Boutique coffee how to distinguish the label of coffee roasting
This is some study of coffee label. How to distinguish between several degrees of baking?
If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "Northern Italy" usually refers to medium-light, light brown, unoiled baking of beans; "Southern Italian" usually refers to the deep baking of bright oil and dark brown on the surface of beans; and "Italian baking" generally refers to deeper baking. "French baking (French Roast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" and "Mirangchi" usually refer to mixed coffee made from coffee beans of different roasting degrees.
The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-to-shallow "Northern Italy" baking flavor is bright and light, may have fruit-like acidity, and has very little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. The flavor of "French baking" is monotonous, with a slightly coke flavor and no acidity at all.
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Why on earth does coffee produce oil?
Have you ever seen oily coffee beans? Why do some coffee beans have a shiny surface, while others are dry, comfortable and non-greasy? What is the relationship between the "oil" of coffee beans and the freshness? Should we buy coffee beans with or without oil on the outside? Coffee oil, which is not oil, which is evenly distributed on the surface of coffee beans, is actually not oil, but a kind of water that looks like oil.
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Baking principles and classification of high-quality coffee beans
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly.
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