How to divide the roasting degree of coffee beans? In fact, the baking degree has little effect on caffeine.

Many people have a myth: is there more caffeine in deep-roasted coffee beans? What kind of coffee is suitable for different coffee beans? The following helps you sort out many novice myths about coffee beans, hoping to help you understand your favorite coffee taste and find your favorite coffee beans to make coffee next time you go to the mall.

Does baking have something to do with caffeine? In fact, the degree of roasting does not have much effect on caffeine, but mainly affects the color, aroma and taste of coffee beans.

Such as a cup of hand coffee and an ounce of espresso. Hand-brewed caffeine > espresso caffeine, so ice drop coffee contains more caffeine than any other kind of coffee, and an 8-ounce dose of ice drop caffeine is high because of the high water / powder ratio and long brewing time.

Shallow baking, medium baking, deep (heavy) baking

It can be subdivided into 8 stages.

And the difference of baking degree varies with different regions.

The following describes the degree of baking and flavor:

Light Roast: very shallow baking

Time to drop beans: the wind before and after the explosion.

Temperature: 205 degrees

The bean table is light cinnamon color, with a strong grassy taste, lack of taste and aroma

Seldom for tasting.

Cinnamon Roast: shallow baking

Time to drop beans: an explosion begins to a dense wind.

Taste: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acidity, slightly fragrant

Often used for brewing

Medium Roast: medium baking

The time of dropping beans: the wind from the explosion to the end

Temperature: 210 degrees

The taste bean is chestnut color, the taste is light, sour and bitter, the aroma is moderate, and the original flavor of coffee bean is retained.

Often do

High Roast: moderate micro-deep baking

Time to drop beans: wind at the end of the first burst

The bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, and the aroma and flavor are good. Blue Mountain and Kilimanjaro coffee are suitable for this roasting degree.

Loved by people from Japan and Central and Northern Europe

City Roast: medium and deep baking

Time to drop the beans: after the first burst, that is, the first or second explosion of the middle wind.

Temperature: 230 degrees

The bean surface is light brown, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high quality flavor of coffee, which is the standard baking degree and the favorite baking degree of the public.

Brazilian and Colombian coffee are suitable for this roasting degree.

Often used in French coffee

Full City Roast: micro-depth baking

Deep baking

Time to drop beans: the second burst wind

Taste: the bean surface is brown, the taste is calm and full, the bitter taste is stronger than the sour taste, the aftertaste is sweet and the aroma is full.

For the Central and South American baking method

Make more iced coffee and black coffee.

French Roast: very deep baking

That is, deep baking

The time of dropping beans: from the second explosion to the end of the second explosion.

The bean is dark brown and black, strong, bitter, sour and almost senseless, with rich chocolate and smoky aromas.

For Europe, France is the most popular.

Such as coffee Oulei, Viennese coffee Italian Roast: very deep roasting

That is, deep baking

Time to drop the beans: the second explosion ends until the bean table turns black and gives off oil.

Taste: the bean surface is black and glossy. Before carbonation, the coffee bean fiber has a strong, complex, bitter taste with strong roasting and scorching aroma.

Mainly popular in Latin countries and Italy

Make more Italian coffee and use Espresso