The difference of roasting degree of Mantenin Coffee the taste and flavor characteristics of deep-roasted Manning coffee

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

First of all, we simply divide the coffee into three roasting degrees, shallow, medium and deep. The taste of coffee varies with each degree of roasting.

To put it simply, friends who want to drink sour coffee can try shallow baking, while those who want to drink mellow and bitter coffee can try deep baking.

So what does each baking degree of coffee mean?

Shallow roasting refers to the bursting reaction of coffee beans from an explosion (explosion: coffee beans during roasting process, when the temperature is 190 ~ 200 degrees Celsius). ) from the beginning to the end of the explosion. The coffee in this range is mainly sour and flavor. if it is not roasted properly, it will have a sense of astringency and irritation. at the same time, the mellow thickness and flavor of the coffee are low. Moderate roasting refers to the range of coffee beans from the end of the first explosion to the beginning of the second explosion, during which we can judge coffee beans by three degrees: moderately shallow (coffee beans have obvious wrinkles), moderate (coffee beans wrinkles have been flattened), and moderately deep (coffee beans have changed color further.) the volume starts to get bigger).

The taste of moderately roasted coffee has begun to convert sour taste and flavor into mellow thickness and balance, and the sour taste becomes lighter and lighter as the roasting degree deepens. Deep roasting refers to the coffee beans into the second explosion (second explosion: coffee beans during the roasting process, the temperature is about 230 degrees Celsius, the burst sound is smaller and denser than the first explosion. At the beginning, it begins to develop to a deeper baking degree, up to a period of time after the end of the second explosion.

At the depth of roasting, the taste of coffee begins to become stronger, with almost no sour taste, resulting in bitterness and mellow thickness. For coffee with large and soft beans (such as many beans and Manning), we choose medium and deep roasting to pursue a sense of balance and the nutty taste of roasted coffee.

The representative origin of this baking degree: India, Kenya, Brazil, Indonesia (Mantenin), Papua New Guinea, Bolivia and so on.

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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