The most basic factors that affect the taste of coffee from cinnamon baking to coke

The most important factor affecting the taste of coffee is roasting. In the case of the same raw coffee bean, at different degrees of baking, it may taste full of grass, or it may produce a hollow baking taste, or a sour, bright, or dry taste; sometimes it will bake a full consistency, or a delicious, round, bitter-to-sweet taste, or even a charred taste. The appearance of roasted coffee beans changes from a dry light brown to a dark brown with more and more oil on the surface, and finally to a completely black and glossy degree.

The process of color change in the appearance of coffee beans is now the basis for people to discuss "roasting coloration". The author prefers to call it "Roast Styles", because even if the same coffee bean has the same appearance, the middle baking interval (which refers to the preparation of several important temperature points in coffee roasting) is simply classified as the dehydration period before the first explosion-the first explosion period-the second explosion period-the second explosion intensive period. In the general small household bean baking machine, there are few that can control the baking interval time without any modification. At present, only Hottop and the latest Hearthware I-Roast have a more advanced design for the baking interval) different preparation will bake out different flavor characteristics. For example, when a coffee bean is roasted to a moderate color by slow roasting and the same coffee bean is baked to the same color by fast baking, there will be some differences in taste between the two batches of coffee beans. In addition, some people call the baking process "Degree of roast" or "Degree of processing". Although this term is more accurate, it is a bit difficult to understand. In this book, the author will uniformly use the word "Roast styles".