The difference between deep roasting and light roasting of coffee beans how is the flavor and taste of light roasted coffee

Coffee knowledge is really a lot, just like the fresh ingredients in the chef's hands, more or less change every season, but the way coffee is cooked is generally to roast the raw beans to the roasting degree that the roaster wants, weaken the unwanted flavor, and strengthen the favorite flavor.

Therefore, the depth of baking, such a problem is more.

Today, I want to talk about the depth and choice of baking degree. Of course, the answer is different. Leave it to the tasters to decide.

Q: I want to know how to tell which baking I like, I should be able to...

A: Drink two different drinks!

The taste can actually be imagined, but usually there will be a gap in what is actually experienced. Usually when in doubt, you can try both.

For example: Ye Jia Xue Fei washed beans light baked good to drink? Or Kenyan deep-baked?

Cook two pots at a time, fix the proportion of water and powder, fix the water temperature, fix the powder particles, cook two pots at a time, and then drink the two together. Maybe you have the answer in your heart. (The concept of a cup test)

I suggest you drink it directly, and what you drink may be the most accurate.

In such a baking choice, usually when baking beans will make samples to determine the baking degree, why want this baking degree, my idea is usually from this pile of different baking degree samples to choose different presentation flavor. On the contrary, if each coffee bean is lightly roasted or deeply roasted, the aroma of the green coffee bean will only be in a fixed range.

Q: Is coffee usually better?

A: Which one have you had good before? Try this first!

Light roast coffee is good to drink, most of them appear in the floral fruit fragrance, with a weak acid value, like to drink light roast guests, many are looking for floral fruit fragrance coffee, presumably also once drank flower fruit rich coffee. However, if the acid value is unacceptable to guests, it is recommended that coffee with caramel aroma above medium and deep roasting will be more suitable.

Therefore, customers who like to drink fruit or flowers can tell the store directly that you want to drink light roasted coffee, which can have fruit or flower producing areas.

Q: Does medium and deep-roasted coffee have no fragrance of flowers and fruits?

A: Usually do deep roast (two explosion) coffee, flowers and fruits a lot of decline, but should not drink flowers, but how to present the baking bean division, generally speaking, will want to do deep roast conditions, are the hope of sweetness and mellow rise, so that the acid value is reduced, mainly showing caramel-based aroma, in this way, the presentation of flowers and fruits aroma is no longer so strong, replaced by caramel flavor enhancement and light flowers and fruits coexist.

Medium-roasted coffee can still drink fruit fragrance and caramel fragrance coexist, for me, medium-roasted coffee should be the roast degree that most consumers can accept (think fragrant coffee), the mouth is also able to drink coffee acid value soft feeling, that is, look at the balance between acid value and aroma.

Conclusion:

Many times the aroma needs to be compared, a single cup may not experience a very obvious smell, if there is a cup of other coffee in hand, perhaps the flavor difference will be obvious.

Roasting is not good, as long as the coffee can have sweet gas is good, I think most of the baked beans are standing in the consumer's point of view to think. Therefore, information and feedback from consumers will be the most important factors considered by bean bakers. Determine the depth of baking according to the flavor of the producing area, make the basic sweetness, and then emphasize the flavor and balance. If you like light roast, don't forget to tell the store what you want to taste, if you like medium and deep roast coffee, be sure to carefully taste the differences between medium and deep roast coffee beans in each producing area.