The general knowledge of fine coffee explains the roasting stage table of coffee beans in detail.
Range degree
Name
Range degree
Description
Stage segment
Name
Stage segment
Description
Special point
Description
Description of flavor and appearance
Shallow
To bake until the end of the first burst.
Light baking
Light baking is rarely used and is generally used only for testing.
Cinnamon roasting is widely used in some canned coffee.
"
Firepower is difficult to reach the bean core, which is easy to cause half-cooked condition, so secondary baking is often used.
It has a strong sour taste and a grassy aroma. The surface is cinnamon with residual spots.
Light roas)
Cinnamon baking
Cinmamon roast
Semi-urban baking
Half-city roast
Medium
Shallow and medium
The first half of the process in which the first explosion ends and the second explosion begins.
Medium baking
It is difficult to distinguish between the two kinds of roasting, but they are generally used in American coffee, Blue Mountain and so on.
The roasting is very shallow, and the cellular tissue of coffee beans is still relatively hard, so it is not easy to produce oil.
The aroma is good and the sour taste is harmonious.
Coffee beans have a certain luster on the surface.
Medium roast
Deep baking
High roast
Medium
The second half of the process between the end of the first explosion and the beginning of the second explosion, and tens of seconds after the beginning of the second explosion.
City baking
Urban baking refers to the beginning of the second burst, while citywide baking is the stage at which the second burst begins.
It is generally suitable for coffee beans such as Colombia and Brazil, and is considered by some to reflect the perfect taste of the baking stage.
It can produce as much acidity as possible, and still maintain strong acidity, aroma and special flavor of the variety.
City roast
City-wide baking
Full-city roast
Deep
Medium depth
The whole process of the second burst except the beginning of tens of seconds.
Vienna baking
There seems to be no clear distinction between the two baking stages.
Coffee oil has begun to seep through the surface, and the color and flavor of coffee beans are rapidly changing, which is a test for bakers.
The bitterness and aroma increase, but the sour taste is almost imperceptible. the coffee beans are close to a brown color and the surface is shiny.
Viennese roast
French baking
French roast
Deep
After the second burst.
Italian baking
This is a process in which coffee comes to a dead end and is gradually carbonized.
The coffee beans quietly gave their last gasp in the roaster.
The so-called Italian baking is not used by anyone in Italy.
The flavor of the coffee itself has disappeared, leaving only bitterness, and the beans have become black and oily.
Italyroast
French deep baking
Dark French coast
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Coffee basics several acids in roasted coffee
There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University). According to the first edition of the chemistry of quality, there are mainly the following acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases with the deepening of deep roasting, and decreases with the deepening of deep roasting.
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High-quality coffee beans recommend PB in Lake Guibu, Congo.
Roast PB (Congo KIVU LAKE PEABERRY) coffee cooked beans in Lake Guibu region of the Republic of Congo roasted raw beans PB (Congo KIVU LAKE PEABERRY) coffee raw beans PB raw beans in Lake Gebu region of the Republic of Congo look good, but can not stand careful selection, out of 100g raw beans, 48 defective beans are selected. It stopped at the beginning of the second explosion.
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