Comparison of the taste of deep and shallow baking of coffee beans which is more popular, deep baking or medium baking?

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

Comparison of roasting degree between Qianjie and coffee

Shallow baking

In all baking stages, the lightest baking degree, the coffee bean surface shows a light cinnamon color, its taste and aroma are not enough, generally used in testing, rarely used to taste.

In terms of baking time, it is close to "explosion". (ps: "one burst" refers to the first burst caused by the heated volume expansion of raw beans during baking.)

Cinnamon baking

The appearance shows cinnamon, the smell of green has been removed, the fragrance is OK, the acidity is strong, the taste of coffee is light, and there is less selling on the market.

In terms of time, it is about the middle of the "explosion".

Medium baking

The appearance is brown, in addition to the sour taste, bitterness also appeared, the taste is good, at this time the acid is heavier than bitter, mellow and moderate, also known as American baking.

In terms of baking time, it is nearing the end of the first bursting period.

High baking

Belongs to the moderate micro-deep baking, the surface already appears a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is the most popular way of baking beans on the market.

According to the baking time, when the "explosion" is over, the coffee beans are wrinkled and the aroma changes.

City baking

The appearance of coffee brown, the most standard degree of roasting, bitter and sour taste balance, so that the coffee has a multi-layered feel, so that Americans who originally prefer medium roasting change their taste and like it.

In terms of baking time, it is close to "second explosion". (ps: raw beans continue to be heated after the first burst, a large amount of moisture is lost, and the volume expands rapidly resulting in the second burst. )

City-wide baking

The appearance shows dark brown, the color becomes quite dark, the surface appears oily, bitterness is stronger than sour taste, and it is suitable for coffee beans with strong characteristics such as Mantenin, Hawaii and so on.

According to the baking degree, the "second explosion" is just over.

French baking

Belongs to the deep baking, the appearance appears black, throws a trace of brown, presents the thick brown color with black, the sour taste has not felt, in Europe especially in France the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for iced coffee.

Italian baking

Jing coffee beans are roasted until completely black, with a glossy surface close to coking, with only bitter taste, simple taste and sometimes smoky taste. It is suitable for highland coffee beans with thick pulp and strong acidity.

In short, as the baking goes on, fruit acid begins to be produced. After a certain stage, there will be less and less, less and less. and the bitterness will be more and more.

Knowledge: coffee roasting is a process that produces Mena reaction and caramel reaction inside raw beans, producing more wonderful flavors.

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