Coffee roasting techniques Coffee roasting methods and principles (figure)
The raw coffee beans are fried to show a unique brown 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. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking. 80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee. If the technology of fried culture is good, the beans will be big and swollen, there are no wrinkles on the surface, and the light is said to have different flavors. Frying coffee beans to the maximum limit is the ultimate goal of fried culture. The classification and stages of ● fried culture the roasting of coffee beans can be divided into three categories: light heat, medium heat and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table.
The frying stage features the preferences of various countries in three stages.
The lightest fried culture, no fragrance and concentration of Light are light for test.
Cinnamon for the general popular degree of fried culture, leaving a strong sour taste. The cinnamon color of beans is preferred by people in the western United States.
Medium fried culture of Medial. Mellow, sour and delicious are mainly used in mixed coffee.
High tastes sour and bitter. It is suitable for coffee such as Blue Mountain and moving Mazaro for Japanese and Nordic people to like moderate (micro-deep)
City is more bitter than sour, and coffee suitable for Colombia and Brazil is moderate (deep) in New York.
Full city is suitable for making iced coffee. Non-sour, bitterness is mainly used in iced coffee, but also for people in Central and South America to drink micro-depth
French bitterness is strong, French baking method, slightly black color for steam pressurized coffee depth (French)
Italian black, surface oiled, Italian baking Italian steam pressurized coffee for heavy depth (Italian)
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High-quality coffee common sense coffee bitterness comes from the processing process
In western countries, people drink a cup of coffee every morning. In order to cover up the bitterness of the coffee, they often add some milk powder and sugar. But why is coffee bitter? A seemingly simple problem has been bothering scientists for decades. Now, scientists have narrowed down their research and targeted two chemical molecules. Chemistry in the United States
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Coffee roasting knowledge frying determines the aroma of coffee
Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a lot of aroma, sour taste and
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