What kind of roasted coffee does cappuccino coffee suit? Effect of different roasting degree on coffee flavor

The charm of coffee is that we are often looking for the most suitable way of roasting coffee beans to highlight its best features. One of the most important and influential steps in the coffee bean processing process is to convert raw beans into roasted beans for cooking. The main purpose of baked beans is to develop aroma and flavor of raw beans. Through heating, beans undergo a series of chemical reactions, including Heat Degradation, Mena reaction and caramelization, resulting in different combinations of sugars and acids. A similar reaction occurs when baking bread and cookies, forming a complex and wonderful flavor that we love.

Knowing the roasting degree and color of coffee beans can help us to confirm whether the beans are in line with personal flavor and preferences when choosing coffee beans. Nowadays, the baking degree is generally classified as "light baking", "medium roasting" and "deep baking". Before the third wave of coffee revolution, it was often referred to as "urban baking", "French baking", "semantic baking" and "Viennese baking". Wait. However, these nouns are at best a relatively general term, they do not have a very strict standard definition, and the only thing that can be used as a basis is the internationally recognized standard-Angtron number to measure the roasting degree of coffee beans, but it is also very difficult for bean bakers all over the world to use such equipment and values in communication with consumers, so it is still necessary and different to interpret the above nouns. We still see these names on the packaging of coffee beans in large supermarkets or stores, which at least helps us to understand the relative roasting degree of coffee beans.

In fact, the choice of baking degree still depends on personal preference, for example, some people like steak medium, others prefer steak close to well-done, if you are in a five-star restaurant, you trust the chef's profession and let him show the best flavor of the meat. Similarly, boutique coffee roasters have the ability to determine which baking degree highlights the best flavor of beans, and bean bakers have different "baking curves" to achieve this goal. The bakers of boutique coffee beans describe the coffee they make in terms of the overall flavor brought by the roasted beans.

Shallow baking (Light)

Light roasting is common in single-origin coffee bean roasting, which was formerly called cinnamon roasting, because the roasted coffee has the color of cinnamon, the roasted coffee has high acidity and low concentration, and some have fruit-like sweetness. because the roasting is shallow, generally speaking, the saturation of coffee beans is relatively low, and if milk is added, the taste of coffee will be easily covered, so it is not appropriate. However, if it is a light roasted coffee with obvious floral, fruity or sour taste, these three flavors will retain these obvious flavors after adding milk, for example: light roasted coffee with obvious apple flavor, and the milk will taste like apple milk. This kind of light-roasted coffee is usually more suitable for adding milk.

Medium baking (Medium)

Coffee beans have not yet been oiled and have both chocolate-like bitterness and mellow flavor. if you add granulated sugar to Italian espresso, it can show the flavor of bitter sweet chocolate, and if mixed with milk, it has the flavor of milk chocolate. so it is generally suitable for espresso and cappuccino coffee. If the color is a little darker than medium baking, it is called urban baking, which belongs to medium-deep baking.

Medium and deep baking (Medium Dark)

The American term is called Viennese baking, which means a little darker than the medium baking color. This kind of baking will have dark brown spots, the appearance can already see grease, also known as light French baking (Light French).

Deep baking (Dark)

Coffee beans are dark black, glossy and bitter, often divided into French roasting (French Roast), with the color of bitter chocolate. Italian roasting (Italian) has an almost black appearance and the surface of coffee beans is very oily. It is common in chain coffee shops or lattes with large amounts of milk.

Even if the world agrees on the definition of roasting, there is still no consensus on the extent to which coffee must be roasted generally, and it can be regarded as a popular trend. During the second Coffee Revolution, roasting became deeper and deeper, perhaps because espresso and coffee-based coffee were valued, and there is also a saying that deep-roasted coffee beans are more likely to show the taste of coffee. suitable for chain or affordable coffee systems. In fact, in other countries, there are some people who think that the purpose of baking is to make coffee taste pleasant, even if it affects the unique taste of coffee itself. The early deep baking originally existed in an era when there was a shortage of materials and coffee beans were not easy to be properly preserved. In order to hide the defects of coffee and the products of the era of out-of-date flavor, today's deep-baked beans have the opportunity to highlight the characteristics of coffee itself. And because of the baptism of the third wave of the coffee revolution, coffee shops are no longer stuck to the use of deep-roasted coffee beans, or even to shallow roasting. Contemporary coffee lovers take advantage of the convenience of coffee access, naturally can also accept each kind of coffee with an open mind, and then according to their own preferences, choose the most delicious coffee beans.