Which is the best coffee roasting degree? what are the coffee roasting methods?

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

The essence of coffee, from beginning to end, is a kind of crop, its interlinked planting, picking, processing, transportation, roasting, so that the taste of coffee becomes three-dimensional and coherent. As one of the most important links, coffee roasting is the only one that we can control. However, it also means that we need to respect the characteristics of raw coffee beans, rather than using our own personality to treat a kind of coffee specially.

Coffee flavors at different elevations and corresponding countries

At the same time, we need to know more about coffee, such as the climate of the coffee growing area, topography and altitude, what impact will it have on coffee? What is the difference in the taste of different coffee between the volcanic soil and the rainforest climate? As well as the difference between different coffee treatments, what is the difference between sun treatment and washing, and what are the characteristics of honey-treated coffee in taste? At the same time, what is the difference between different coffee tree species and coffee taste.

For example, the relationship between the altitude of coffee and the sugar content and flavor of coffee.

Cognitive learning coffee, in order to better roast coffee, as an introduction to coffee roasting, do not grasp the characteristics and background of coffee processing, do not understand what happened in the process of coffee processing, how to do?

Second, the roasting degree of coffee can not be self-willed.

Before talking about roasting coffee, we need to understand the various processing steps of coffee beans, of course, the most important thing is to find the appropriate roasting degree for a type of coffee raw beans. The determination of roasting degree of a type of coffee is based on the softness and hardness of beans, size, tree species, treatment and other links, comprehensive consideration in many aspects. Only in this way can we reflect the bitterness and sweetness of coffee and make the taste of coffee more three-dimensional and comprehensive.

Roasting degree of all kinds of coffee

For example, some Central and South American water-washed beans suitable for deep baking are bound to be sour if they are roasted shallowly, but they are lack of alcohol thickness and sour taste, which people don't like. At this time, choosing medium and deep roasting can well highlight the alcohol thickness of coffee. For example, Ethiopian sun-cured coffee beans suitable for moderate roasting, if roasted too deep or too shallow, will make the coffee taste unsatisfactory.

Third, coffee roasting must not be original.

The roasting of a type of coffee has its own rhythm, and it needs to be done in a down-to-earth manner when it is added to the beans, when it turns yellow, how long the dehydration lasts, and when it goes into an explosion. Remember that baking is to restore the taste of coffee itself, not to create a taste that doesn't exist out of thin air.

Coffee roasting curve

For example, we cannot deliberately shorten the roasting time of coffee in pursuit of flavor, which in the end will only make the coffee dehydrated, unclean and sour, or deliberately increase the fire at a later stage in order to increase the bitterness of the coffee. In the end, it will only make the coffee empty and coke, making the coffee taste bad.

The taste of a coffee has a lot to do with the state of its raw beans, its own quality, as well as the roaster's characteristics of the coffee roaster. As the saying goes, we know ourselves and enemies, and we will not be defeated in a hundred battles. only by understanding the whole process of coffee can we find the most suitable baking degree and roasting methods for raw coffee beans, and show the best coffee taste.

END