Coffee knowledge frying determines the aroma of coffee
Stir-frying determines the aroma of coffee
Stir-frying raw coffee beans can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology.
Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a very fragrant, sour and bitter taste.
The fried base should be picked up.
The key to frying is to stir-fry the coffee beans from the outside to the inside. First of all, the water of raw beans will be fully dried with fire, at this time, if you use a quick fire, it will cause uneven baking, making the coffee astringent and irritating to the throat.
Fried coffee beans will swell, there are no wrinkles on the surface, the luster is uniform, and each bean has a good taste. To maximize the personality of coffee beans, stir-frying beans is the key.
Fried species and stages
Fried coffee beans can be divided into three categories: shallow fried, medium fried and deep fried. Shallow fried coffee beans have a unique and strong sour taste, aroma; deep fried sour taste will be lost, resulting in bitter, fragrant and scorched aroma.
According to the degree of frying, it can be subdivided into 8 stages.
1, light baking; 2, cinnamon; 3, medium baking; 4, high baking; 5, urban baking; 6, citywide baking; 7, French baking; 8, Italian baking
The stir-frying tendency of cities and cities in the world
There are different frying tendencies in different parts of the world. Tokyo, Japan tends to deep-fry (high baking), and Kansai region of Japan tends to deep-fry.
New York, the United States, generally likes city baking, but because New Zealand is home to many people from different countries and regions, it sells all kinds of fried coffee with a wide variety of varieties.
Viennese like roasted coffee all over the city, and in recent years, European countries are more and more inclined to deep-fried coffee. Steam pressurized coffee brewing is still popular.
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Coffee knowledge Coffee is made in this way
The women pick out the coffee beans that are not fully roasted, and the workers pour the beans into the roaster and pour the roasted beans into a plate to cool them. There's a place in Ethiopia called Kafa. Local residents have found that cattle and sheep eat a plant long red beans become excited, strong. Later, people began picking and consciously growing it, using Kafa as food and drink.
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The eight stages of coffee roasting
Eight stages of roasting: Professional coffee roasting is usually divided into the following eight stages. 1. Light Roast: degree of baking; very light baking, also known as light baking. The lightest degree of roasting of all stages, the beans have a light cinnamon color on the surface, and their taste and aroma are insufficient to make them almost inedible. Usually used in testing, rarely used
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