Coffee roasting technique how to bake coffee just right
Since the discovery of coffee beans by Arabs, the first way to eat coffee is to put the whole fruit into the mouth and chew it to extract its juice.
Later, they ground coffee beans from the fruit and mixed them with animal fat as a strength supplement for caravans traveling to distant trade.
Later, around 1000 AD, it was changed to the method of boiling raw beans into soup. It was not until the 13th century that Arabs invented the method of roasting coffee beans, so that the fascinating aroma unique to coffee was completely drawn out, making coffee no longer just a simple refreshing agent, but a worldwide drink.
Generally, the degree of baking can be divided into three stages: shallow frying, medium frying and deep frying. Coffee beans vary in their degree of roasting, causing subtle changes in taste and aroma.
Generally speaking, the lighter the baking degree, the more sour, as the baking degree deepens, sour will gradually disappear, bitter is more prominent. What kind of roasting produces the most delicious coffee? In fact, the depth of roasting must depend on the type, characteristics, brewing method, usage of coffee beans, and most importantly, personal preferences to determine the most appropriate degree of roasting.
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Coffee roasting techniques Essentials of frying Coffee
-frying determines the aroma of coffee. 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 you fry it well, coffee
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High-quality coffee to learn the roasting technology of coffee beans
When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee oil and producing high quality and consistent style.
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