Introduction to how to bake Yega Chuefei Coffee beans

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Introduction to the shallow Baking Flavor of Qianjie Ye Jia Xuefei Coffee

One: shallow baking (Light Roast)

Coffee bean surface shows a light cinnamon color, its taste and aroma are insufficient, generally used in testing, rarely used to taste. In terms of baking time, it is close to the so-called "first explosion" (note: it refers to the first burst caused by the heated volume expansion of raw beans during baking)

Two: cinnamon baking (Cinnamon Roast)

The appearance shows cinnamon, the smell of green has been removed, the fragrance is OK, the acidity is strong, the taste of coffee is light, and there is less selling on the market. In terms of time, it is about the middle of the "explosion".

Three: medium baking (Medium Roast)

The appearance is brown, in addition to the sour taste, the bitter taste also appears, the taste is good. At this time, the acid is heavier than bitter, moderate mellow, also known as American baking. In terms of baking time, it is nearing the end of "explosion".

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, acidity 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.

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