, so mainly resin, wine smell, burnt aroma, bright sour taste almost disappeared, bitterness aggravated, the flavor is more mellow.

If you want to drink a cup of coffee with a mellow taste and outstanding chocolate nut flavor, medium / deep roasting is the best choice.

[Mantenin] the palate is mellow, with herbaceous aromas, stronger caramel sweetness, more elegant fruit acidity and wild spice flavor.

[Jamaica Blue Mountain] the acidity is delicate, the mellow thickness and aroma are well balanced, the palate is mellow and smooth, and the chocolate is very sweet.

Each caffeine variety and origin have different personalities, and there are subtle differences in sour, bitter, sweet, aroma, alcohol thickness and other flavors. As a roaster, the choice of coffee baking degree should not only start from the roaster's personal interests and hobbies, but should focus on the needs of the audience, so shallow baking has a shallow baking truth, deep baking has a deep baking truth, there is no difference between the two. If your guests pursue the taste and the local characteristics of the coffee origin, then light baking can make your customers more clearly aware of what they need.

On the contrary, if your guests prefer round, mellow and sweet coffee, then medium or even deep roasting is more appropriate. But Uncle Dou wants to say a word for the roasters who roast coffee deeply. Many roasters with light roasting style think that when coffee is roasted deeply, there is no other flavor except bitterness in the coffee, and the flavor of coffee is lost in deep roasting. This statement is not objective. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the guests can also feel the flavor of the coffee. In other words, the coffee will only be roasted to the black out of oil, the smell of smoke is extremely strong, he is not a baker, but charcoal burning.

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