Coffee roasting what's the difference between deep-fried coffee and light-fried coffee the characteristics of Japanese-style deep-fried coffee

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The taste of coffee is generally made up of bitter and sour tastes, but where do these tastes come from? In addition, why does the balance of bitterness and sour taste change with the degree of baking? Qianjie Coffee believes that the roasting degree of coffee also plays a key role. Then let's learn about the roasting of coffee.

What is coffee roasting? roasting refers to roasting coffee beans. After roasting and heating, the ingredients of coffee beans will change chemically, resulting in familiar colors, aromas and flavors.

Name and classification of baking degree

The index of heating degree is baking degree, which can be divided into three stages: shallow baking, medium baking and deep baking. In order to further subdivide the flavor differences, the degree of baking is divided into eight levels from very shallow to Italian baking in Japan.

Shallow baking

Generally speaking, when it comes to shallow baking, it means very shallow baking and shallow baking.

Medium baking

Medium baking refers to medium baking, medium and deep baking and urban baking.

Deep baking

Deep baking refers to deep baking, French baking and Italian baking.

Generally speaking, light roasted coffee beans have cinnamon color, strong acidity and slight aroma, while moderately roasted coffee beans have chestnut color, light taste, slightly sour and bitter aroma, retain the original flavor of coffee beans, and are often used as American coffee or mixed coffee. Medium-depth roasted beans are light brown, with a bright and lively taste, sour and bitter balance and light acidity, and release the high-quality flavor of coffee, which is the standard baking degree and also the public's favorite baking degree; very deep-roasted beans show black oily light, coffee fiber before carbonation, taste strong and complex, bitter strong, with a strong fried and scorched aroma, mainly popular in Italy, do more espresso Espresso use.

The deeply roasted coffee beans are heavier in color, that is, the brewed beans are darker, and the acidity is lower but the taste is more bitter because of the heavy roasting. Medium baking will have a moderate taste, moderate acidity and bitterness. Similarly, if it is light baking, then the taste must be very sour, acidity is strong, but the bitter taste is not strong. In other words, the degree of roasting of coffee beans will affect its acidity and bitterness, the heavier, the more bitter, the lighter and more sour.

Qianjie Coffee believes that there is no better roasting degree than which, depending on your personal preference. Cafes like Starbucks and other cafes that represent the second wave of coffee tend to choose the flavor brought by deep roasting. Generally speaking, the acidity of lightly baked beans is more lively and bright, while deep-baked beans will taste mellow and nutty.

Different degrees of roasting also affect the changes of chemical elements in coffee. In his book, the well-known coffee guru Taguchi talks about the bitterness of chlorogenic acid (Chlorogenic Acid) in coffee during roasting, which varies with different degrees of roasting. This is why the flavor of most light-roasted coffee beans is bright and refreshing while the deep-baked flavor is rich in bitterness.

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