Which is sour, deep-roasted or lightly roasted coffee? Do people who know coffee want light or deep roast? What is the difference in the degree of roasting coffee? What is the difference between lightly roasted coffee and deeply roasted coffee?

As we all know, Qianjie mainly sells beans, and there are stores on Taobao and Tmall, so there are often some friends who can't make it to the store to place orders online. Then some friends found that there was no indication of the roasting degree of the coffee beans on the label of Qianjie beans, so they reported that they did not know how to identify the roasting degree of the coffee beans after getting them.

However, in fact, the roasting degree is marked on the front street. For example, the roasting information of coffee beans is recorded in detail on the product details page or the QR code on the label. In addition to textual annotations, we can also determine the roasting degree of a coffee bean in many other ways. So today, Qianjie plans to share with you the relevant content about the roasting degree of coffee beans, so as to help you quickly identify the roasting degree of coffee beans without textual annotations ~

At present, there is a relatively scientific method for defining the roasting degree of coffee beans in the industry, which uses the "Agtron color value (caramelization analysis value)" to evaluate the roasting degree of coffee beans. We all know that the color of coffee beans changes with the degree of roasting, and the deeper the roasting, the darker it becomes, and vice versa. This is also one of the criteria for assessing the degree of roasting coffee beans in our daily lives. This method digitizes the color. The higher the value, the lighter the baking degree. The following figure is SCAA's Agtron color value table. As you can see, it divides the roasting degree of coffee beans into 8 parts.

Just have a brief understanding, because in daily life, we hardly use cinnamon baking or city baking to communicate. First of all, it is difficult for us to judge the specific degree of baking and what color value the bean has reached with the naked eye. Secondly, because the mainstream of coffee bean roasting has changed, coffee beans are no longer roasted as deeply as before, so consumers are not able to access all the roasting levels on the table. Moreover, if this set of differentiation standards in the industry is passed on to consumers intact, it will undoubtedly add a lot of learning pressure to consumers. For coffee lovers and consumers, this is not a good thing. "What, deep baking isn't the deepest? "," I just want to drink coffee that is not sour. I don't understand what French and Italian baking you mean."... Such confusion will inevitably emerge endlessly.

However, if we don't distinguish according to this set and understand what is deep and light baking according to the baking degree of each house, we cannot achieve uniformity either. Because each store has different understandings and definitions of the degree of baking. Therefore, Qianjie recommends that you use other methods to define the roasting degree of coffee beans, for example, by the taste of coffee.

Qian Jie believes that the easiest way to distinguish the degree of roasting is to distinguish the degree of coffee based on the intensity of sour, sweet, bitter and other flavors, so that consumers can better find the coffee beans they need. Naqian Street will classify coffees that are mainly sour as medium and light roasting, and coffees that are mainly bitter as medium and deep roasting. In this way, we can combine the flavor expression on the label of the coffee beans to get a specific degree of roasting ~

What does it mean? For example, if the flavor contains relatively fresh or sour fruits such as "lemon","citrus", and "berry", we can initially judge that this is a coffee bean with a light roast at the bottom. For example, Qianjie Yejia Shefei·Water-washed Fruit Dingding and Qianjie Esther Eto (Alto) in the Qianjie Bean List; while if the flavor description contains relatively sweet fruits such as "grape","honey melon","blueberry", etc., it may be coffee beans with a moderate degree of roasting in medium and light baking. For example, the Qianjie Boundary Estate·Xizhao, and the Qianjie Boundary Estate·Big Navel in the Qianjie Bean List;

The same goes for deep-roasted coffee beans! If the flavor description includes flavors with obvious sweetness such as "sugar","maple sugar","cream", and "chocolate", it can be initially judged as coffee beans with moderate degree of roasting in medium and deep roasting. For example, in the Qianjie bean list, Qianjie Papua New Guinea·Bird of Paradise, Qianjie Yunnan 2013; and if the flavor contains strong charred flavors such as "roasted nuts,""caramel," and "dark chocolate," it may be coffee beans with a deeper degree of baking in medium and deep baking. For example, the Qianjie bean list includes Qianjie Brazil Queen Estate and Qianjie Sumatra Golden Mantanin.

When it comes to brewing, you can use the corresponding parameters recommended by Qianjie according to the baking degree of the beans: Brewing water temperature: medium and light baking 90~93°C, medium and deep baking 86~89°C. Grinding degree: 75%~80% pass rate of No. 20 sieve Brewing time: 2 minutes (15g powder) Powder to water ratio: 1:15

The lighter the baking, the higher the water temperature and the finer the grind in the range. If the baking is deeper, use a lower water temperature and a coarser grind in the range. Other parameters are the same, except that the brewing time and grinding degree may need to be changed according to the increase or decrease of powder amount. Of course, we can also judge the roasting degree of coffee beans based on their appearance. As mentioned on Qianjie earlier, if the color is darker or oily, we can initially judge it as medium to dark roasted coffee beans; if the color is lighter and drier, we can initially judge it as medium to light roasted coffee beans. However, it is worth mentioning that Qianjie does not recommend completely using the external color of coffee beans as a measure of the degree of roasting of coffee beans.

Although this method is the fastest way to determine the degree of roasting of coffee beans, there are cases where exceptions are made. For example, the Qianjie Boundary Estate·Big Navel in the Qianjie Bean List. Although it looks like a deeply baked bean on the outside, it actually has sweet fruit flavors such as blueberries, grapes, and berries when washed out. It is a medium to light degree of baking. If we mistakenly think it is a deep-roasted coffee bean because of its appearance and then brew it according to the deep-roasted parameters, it will easily lead to insufficient extraction.

However, this example is a rare case. The color of the bean surface can still be used as a measure of the baking depth of the bean. Compared with the taste, the results can be obtained faster by observing the appearance. All in all, each has its own benefits and can be used. Everyone can choose the criteria for judgment based on the actual situation ~

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