Boutique Coffee Science choose the fried degree of coffee beans
What is coffee cooking? The act of frying coffee beans is called frying in the coffee world. When coffee beans were discovered in the early days, coffee was always drunk by boiling coffee beans, but after discovering that frying can lead to the true aroma of coffee, frying has been used until now. Coffee beans are actually no taste, experts know that the special charming aroma of coffee is produced by the action of frying, according to this principle, the aroma of coffee can also be distinguished by the degree of frying, so in summary, if there is no frying technology, coffee will not become a worldwide beverage.
Green coffee beans are light green color, once fried and cultivated procedures, the color of coffee beans will be converted to tea brown, fried for a longer time, the deeper the color, in the past people simply think that coffee will turn brown, because it contains brown pigment, or because of the charring products produced by sucrose carbonization, but until recent research, it was discovered that this brown phenomenon is related to green beans 'unique component chlorophyllin. Coffee will change greatly because of frying, the most obvious change is the aroma part, raw coffee beans only have several different aroma components, but after frying coffee beans will increase to hundreds of different aromas, such as coffee aroma, sweet and burnt taste, milk slightly sour taste, caramel taste and so on. Although coffee aroma is claimed to have hundreds of kinds, it is not produced at the same time, but in various stages of frying, after a complex chemical reaction process, so the degree of frying coffee beans will have a decisive impact on the aroma of coffee.
Coffee sweet, sour, bitter and strong sense of the four flavors of coffee, these flavors are also produced by frying, although the type of coffee beans more or less will form an impact, but the greatest impact is still the degree of coffee frying, especially when frying the fire is more important.
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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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Coffee roasting techniques delicious coffee comes from roasting
What kind of coffee would you like? Whether it is a three-in-one simple brewing coffee bag or a self-grinded professional coffee, the diversity of coffee fascinates many people, and there is even a saying that a person's personality can be seen from the coffee he drinks. it can be seen that there are really many kinds of coffee. How on earth did these many kinds of coffee come into being? If you are a beginner of professional coffee
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