Basic knowledge of coffee roasting
Coffee roasting process is a complex change in chemical and physical properties. People roast green coffee beans into brown finished coffee beans through coffee roasting. Coffee roasting by roasting coffee beans to get a larger coffee bean shape, coffee bean color, coffee bean taste, coffee bean smell, through roasting to make coffee produce different flavor characteristics.
After the coffee beans are roasted, the coffee flavor is easily lost, and the coffee flavor is often exhausted in about 30 days, so in general, many professional coffee lovers will bake coffee beans in their own homes to ensure that their roasted coffee beans can be finished in time to ensure the freshness and flavor of the coffee before it is cited.
Summary
One: coffee bean roasting purpose:
1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.
Introduction to the roasting methods of coffee beans
Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)
Slow baking (12-40 minutes)
Third, the roasting of coffee has the following degrees:
1: light baking, light fragrance and high acidity are one of its major characteristics.
2: medium baking with high acidity and light mellow aroma.
3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
Four: through the above picture, we know the baking effect of various degrees.
Now I would like to introduce the characteristics of the above roasted coffee beans.
Light: the lightest baking, no fragrance.
Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.
Medium: medium baking; mellow, moderate sour taste.
High: bitterness in acid.
City: bitterness is better than acid.
Full city: bitter without sour taste, Central and South American style.
French: bitter, black, French baking.
Italian: oily, black, Italian baking. Generally used for espresso
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Coffee Almanac Coffee moment that we shouldn't miss over the years
In the fifth and sixth centuries AD, African Ethiopian shepherds found sheep dancing wildly after eating red fruit. In 1530, the first coffee shop appeared in Damascus in the north of the Ottoman Turkish Empire. In 1601, the word coffee first appeared in British newspapers. In 1650, the first coffee shop in Britain opened at Oxford University. In 1683, the first street cafe in Europe was in Wei, Italy.
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Coffee common sense SCAA coffee cup testing process
1. Fragrance: the first step in cup evaluation is to evaluate the aroma of coffee beans. Grind 10 grams of coffee, put it in 3-5 sample cups, and then breathe hard at the gas released by the freshly crushed coffee cells. The characteristics of the aroma indicate the essence of the taste of coffee beans: the sweet smell indicates that its taste is sour; the pungent smell indicates that its taste is irritating. The power of aroma
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