The eight stages of roasting of professional coffee
The eight stages of roasting: the roasting method of professional coffee is usually divided into the following eight stages.
1. Very shallow baking (LIGHT Roast):
The degree of baking; very shallow baking, also known as shallow baking.
The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.
2. Shallow baking (CINNAMON Roast):
Degree of baking; shallow baking, also known as cinnamon baking.
The general baking degree shows cinnamon color on the appearance, the smell of green has been removed, the fragrance is OK, sour
Strong degree of roasting, which is commonly used in American coffee.
3. Micro baking (MEDIUM Roast):
Baking degree; moderate baking, also known as micro baking.
Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.
4. Medium baking (HIGH Roast):
Baking degree; moderate micro-deep baking, also known as concentration baking.
Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)
5. Medium and deep baking (CITY Roast):
Baking degree; medium-deep baking, also known as urban baking.
The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)
6. Deep baking (FULL-CITY Roast):
Baking degree; micro-depth baking, also known as deep city baking.
The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.
7. Very Deep Baking (French Roast):
Degree of baking; deep baking, also known as French baking.
Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.
8. Very Deep Baking (Italian Roast):
Degree of baking; very deep baking, also known as Italian baking.
Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series.
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The common way of roasting coffee beans
Coffee will be fascinated by people, the key lies in the aroma formed after baking and the taste and flavor when drinking. The taste of raw coffee beans is described as the smell of soil or grass, but baking is like magic, which completely changes and reorganizes the internal substances of raw coffee beans to form a new structure and form a strong and mellow flavor. It can be seen that roasting shapes the spirit of coffee.
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Common sense of two compounds related to the bitterness of coffee
Adding some milk and sugar to a steaming cup of coffee is a sign that many people start a new day. Although this is done to reconcile the bitterness of the drink, the reason why coffee makes us frown has puzzled scientists for decades. Now, by identifying two compounds related to the bitter taste of coffee, whether mild breakfast coffee or Italian espresso,
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