The roasting degree of coffee beans is different from that of deep-roasted coffee beans.

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Qianjie-brief introduction of roasting degree of coffee

A series of chemical reactions take place in the roasting process of coffee beans, and the roaster's technique or style determines the result of the chemical reaction, which makes the beef noodles in this shop and the beef noodles in that store not the same taste, which makes the world of coffee rich and colorful.

We do not need to understand these reactions in depth, we only need to know that it is the interaction of these reactions that contributes to the sweet, sour, bitter and salty taste of coffee. According to the degree of baking, it will basically show the following universal characteristics: shallow baking is sour and sweet, deep baking is mellow and bitter.

Shallow baking style: flowers, fruits, herbs, tea

Coffee is a kind of "fruit". After the "fermentation" of the coffee tree itself and the fermentation stage of post-treatment, the sour aroma of flowers and fruits will be more prominent. Shallow roasting does less damage to the fiber of coffee beans, retains its own fruit flavor to a large extent, and is the most "original" baking method.

Some varieties, "original flavor" is its best belonging, just like Rose Summer, the flower smell is excellent, so it will take shallow baking to highlight, deep baking that is violent nature, is to be beaten!

Medium baking style: caramel, nuts, cream, chocolate

With the deepening of roasting degree, the sweet and sour fruits in coffee beans gradually split and change. through the joint action of "caramelization" and "Maillard reaction", the aroma of flowers and fruits was replaced by the aroma of nuts and chocolate.

The aroma of caramel is the most prominent after medium baking, while the aroma of chocolate is the latest, from medium to deep baking, even deep baking. In other words, in the process of baking, the flavor of chocolate is getting stronger and stronger, and it can blow a chocolate whirlwind in the mouth without matching chocolate.

Deep baking style: resin, spices, dark chocolate, charcoal roast

Maillard reaction continues, and in addition to dry distillation (solid or organic matter is isolated from the air and dried until completely carbonized), the fibers of amino acids and polysaccharides continue to degrade and polymerize to produce more viscous compounds with high molecular weight, mainly scorched incense, smelly incense and pungent.

In the process of deep baking, once excessive, the bitter taste is too bitter to swallow, like a high-end steak, too much and nothing delicious to speak of. Therefore, deep baking must remember not to be obsessed, it takes a minute to be eaten back.

However, if the coke choking taste is effectively controlled, the light and elegant resin and rosin can be highlighted, which is a great challenge for bakers. "thick but not bitter, glycolic alcohol moistens the throat" is the realm pursued by high-quality re-baking. For the best flavor performance, the degree of roasting of coffee beans is determined by their own properties. Those who are outstanding in sour flavor should be baked lightly, while those who have excellent bitterness should be baked deeply. For example, Gold Manning, Blue Mountain and so on are all used in medium and deep baking.

Knowledge: coffee beans can smell the strong aroma of coffee only after they are cooked.

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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