The difference between deep and shallow roasting of coffee beans is how much water is washed and how to choose the roasting degree of Xialan coffee beans.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-brief introduction of roasting degree of coffee

The lighter the coffee is roasted, the higher the acidity, but for milk-based coffee, people usually prefer coffee that is mild, nutty, silky and sweet, unless you have special requirements for coffee. otherwise, choosing lightly roasted coffee or reducing the amount of milk will make the coffee very sour.

In contrast, moderate roasting is the most common, but in fact, moderate roasting is also divided into different grades. In general, moderately roasted coffee has lower acidity, more bitterness and more mellow taste because it takes longer to roast. It goes better with milk than light roasted coffee. Moderate bitterness is paired with the sweetness of milk and soft acidity, making it easier for customers to accept.

Nowadays, the popularity of deep baking is getting lower and lower. Due to the longer baking time, the sour taste of the coffee almost disappears, and the bitter taste is very strong. With milk, the coffee will have the bitter taste of dark chocolate, which is the most classic coffee flavor in the eyes of many people. Due to the lack of distinctive features, there is no need to describe it too much.

As a consumer, if you like "stronger" coffee, please ask the barista how the coffee is roasted before choosing coffee. If the coffee is lightly roasted and you think the coffee is not strong enough, ask the barista to make double espresso for you, be careful that the coffee will become too sour; if it is moderately roasted, the concentration of the coffee should satisfy you; if there is only light roasting, ask the barista to reduce the amount of milk, or just tell him you don't like coffee that is too sour and see if he has any suggestions. Or, you can choose other brewing methods, such as hand-brewed coffee.

Light roasting can show the flavor of coffee of origin to a greater extent, because the baking flavor produced by Maillard reaction is less. For example, when we do cup tests, we mostly use shallow baking, in order to let each taster's taste buds clearly taste the flavor of coffee, while avoiding the effect of roasting on the flavor as little as possible. But the key problem is that many raw coffee beans are not suitable for light roasting, especially those Arabica and Robusta hybrids.

For example, if Ye Jia Xue Fei washed Charan, if the baking is very shallow, the caramelization effect is very low, it can highlight the flower and fruit aroma and bright acidity. There are some Arabica varieties crossed with Robusta, shallow roasting will make the senses of coffee very dirty, if the development rate is not enough, then the spicy acidity will appear at the same time. From this, we can understand that most of the coffee raw beans suitable for shallow baking are high-quality coffee beans with flower and fruit flavors.

Knowledge: the source of aroma and flavor of coffee is highly volatile. So the longer the coffee beans are stored, the more aroma and flavor will be lost.

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!

END