Is the roasting degree of coffee beans good? does moderate roasting have the aroma of flowers and fruits?

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A brief introduction to the baking degree of Qianjie-Ye Jia Xuefei

Boutique coffee is traceable, and we can trace the source of raw coffee beans and their quality. But in the end, we buy coffee ripe beans, and the taste of the coffee is determined in the baking stage. For consumers, the coffee taste is good or bad, the baking technology has played a very important role.

We usually equate the origin name of coffee with the taste of coffee. As soon as we hear Yega Xuefei, we think it is sour, and Manning is synonymous with strong bitterness. In fact, the taste of coffee is determined by the degree of roasting, not entirely by the origin of the beans. This is not to deny the taste characteristics of coffee beans themselves, but coffee beans are by no means born with a particular taste.

Coffee beans have differences in taste, which are only known after comparison under the same conditions of baking. Yega Xuefei, for example, is classified as sour coffee, but the sour taste will gradually disappear as the roasting time is prolonged, and instead become bitter coffee beans. Generally speaking, the shorter the roasting time, the more sour the coffee beans are, and the longer the coffee beans are, the more bitter they are. We can know from this characteristic that it is the degree of roasting that determines the sour and bitter taste of coffee.

It leads to the baking degree of coffee bean flavor.

The most difficult part of baking is the best time to stop baking, and the best time to stop baking depends on how the baker captures the characteristics of coffee beans. For example, Cuban coffee beans have a thin pulp with a unique sour taste and aroma. Moderate roasting from medium roasting (Medium Roast) to high roasting (High Roast) is the best way to remove astringency and produce coffee with unparalleled sour sweetness, but with French roasting (French Roast), the taste becomes hollow and the coffee beans are finished.

On the other hand, Kenyan coffee beans with thick pulp and high moisture content are roasted lightly such as light roasting (Light Roast) or cinnamon roasting (Cinnamon Roast), and the coffee may be too sour to taste.

The baker correctly grasps the possibilities of all kinds of raw beans, knows to what extent it will kill the flavor and which will perform best, and then evaluates the roasted raw beans. But no matter how skillful baking techniques are used, Brazilian coffee beans will not turn into Colombian coffee beans, fermented beans will not become normal beans, and roasting adjusts the taste within the range of characteristics that raw beans already have.

The same variety of coffee beans, if the roasting degree is different, the taste will also change, let us keep in mind the flavor characteristics of all kinds of roasted coffee, and then according to their own taste to choose their own roasted coffee beans.

Knowledge: good coffee-after removing defective beans, roast them properly and extract them correctly when they are fresh.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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