How to make coffee what's the difference between roasting and roasting

The beauty and magic of coffee beans can not be said in one or two sentences, such as its origin, picking, processing, baking, cooking and so on. What we are going to discuss now is the roasting of coffee beans, the roasting degree of fine hand-brewed coffee and the roasting degree of mixed espresso.

Although coffee beans are rich in thousands of aromatic ingredients, even the best coffee beans will be in vain if they are not roasted properly and can not wake up the precursors of coffee beans. An outstanding coffee roaster is a combination of half a scientist and half an artist, both of which are indispensable. Coffee roasting sometimes depends on the help of science, and when science cannot explain it, it depends on the sixth sense and empirical value. Without scientific baking, the quality of cooked beans is always different, and without artistic baking, the flavor of cooked beans is always monotonous.

The difference between mixed espresso and fine coffee

When making espresso, hot water with pressure is forced through the compacted coffee powder in the powder bowl. The extraction time is very short, so finely ground coffee powder and very hot water are used to quickly extract compounds from coffee.

On the other hand, hand-brewed coffee takes longer to extract, using water with coarser grindness and lower temperature than espresso. When injecting water into coffee powder, we use more water to absorb compounds in coffee powder at a constant time and pressure, rather than by external force. The result is that drip coffee made from the same bean has lower acidity and lower alcohol thickness than espresso.

Is lightly roasted coffee more suitable for hand-brewing coffee?

Compared with light-roasted coffee beans, deep-roasted coffee beans have more pores on the surface. This means that medium and deep roasting is easier to dissolve, extract faster, and may be more suitable for different cooking methods than shallow roasting, of course, we can adjust variables such as grindness to compensate, but in general, shallow roasting is best suited for slower extraction methods, such as dripping coffee, while deep roasting is suitable for fast extraction such as wishful concentration. This is due to the difference in solubility between shallow baked beans and deep baked beans. But the reason is not that simple.

We may use deep-roasted beans to make drip-filtered coffee, or we may use lightly roasted beans to make espresso. Sometimes, we use the same baking temperature to bake the same bean to make drip-filtered coffee or espresso. But their baking curves are completely different. It depends on what you want to convey in the coffee and know how to brew it.

Generally speaking, drip coffee and espresso are roasted in a completely different way. The fast, shallow roasting curve can show floral aroma and bright acidity in dripping coffee, but such coffee can produce unpleasant acidity and strange taste when used to make espresso.

This difference is caused by different extraction rates.

Different cooking options, different baking.

Using lightly roasted beans to make espresso may cause inadequate extraction and a sour taste. Many people roast coffee beans deeper to make espresso to ensure that they are very soluble when ground. But there are some baking techniques that can make beans more soluble without deep baking.

The most common misconception encountered by novice roasters in roasting is that espresso with a balanced flavor requires deeper roasting. But this is not the case. Compared with dripping coffee, slow roasting of espresso does not need to reach the level of deep roasting.