Coffee from all over the world has its own unique roasting tendency
Coffee from all over the world has its own unique baking tendency, creating a unique color, aroma and taste of coffee. Roasting turns the light green raw coffee beans into the familiar brown coffee beans.
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 Yauco selected coffee beans and Kona coffee beans
Baking is also bad, because if you do, 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.
Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.
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Coffee Basics Chemical Reaction of Coffee in Roasting
Coffee has a wide variety of flavors. Different regions, different altitudes, different climates, different origins of coffee production have their own unique characteristics, green beans are fresh and completely without the usual coffee taste; coffee taste comes from proper roasting, showing fruity (medium light roast) or caramel sweet (deep roast). The lighter the roast, the more sour the taste.
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Coffee basic knowledge Coffee roasting process and stage characteristics
Most people think that baking is nothing, just frying the raw beans with fire. In fact, in the process of coffee processing, roasting is the most difficult step, it is a kind of science, but also an art, so in Europe and the United States, experienced roasters enjoy a highly respected status. The baking process can be divided into the following three stages: 1. Drying in the early stage of baking, raw beans boil
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