What is the difference in the roasting degree of coffee beans? what is the taste of light roasted coffee? what is the flavor of coffee?

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Qianjie-introduction to roasting degree of coffee

Moderate roasting: this stage of roasting, coffee in the Menad reaction and the degree of caramelization is just right, retaining the high-quality acid in the coffee, can best reflect the flavor of the coffee bean itself. At present, most of the single beans of boutique coffee on the market are roasted at this degree.

This baking degree is suitable for most beans with delicate flavor and lively acidity, such as Ethiopian sun-washed beans, Panamanian summer sun-washed beans and Costa Rican honey beans.

Some high altitude, hard beans, or to black, nut, cream-based flavor categories, this baking degree, can not show its mellow and full aroma.

Reference value: complete with one explosion. The temperature in the furnace of ordinary semi-direct fire baking machine is about 203212 ℃. Cooked beans table: Brown Aigezhuang value: about 75. Palate: sour and lively, moderate bitterness, obvious sweet return, the best sense of balance.

Deep roasting: the standard roasting degree of traditional coffee in Europe and the United States. At this stage, the bitterness begins to become stronger, the acidity gradually weakens, the bitterness and mellowness reach a balance, and the acidity is weak or even imperceptible. The taste is mellow and full, with high extraction stability.

Water-washed beans with high altitude and hard beans are more suitable for this baking degree. For example, most of the Central and South American coffee, such as Kenya AA, Brazil half-sun, Columbia Cymbidium, Panama Poquet and so on, can choose this roasting degree. In recent years, the roasting trend of boutique coffee often chooses this baking degree in order to reflect the high-quality flavor of Italian coffee or SOE roasting.

Reference value: the beginning of the second explosion. The temperature in the furnace of ordinary semi-direct fire baking machine is about 220225 ℃. Cooked beans table: reddish brown. Eagle number: about 55. Palate: full and round taste, bitter obvious, weak acid, Huigan, baked for a long time, there will be dotted oil.

Knowledge: the best crops are grown in areas with high elevations, fertile soil, rich phosphorus, nitrogen, potassium and mild climate.

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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