Roasting technology Coffee bean cinnamon, whole city, French three baking stages
Roasting of coffee beans: coffee beans can cause subtle changes in flavor due to different degrees of roasting. Generally speaking, if the baking degree is shallow, the sour taste is heavier, with the deepening of the baking degree, the sour taste will gradually disappear, and the bitter taste will highlight the depth of the baking.
Before roasting coffee beans, coffee roasters must determine the most appropriate roasting degree according to the types, characteristics and production methods of coffee beans.
According to the degree of baking, the roughest can be divided into three stages: cinnamon baking, city-wide baking and French baking.
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Coffee beans roast Colombia's top emerald coffee beans
Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion. Although the position of this top emerald coffee is higher than that of SUPREMO, the size of raw beans varies in size, which brings to the roasting.
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Coffee roasting techniques Oil extraction and freshness of Coffee
Oil yield and freshness: the appearance of freshly baked shallow baked beans should be dry without oil, and the surface of freshly baked deep baked beans should be oily. It is the correct idea that we should understand. When buying coffee beans, the appearance of oil, no oil is a reference index to judge the freshness, but not absolutely. The best policy is to buy reputable freshly roasted coffee beans.
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