How to distinguish the coffee baking label on the coffee bean package
This is some learning of coffee labels. How to distinguish between several degrees of baking?
If you see "Italy","Vienna","South Italy" on the coffee label, don't mistake it for any of the above names-it probably has nothing to do with it, because "Italy" and "Vienna" are traditionally synonymous with a degree of roasting (or blending method) and do not mean that coffee is produced in Italy or Vienna (as mentioned above, coffee beans are not grown and produced in Europe). "Northern" usually means medium-light, light brown, with no oil on the surface;"Southern" usually means deep baking with a shiny, dark brown surface;"Italian" generally refers to a deeper baking. French Roast refers to a very dark roast with near-black surface color, slightly charred flavor, and no acidity. "Vienna" and "Milange" usually refer to a blend of coffee beans of different roasting degrees.
The deeper the roast, the higher the temperature of the roast. In general, light to moderate "Northern" baking flavors are brighter and lighter, may have fruity acidity, and have little or no bitterness. The deep-baked "South Italy" has a low, rich and smooth flavor with a caramel-like sweet finish. "French roast" has a monotonous flavor, possibly with a slight charred flavor, and is completely devoid of acidity.
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What is the reason for the roasting oil of coffee beans?
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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