Why are the coffee beans roasted lightly? Why does light-roasted coffee appear?

At a time when many people still have the impression that coffee needs "sugar and milk", Yejia Xuefei has quietly infiltrated the boutique coffee shops in the small county, and the development of boutique coffee is so rapid. So why does Yega Xuefei with a touch of sour fruit become the representative of this? Why is it baked shallowly?

We most often describe the taste of Yega Xuefei as lemon, citrus, including the earlier more popular grapefruit, which is also a description of the flavor of most medium and shallow baked beans. Light roasted coffee contains more decyl alcohol, n-hexanol, vinyl formate, isopentenol and so on, which makes us feel the citrus flavor.

The emergence of the acid system in coffee, on the one hand, we have been drinking bitter coffee for many years, the flavor needs to be changed, especially when the flavor of the producing area is divided specifically, so that the existence of sour coffee is reasonable. For the old people who have been drinking Mantenin for decades, Yega Xuefei is not very sour, but for young people, it is a drink that completely subverts the impression of coffee.

Coffee beans are not roasted in order to show citrus flavor, but when they are lightly roasted, they show citrus flavor. In addition to the influence of local style, the taste of coffee beans is more often determined by roasting.

Some people who have a little knowledge of coffee roasting will have the concept of one explosion and two bursts, and there may be some differences in the temperature of different machines, but the machines used by street coffee in the past, for example, the time for coffee beans to reach an explosion is about 183 degrees. Most beans, 191 degrees out of the oven temperature, we define as medium roasting, when it reaches 193-195 degrees, it becomes moderate roasting, and then develops for another 20 or 30 seconds, then enters the second explosion 197-202 degrees.

There are some differences in temperature and temperature between different machines and different beans. This difference comes from the heat transfer of coffee beans. But basically, the first explosion and the second explosion will be used as the symbol of the maturity of coffee beans. The difference between light baking and medium baking is so 10 to 20 seconds, two or three degrees out of the oven temperature difference, although the difference is very small, but the coffee bean itself temperature transmission mechanism will make a big difference in the taste of coffee. In this roasting process, the roasting degree is from shallow to deep, and the order of coffee flavor is acid-aroma-alcohol thickness-bitterness. In other words, if you want the flavor to be sour, the roasting degree of coffee beans can not be deep, nor can it be deep.

Coffee raw bean size, shape, density, moisture content, combined with flavor comprehensive consideration. The bigger the coffee beans, the higher the altitude and the higher the density, the more baking energy is needed for moisture content. Then there is the shape of raw beans, and the closer the size of the beans is, the closer the results will be.

Because of the producing characteristics of Ethiopian beans, most of them belong to "Heirloom native species". Bean varieties and local grading system lead to the uneven shape of this producing area. When baking, small beans are obviously less able to withstand the impact of heat. If the heat is not well mastered, the beans are cooked, but the beans are burnt. First of all, do not study the impact of roasting development on coffee beans, only by undercooked, ripe, coke to judge, for mixed coffee roasting, the safest conservative way is to be cooked and baked as soon as possible.

Some people will ask, isn't a good baking because the beans look even? This is true when there is little individual difference in Mantenin, Colombia, Brazil, Blue Mountain, and beans, which are dominated by medium-deep baking, because there is not much individual difference, and each bean needs the same amount of calories to the same degree.

Yejia Xuefei can also use the method of "slow baking" to make the beans more uniform. People who like to cook soup will have this experience. After the water is boiled, the fire is turned down very low, which is what Cantonese often call old hot soup. What is the price? If you boil for too long, the soup will become tasteless.

It is a trade-off for baking whether to get some alcohol thickness evenly, or to use the Nordic-style fast pull-up and rapid baking method to get some acidic flavor. There are also a lot of beans that like to use Ethiopia as the base for matching beans, in which case, thicker and more BODY-stressed beans are usually needed to go with them.

Because of the deep impression of fruit acid and flower fragrance as the symbol of medium-shallow baking acid, some large American beans are also called shallow baking, but in fact, the same bean merchant called medium-shallow baked beans, it is also very likely that they need to be baked deeper than Essel beans, which is just a need for text or flavor description, and larger beans naturally need more calorie temperature to bake until the coffee beans are mature.

Make beans higher above sea level, grow more slowly, have more inherent qualities, are harder, and need to be baked more deeply. In the early stage of Mena reaction, more raw materials in beans will produce more aromatic substances under the action of caramel reaction, and the aroma will be more abundant, which is the pursuit of baking, why not do it, and light baking is also a last resort.

-END-Qianjie Cafe 10 Baoqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province