Roasting deduction of coffee beans
The roasting degree of coffee beans determines the style and characteristics of coffee beans, and the roasting degrees of coffee beans in different producing areas are different!
According to the taste extracted from the coffee bean producing area and suitable roasting, it can be roughly divided into fruity coffee beans, balanced coffee beans and thick bitter coffee beans.
Shallow baking degree and deep →
[physics]: darker colors, fewer folds, lower density, larger volume, higher dehydration rate, lighter mass,
[chemistry]: caramel rate increases, fruit acid decreases, bitterness increases, alcohol thickness increases, exhaust reaction becomes stronger, and thermal extraction rate increases.
[extraction]: decrease of water temperature, reduction of time, shortening of steaming and thickening of grinding degree
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Processing methods of high-quality coffee technology coffee raw beans
Dry treatment (secado), also known as natural all-day exposure (natural). After the coffee fruit is actually picked, it is dried directly in the sun. According to the weather conditions, it is usually necessary to dry the coffee beans for 2 weeks, so that the water content of the coffee beans is reduced to 10%. Then the machine is used to remove the dried peel and pulp. Raw bean processing plant (beneficio) usually keeps the outside of coffee beans when raw beans are stored.
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Boutique Coffee Baking General knowledge Coffee Baking level description
The roasting depth listed below the coffee roasting deepens the raw beans (Green Coffee). The beans that have not been roasted are green in appearance, and the color will change with the degree of roasting. Light baking (Light Roast) is the most mild baking method, the appearance is wheat color, after extraction, there is no fragrance, bitter taste, not suitable for drinking cinnamon baking (Cinnamon Roast) mild baking method, the appearance is meat
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