Introduction to the roasting of high-quality coffee beans
1: Coffee beans roasting purpose:
1: Aroma 2: Increase the complexity of coffee 3: Get color 4: Form coffee's unique flavor and other functions.
II: Introduction to the roasting method of coffee beans
Fast baking (minimum 90 seconds traditional 12 minutes)
Slow bake (12 minutes-40 minutes)
Three: Coffee roasting has the following degrees:
1: Light baking Light fragrance and high acidity are one of its characteristics.
2: Medium-baked with high acidity and a light mellow aroma.
3: Deep baking. Slightly bitter with a rich mellow aroma. (Italian baking)
A coffee roasted to satisfy special coffee lovers, with a pronounced bitterness and a charred taste. (French baked)
IV: Through the above picture, we understand the baking effect of various degrees.
Let me introduce the characteristics of the above roasted coffee beans.
light: lightest baking, no fragrance.
Cinnamon: moderately roasted, leaving a strong sour taste, the beans are cinnamon colored.
medium: medium roast; mellow, moderately sour.
High: acid with bitterness.
City: bitter is stronger than acid.
Full city: no sour taste but bitter, South Central American.
French: bitter, dark, French baked.
Italian: greased, black, Italian roast. Usually used for espresso
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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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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High-quality coffee, common sense, mixing of coffee beans.
The ideal goal is, of course, to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. So there is no need to mix (that is, to combine coffee from different places). The main commercial purpose of blending coffee is to reduce it to
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