Coffee bean baking common sense of the three stages of roasting

light baking

Light accompany such as cinnamon bake accompany, with a more delicate and mild aroma.

A: There are different words for this kind of roast. Light, Half City. In the United States, people often use the word city to mean roast coffee. Cinnamon or light brown New England----- Cinnamon is usually a more seasoned form of this type, and the beans that have been seasoned in this way usually have a sour taste. When the beans emit the first light sound, the volume expands at the same time, the color turns to a delicious cinnamon color, so it is also called cinna-mon roast or half-city roast. Acidity dominates the flavor of light accompany beans, texture and taste are not fully developed, so they are generally used as canned coffee, which cannot satisfy real coffee connoisseurs.

moderate baking

Chinese accompany is also called 'city bake accompany' or 'American bake accompany', which is more mellow. There are the following types: Full City, American, Medium, High Depth, Breakfast Regular Brown.

Roast for 10- 11 minutes, coffee beans take on an elegant brown color. New Yorkers like to kick off the day with medium coffee beans, Shannon's milk and sugar, so this roast is also called breakfast roast or city roast. The medium accompany can preserve the original flavor of coffee beans, but also can release the fragrance moderately, so Nanshan, Colombia, Brazil and other single coffee, choose this kind of baking accompany way.

At 12- 16 minutes, the oil begins to surface and the beans are burned to a bright dark brown, called full-city roast. Some people think that at this time, the sour, sweet and bitter coffee reaches the perfect balance point, and the characteristics of the coffee beans are clearly characterized.

Among these moderate degrees of roasting, Medium is sour and delicious, and very mellow, most suitable for making comprehensive coffee, High coffee beans are the most mild sour, and have a slight bitterness, suitable for Nanshan coffee, deeply loved by Japanese and European consumers. City-type flavors, bitter than sour, suitable for Colombia coffee or Brazilian coffee, the city flavor of coffee, the higher the degree of roasting, the more bitter over the sour degree, South Americans generally prefer the bitter city flavor, and Americans like to use this coffee for summer ice drinks.

dark roasts

Includes French.Continental. Aafter Dinner.Italian. The surface of the coffee beans after French roasting will have a dark brown color similar to black, while the surface of the coffee beans after Italian roasting will have a very obvious oil shine. Espresso is usually made from coffee that has been deeply roasted. This is done so that milk, cream, or chocolate can still taste coffee, and the strong flavor of a small amount of coffee can help people drink less.

Deep roast accompany, the darker the color of coffee beans, sweet flavor alcohol, oil has been converted into caramel, bitter sweet. The aftertaste is endless, and it is best for brewing strong Italian espresso coffee, so it is also known as Italian roasting method.

Moderately roasted, coffee beans give life, into the mouth of the intriguing acid, sweet bitter. However, people who are sensitive to caffeine, do not prevent as far as possible to choose deep accompany beans, because in the process of roasting, caffeine will slowly disappear, so the deeper the beans, the lower the caffeine content, it is said that each cup of Italian espresso coffee caffeine content, only half of other roasted coffee.

Viennese roasts are darker than medium roasts, while French roasts, Italian roasts and continental roasts are dark brown and close to black, creating attractive, rich and bitter flavors. Espresso is one of them.

extra deep baking

There are usually Dark French and Heavy. This is often to satisfy some special coffee lovers hobby, but also some people at home to bake this bitter coffee is very obvious, love with a touch of soot flavor.

Metropolitan cities around the world have a preference for baking. In Tokyo, a slightly deeper, high-roast is more popular, but gradually it tends to be a deep roast, while Brazil has always been a deep roast.

New York City, as its name suggests, generally prefers city roast , but because the city is inhabited by a variety of different ethnic groups, it also sells coffee beans of different degrees of roasting, and the variety is quite rich. Vienna, on the other hand, prefers a deep-baked full-city roast. And as the name suggests, the French prefer the French style, while Italians often use the Italian style.

However, in recent years, European and American people widely use German (high-city) and dark (Brazil and Italy most commonly used deep roast), the variety is also colorful, and steam pressure machine brewed coffee is still loved by people.

In the United States, the vocabulary is richer, such as "full-city toast" to express. This is usually used to indicate that coffee beans are about to reach the "dark","black" or "European flavor" stage.

No one can answer why you can't mix "light" and "black" coffee. If you want to do that, you should remember that some roasters are not suitable for making some coffee, just as some coffee is suitable for drinking at different times of the day. For example, it would be wasteful to subject Ethiopian coffee beans to deep roasting, as that would lose the coffee's character.

On the other hand, when some coffee beans are roasted black, they will produce new and interesting qualities, such as Mexican coffee beans, which produce an interesting sweet taste when roasted black.

But some beans, like Guatemala Antigua beans, retain their sour and fruity flavors when they are deeply roasted, which is harder for other coffees. Sumatra beans are usually full in size but less than medium in acidity, and lose their acidity when roasted deeper and tend to turn into a sugary paste.

In general, the darker the roast, the lower the quality. A darker roast means that most of the flavor of the coffee beans will be lost.