Coffee review

The roasting of coffee beans is a very technical job.

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, The roasting of coffee beans is a very technical work. The raw beans are heated and cooked, and the moisture is removed to make them inflate. Through this procedure, the unique aroma and flavor of coffee can be produced. Generally speaking, if the frying time is short, the color of the coffee beans will be light brown and sour. If the roasting tone is dark, the bitterness will be enhanced and the color will be dark brown. Therefore, the roasting of coffee beans is divided into several different processes.

The roasting of coffee beans is a very technical job. The raw beans are cooked by heat and the moisture is removed to make them explode. After this procedure, coffee can produce unique aroma and flavor. Generally speaking, short cooking time, coffee beans will be light brown color, sour strong, if the color of the roast is darker, bitter increased, the color is also dark brown. Therefore, the roasting of coffee beans is divided into several different degrees: 1. The lightest roasting. 2. Light fry 3. Plain roast. 4. A slightly thicker roast than usual. 5. Medium roast 6. 7. A little bit of the same stuff. Grilled intensely. 8. The thickest and most intense grilling.

How to distinguish between good and bad coffee beans: smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell see: good coffee beans shape complete, head rich. On the contrary, the shape is incomplete: fresh coffee beans are crispy, and when cracked, there is a fragrance floating out of color: dark black coffee beans, boiled coffee with bitter color yellow coffee beans, boiled coffee with sour taste. Good coffee beans: neat shape, bright color, the use of single-fried roast. After brewing fragrant alcohol, aftereffect enough bad coffee beans: shape is not uniform, and individual incomplete incomplete, after brewing light fragrance, not enough glycol.

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