Coffee Roasting Every country in the world has its own preference for roasting
Countries around the world have their own preferred baking tendency, coffee beans will cause subtle changes in taste and flavor due to the different degree of roasting.
In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past.
New York, as its name suggests, generally prefers urban baking, but because the city is inhabited by different races of people, it also sells coffee beans with different roasting degrees, and the variety is also quite rich.
Vienna prefers deep baking. Even as the name suggests, the French prefer French baking, while Italians often use Italian baking.
However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.
When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
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High-quality coffee common sense coffee beans should pay attention to three points
1. To mix a flavor, you have to have an idea of what you want to taste, that is, you have to figure out what kind of coffee you want to drink. According to a certain standard to mix out the taste that has been formed in the brain, all the coffee beans used must have their own task. 3. When mixing coffee beans, be sure to be familiar with the taste and characteristics of all kinds of coffee beans.
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Basic common sense system caffeine of fine coffee
There are a variety of small rules for roasting and extracting raw coffee beans. The big law formed by the combination of these small rules is systematic caffeine. 1. Coffee is divided into four types: according to the color is divided into A, white type, less water content. B, cyan type, C, green dark, D, dark green type. It contains the most fruit. two。 According to the beans during the baking process
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