The aroma of coffee roasting frying determines the aroma of coffee

Frying determines the aroma of coffee to fry raw coffee beans, which 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 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.

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. Shallow baking.

2. Cinnamon

3. Medium baking

4. High baking

5. City baking

6. City-wide baking

7. French baking

Italian style baking different cities in the world have 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 to roast coffee all over the city. In recent years, European countries are more and more inclined to deep-fried coffee. Steam pressurized coffee brewing is still popular.