How do coffee flowers come from fruity coffee? Which ones have floral coffee? Choose these right.

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Qianjie-A brief introduction to the source of coffee, bean, flower and fruit aroma

Why is the pre-baked coffee so sour? Some people say that it is because the shallow baking retains the fruit acid and more ingredients, which makes it so sour.

The degree of roasting and the length of baking time will affect the weight loss ratio of coffee. The water content in raw beans is about 11%, and the water content after baking is about 2%. So the weight loss ratio of water is about 9%, the weight loss ratio of raw beans to cooked beans is about 13% mi 17%, and the proportion of deducting water is 9%, so the weight loss of other ingredients of coffee beans is about 4% mi 8%. That is, there is a 4% difference in composition. It doesn't seem to be much different, right?

As a matter of fact, it is much worse. So.... Some deep baked beans need 1:13 extraction ratio to taste good (such as Blue Mountain), while some shallow baked beans need 1:18 or even 1:20 extraction ratio to balance.

In general, shallow cultured beans will highlight the refreshing flavor, and the flavor performance is very rich, flower fragrance, fruit acid, some tea flavor are the performance of this kind of bean flavor. On the other hand, medium baking is a more balanced expression with both refreshing flavor and thick taste. Deep-baked beans are more similar to his taste, and their flavors are usually strong, such as smoke, chocolate and woody flavor. And it will be accompanied by a thick taste.

Shallow roasting refers to the period between the beginning of an explosion and the density of an explosion.

In the early stage of enzyme action and Mena reaction, the organic acid of coffee beans has not been completely cracked, so the sour taste will be eye-catching and the bitter taste will be too shallow to feel.

Generally speaking, this roasted coffee flavor can retain a certain amount of flower and fruit aroma and bright acidity.

So, if you like fruity coffee with sour fruit, then light roasting is more appropriate, such as:

[Kenya] with intense berry aromas, acidity of raspberry juice and grapefruit, and sugarcane sweetness

[Yega Chuefei] it will have obvious fruit aromas, citrus and berry flavors.

[Panama] unlike the first two, light-roasted Panamanian beans have some fresh floral scents, such as jasmine and roses, with some bright but soft citrus acid.

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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