Roasting and roasting degree of roasted coffee beans
Roasting causes coffee to produce coffee oil, which gives coffee a strong aroma. The most outstanding feature of this fragrance is that it is volatile and soluble in water. Therefore, people can not only smell the mellow smell of coffee beans, but also pour it into the cup and taste it carefully.
Coffee is roasted to the following degrees:
Light baking with a light fragrance and high acidity is one of its major features. (Swiss Bakery)
Medium baked with high acidity and a hint of mellow aroma.
Deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
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General knowledge of coffee roasting dehydration, climbing temperature, smoke exhaust, taxiing
When is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action? These professional knowledge about coffee roasting must be the skills that many coffee roasters want to know, so here is a little experience for coffee lovers: however, it is only a simple introduction. For details, please refer to coffee roasting and other related books or interested coffee lovers.
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Coffee roasting Coffee beans Cinnamon, Metropolis, 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 decide the most appropriate roasting according to the types, characteristics and production methods of coffee beans.
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