Coffee beans shallow moderate depth roasting characteristics what is the roasting degree of unsour coffee?

Some friends reflected that "there is no sign of roasting degree of coffee beans in the front street", and they planned to use an article to share the knowledge of coffee roasting degree to everyone.

I believe that everyone's understanding of the roasting degree of coffee beans is basically sour is shallow baking, bitter is deep roasting. Of course, as within the industry, naturally will not use such a simple classification. At present, the scientific distinction is based on the Agtron color value (caramelization analysis value) as the basis of coffee roasting degree. When coffee is roasted, it is now generally believed that the demarcation of "ripe" is "an explosion" and can be baked at any time after an explosion. The earlier the coffee is baked, the shallower the roasting degree of the coffee bean is; the later the coffee is baked, the deeper the roasting degree of the coffee bean is.

The degree of baking can be divided into 8 categories by using Agtron color value distinction. The higher the color value, the lighter the baking degree, and vice versa.

The lightest baking degree is called shallow roasting (Light Roast), with an Agtron value of 95, and the baking time is about when the beans are still crackling). The general flavor of coffee will show bright acidity.

The Agtron color value is 85, which belongs to cinnamon roasting (Cinnamon Roast). The time of baking is around the end of the explosion (when the popping has just stopped, or when there is only sporadic popping). Generally, the coffee bean flavor is sour and sweet.

Agtron color value of 75, called moderate roasting (Medium Roast), the time of baking is about after the end of the explosion (the popping sound completely stopped), this degree of coffee flavor will be mainly sweet, with a little fruit acidity.

Agtron color value of 65, known as deep baking (High Roast), about the time after the end of the first explosion before the start of the second explosion (about 1-2 minutes of silence), the flavor will show a nut caramel tone, balanced, no sour taste.

The Agtron has a color value of 55, called City Roast, and comes out around the beginning of the second explosion (a faint popping sound or two after a moment of silence). At this time, the flavor is more bitter and the caramel aroma is heavier.

Agtron color value of 45, known as city-wide baking (Full City Roast), about the time before the second explosion (before the crackling sound), when the coffee is already very deep, the taste will be more bitter and fragrant.

The Agtron color value is 35, known as French baking (French Roast), about the time when the second explosion is dense (the crackling sound is heard again, but heavier than the first time), when the coffee beans are already oiled.

The Agtron color value is 25, called Italian roasting (Itatian Roast), and the baking time is about the end of the second explosion (after the dense sound), when the coffee beans are dark and bright, and the oil has leaked out.

In fact, these eight roasting degrees, in fact, the coffee after the color value of 65 is mainly bitter, but the final consumers will not necessarily be exposed to it. For example, today's coffee beans are no longer as oily as before. Basically, it is difficult to see French roasting and Italian roasting. If the baking degree differentiation criteria in this industry are passed on to consumers intact, it will undoubtedly increase the learning pressure on consumers, "what? It turns out that deep baking is not the deepest? " "I just want to drink coffee that is not sour. I don't understand what you told me about deep baking, urban baking, and citywide baking." it is true that some nouns do not understand what they mean if they do not understand deeply. If it is marked in this way, it will increase the confusion of consumers.

If we do not distinguish according to this, and understand and distinguish what is light baking and what is deep baking according to the baking degree of each store, it will be impossible to unify it. For example, the definition of shallow baking in store An is different from that in store B. then the shallow baking marked by the two stores is actually meaningless.

Qianjie believes that the easiest way to distinguish the degree of roasting is according to the sour, sweet and bitter degree of coffee, so that consumers can better understand what kind of coffee beans they actually need. Qianjie will classify sour coffee as medium-light roasting and bitter coffee as medium-deep roasting. In this way, we can judge the roasting degree of coffee by the description of the flavor in the coffee label. For example, the relatively sour fruits such as "lemon, citrus and berries" described in the flavor can be judged as the shallow coffee beans in the shallow baking, while the sweet fruits such as "melon, grapes and slightly sour fruits" described in the flavor can be judged as the coffee beans in the medium and shallow baking. Flavor description "sucrose, maple syrup, chocolate" and other obvious sweet flavor can be judged as medium and deep roasted coffee beans. Flavor description "nuts, dark chocolate, caramel" and other bitter sweet flavors can be judged as deep-roasted coffee beans.

This also corresponds to the recommended cooking parameters in Shangqian Street, the medium and shallow baking uses a water temperature of 90-93 degrees Celsius, and the grinding degree is 75-80% of the pass rate of the No. 20 screen. The sour flavor chooses the higher water temperature, the finer grinding, the sweeter flavor, the lower water temperature and the thicker grinding in this range. Medium and deep baking uses a water temperature of 86-89 degrees Celsius, a grind degree of 70-75% for No. 20 sieve, and a lower water temperature and a thicker grind for a more bitter flavor. Therefore, Qianjie does not write down the baking degree, but expresses the baking degree of this bean in another form.

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