The roasting degree of coffee beans has several kinds of coffee roasting degree. Which taste is more bitter than life?

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Qianjie-brief introduction of roasting degree of coffee

Since many people are not very clear about the general terms of baking degree, such as Cinnamon, City, etc., and the standards vary from shallow to deep, we divide the baking degree from shallow to deep A, B, B, C, D, E, etc., to facilitate memory. The main purpose of arranging them in English alphabetical order is to easily distinguish the depth by their order, while the + sign represents a smaller difference. The front of the letter means that the lighter the degree of baking, the lighter the color, and vice versa.

Among them, C is about the medium baking degree, while most consumers are accustomed to baking C, C, and D. besides, it will be too sour or too bitter, and relatively few people are used to it.

Cinnamon cinnamon baked cinnamon in the middle and back of the explosion has a rough and strong sour surface, and the grass flavor obviously retains the original sour taste of coffee beans, which is only suitable for experimental or cup testing.

At the end of an explosion, City (the city will bake) pomelo wood color light reddish brown irritating acidity weakens obviously flower and fruit aroma and fruit acid retains fruit acid

After the first explosion to the second explosion, City+ light brown medium acid, light flower and fruit aroma appeared caramel sweet aroma began to develop

At the beginning of the second explosion, Full City (all can bake) the brown-red swollen surface is smooth, slightly sour, slightly bitter, medium sweet roasted aroma and balanced with floral and fruity aromas suitable for black coffee.

In the middle and front part of the second explosion, the light brown black chestnut shell surface of Full City+ nearly disappeared compared with the bright sour taste, the bitter taste was slightly stronger and the sweet taste of caramel was obvious, and Hui Ganqiang could best express the texture and depth of coffee.

Second explosion middle and back section Vienna (Vienna baking) brown black chocolate surface slightly dotted oil without sour taste, bitterness, mellow taste, strong aroma suitable for adding milk

Second explosion at the end of French/ (Italian) (French / Italian baking) dark brown black surface oily charred flavor, strong bitter taste, strong taste, but easy to change after storage due to oil

Knowledge: shallow roasting is mainly sour and flavor, if the baking is not handled properly, there will be a sense of astringency and irritation, while the mellow thickness and flavor of coffee feel lower.

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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