Roasting degree and characteristics of Coffee beans Blue Mountain Coffee is suitable for roasting degree is not bitter or sour

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Qianjie-Introduction to Roasting Degree of Coffee Beans

Light Roast: Coffee beans are roasted to near the first burst period, lacking in taste and aroma, generally used for experimentation, rarely used for tasting.

Cinnamon Roast: The roasting of coffee beans to about the middle of the first crack period, a degree of roasting often used in American coffee. This roasting degree will highlight the sour taste, less popular, in the production area, less astringent Cuban coffee beans, Haiti or Dominican high-ripened, high-refined Caribbean coffee beans are better, more suitable for thin pulp, less moisture low-lying coffee beans, or mature more than two years, dry coffee beans!

Medium Roast: Coffee beans roasted to the end of the first cracking period, often used as American coffee or coffee blends. Blue Mountain coffee is suitable for this roasting degree, not only the taste is rich and mellow, but also because the sweet, sour and bitter flavors of coffee are perfectly matched, so there is no bitterness at all, only moderate and perfect sourness.

High Roast: When coffee beans are roasted to wrinkles and changes in flavor, the taste is refreshing and rich, the sour and bitter balance is not irritating, and the sweetness is slightly sweet, and the aroma and flavor are good. This roasting level is suitable for Caribbean coffee beans with low moisture content or Brazilian coffee beans dried naturally. This roasting level will give the coffee beans the taste and aroma that coffee should have.

City Roast: Roast coffee beans until the second burst period, taste bright and lively, sour and bitter balance between the acid and light, and release coffee in the high quality flavor, for the standard degree of roasting, the public is more acceptable this degree of roasting.

Full-City Roast: Coffee roasting to the end of the second burst period, stable and full taste, strong bitterness, sweet aftertaste, full aroma, more iced coffee, black coffee use. Not bitter, not sour, for the best coffee to show the multi-layered flavor of the roast, suitable for mantinin or Hawaii? But coffee with that kind of intensity.

French Roast: two explosion intensive to the end of the second explosion, roast until the coffee beans in the black with a little brown, strong taste, bitter, light sour almost no feeling, with a strong chocolate and smoke aroma, do coffee Oulei, Vienna coffee with.

Italian Roast: After two explosions, the beans turn black and the oil comes out. Roast until the coffee beans are completely black. The taste is intense and complex, bitter and strong, with strong roasting and burning aroma.

The bitter taste is obvious, the taste is relatively simple, suitable for thick flesh, sour and strong highland coffee beans, such as Kenya, Colombia, Guatemala and so on.

Knowledge points: coffee aroma and flavor of the source, with a high degree of volatility. Therefore, the longer the coffee beans are stored, the more aroma and flavor are lost.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

END