Fine coffee learns the stage of roasting coffee beans.

[the concept of fried baking]

Roasting is about the boiling of coffee beans, creating the unique color (amber), flavor and aroma of coffee. Roasting turns the light green raw coffee beans into the tea-brown coffee beans we are familiar with. High-standard fried roasting refers to the ingenious expression of the aroma, sour and bitter taste of raw coffee beans.

[basic principles of frying]

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 taken too quickly, spots will appear, and the taste will be astringent and choking.

80% of the taste of coffee depends on fried roasting, so fried roasting is an important procedure for brewing good coffee.

If the technology of frying and baking is good, the beans will be large and swollen, without wrinkles on the surface, glossy and symmetrical, and each has its own different flavor. The characteristic of roasting coffee beans to their maximum limit is the ultimate goal of baking.

[types and stages of frying]

The methods of roasting coffee beans can be divided into three categories: light, medium and deep. In general, light fried baking has a strong sour taste and a unique flavor. The deeper the baking, the more sour and bitter it is. And the scorched smell of boiling makes the aroma more intense.

The stage of roasting and the characteristics of coffee beans are shown below. The degree of frying is from light to deep, which can be divided into eight stages.

1 、 LightRoast

2 、 CinnamonRoast

3 、 MedialRoast

4 、 HighRoast

5 、 CityRoast

6 、 FullCityRoast

7 、 FrenchRoast

8 、 ItalianRoast