Introduction to the baking of coffee beans
One: coffee bean roasting purpose:
1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.
Introduction to the roasting methods of coffee beans
Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)
Slow baking (12-40 minutes)
Third, the roasting of coffee has the following degrees:
1: light baking, light fragrance and high acidity are one of its major characteristics.
2: medium baking with high acidity and light mellow aroma.
3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
Let's learn about the effect of each degree of baking from the picture.
Four: through the above picture, we know the baking effect of various degrees.
Now I would like to introduce the characteristics of the above roasted coffee beans.
Light: the lightest baking, no fragrance.
Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.
Medium: medium baking; mellow, moderate sour taste.
High: bitterness in acid.
City: bitterness is better than acid.
Full city: bitter without sour taste, Central and South American style.
French: bitter, black, French baking.
Italian: oily, black, Italian baking. Generally used for espresso
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Coffee maker recommended roaster
The type of roaster consists of three parts: a drum for baking raw beans, a burner (Burnet) to make it burn, and a gas valve (Damper) to adjust the air volume of the exhaust tube (chimney). There is usually a cooler-a structure that allows the baked beans to cool immediately. There are other dust collectors connected to the exhaust duct of the roaster-used to collect dust fragments and silver skins.
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Coffee technology common sense coffee roasting process
Once the coffee seed is planted, no one can change its final quality. But coffee's color, aroma, bioactive components, and health properties are related to the roasting process. In the roasting process, coffee is heated at a high temperature of 190-220 degrees for 7-20 minutes. This process helps to roast its aroma and good taste, and helps to form lactones, niacin, and anti-aging.
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