Coffee bean roasting knowledge what is roasting coffee by direct fire

General coffee roasting, for commercial reasons, uses hot gas as the main means of heating. some coffee companies that claim to add charcoal roast tend to produce oil because they are heated for a long time, and the aroma of the coffee will not protrude. Bingyue according to the baking method of boutique coffee, thinking of the customer, using off-fire roasting combined with secondary positioning method, coupled with the real imported coffee, so the coffee from the beginning of grinding, the aroma continues until the coffee is finished, there will be no bitter taste, and it will not leave the oil for a long time. This is the characteristic of straight-fire roasted coffee. In general, coffee will feel that the taste is not enough and thick enough, because although the baking temperature has arrived, the reaction of caramelization is not complete, so the taste is not enough. if you completely use the positioning burning of direct fire baking, it will take a long time, so the aroma of coffee decreases, the astringency increases, but it doesn't taste good.

Now some coffee on the market has the phenomenon of adding flavor, it has no taste, light has aroma, and it has a very hemp mouth after cooling. The roasted coffee tastes from the aroma of high temperature to the delicious of medium temperature to the non-acidity of low temperature at last. It is a rare gourmet coffee on the market. In addition to beans, it is mainly the technology of baking.