A brief introduction to the degree of shallow, medium and Deep roasting of Coffee beans sharing the Flavor and taste of shallow-roasted Manning Coffee

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Qianjie-Coffee roasting degree, shallow roasting Manning brewing sharing

1. Light roasting (Light Roast): cooked beans: light brown (to this stage of baking, the taste and aroma are insufficient, the caramelization of coffee beans has not completely begun, and phenols have not yet been converted, making them almost undrinkable. It is usually used in cup testing.

2. Cinnamon roasting (Cinnamon Roast): at this stage of baking, Menad reacts with caramel to make the aroma come out gradually, but the flavor is not enough, so it is generally used to test coffee cups. At present, some people in the market, advocated by the so-called "boutique coffee" culture, often roast to this extent in high-altitude Africa such as Yega Xuefei in order to pursue the "acidity" and floral flavor of coffee.

3. Moderate roasting (Medium Roast): at this stage of roasting, the Mainade reaction and the degree of caramelization of the coffee are just right, retaining the high-quality acid in the coffee and best reflecting the flavor of the coffee bean itself. At present, most of the single beans of boutique coffee on the market are roasted at this degree.

4. High baking (High Roast): during this stage of roasting, the sour substances of coffee begin to weaken, and Huigan performs best. The appropriate beans choose the correct baking degree at this stage, so that the flavor substances that should be expressed by beans themselves basically appear, the bitter and sour are balanced, and the aroma and flavor are both good. They are most often loved by people in Japan and Central Europe. Like the Jamaican Blue Mountains. The bean watch is completely relaxed, and the color will become uniform and shiny.

5. Urban roasting (City Roast): the standard roasting degree of traditional single coffee in Europe and the United States. At this stage, the bitterness begins to become stronger, the acidity gradually weakens, the bitterness and mellowness reach a balance, and the acidity is weak or even imperceptible. The taste is mellow and full, with high extraction stability.

6. Deep city baking (Full-city Roast): baking enters the deep city stage, the bean surface color is dark brown, the spot comes out of oil, the bitterness becomes stronger, the sour taste and clear aroma substances (flowers and fruits) are almost reduced to impossible to find, and the baking spices and dried spices begin to appear. Under this roasting degree, the flavor of coffee beans from different producing areas gradually tends to be the same.

7. French roasting (French Roast): at present, the share of coffee with this roasting degree is gradually decreasing in the market. In the traditional European coffee flavor, France is the most popular, this roasted coffee beans with cloves, dried ginger, pepper, smoke and other unique flavor, often used in the production of traditional French Oulei, Viennese coffee and ice-hot milk coffee. When this roasted coffee is mixed with milk, it has rich aroma, full color, strong contrast, clear and bright pattern, and is often used by flower lovers to make lattes, but many people will not like the smoky and scorched taste of this roasted degree.

8, Italian roasting (Italian Roast): after the second explosion, stay in the stove and walk back for a while. When it comes out, there is white smoke everywhere, almost carbonized, with a strong scorched flavor. Before, it was mainly popular in Latin countries, as well as the quick take-out coffee that has sprung up in recent years. Beans are often used relatively cheaply (the boutique beans with obvious flavor characteristics are too wasteful, and there are very few good beans that can withstand such intense quenching).

Mantenin cooking parameters of shallow baked gold

The ratio of powder to water is 1:15, the water temperature of grinding degree BG-6S is 91 °30g and steaming for 30s, and the second stage water injection is cut off to 120g. When the water level drops to about to expose the powder bed, the third water injection is carried out, and the water injection is cut off to 225g. The filter cup is removed when the water level is about to be exposed, and the extraction time is 2 minutes.

Flavor: the palate is marked by sweet and sour plums and berries, with an obvious sense of orange juice with a hint of cocoa and herbs. The overall flavor level is rich.

Knowledge gift: the roaster is divided into direct fire type, semi-hot air type and hot air type.

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