The tips of ESPRESSO baking start with mixed beans
Start with mixed beans.
When we talk about baking beans for espresso, we are actually talking about the science of mixed beans. The highest sweet spots of all kinds of coffee beans from different countries appear at different baking points, so bakers must find a balance between baking and mixing beans in order to make a good cup of espresso. This knowledge begins with the degree of baking and the selection of beans, as well as the baking master's own taste acuteness. If you give full play to these three key points, you will have a good chance to produce espresso with a balanced export feel and a pleasant flavor. Of course, there are many subjective taste views, but based on my personal experience over the years, I can give you some suggestions.
When using Beiyi roasting, the bean selection process is the key point. You must select the coffee beans with the lowest acidity when roasting. According to my personal Beiyi formula, I use the least sour Brazilian beans out of 10 Brazilian beans; but if I go deeper, if I want to bake the formula, I probably don't need to think about the acidity. About 50% of the Brazilian beans can meet this demand. If you want to use the deepest Nanyi baking, then every Brazilian can. Generally speaking, the Beiyi recipe must use arabica beans with mild flavor and low acidity. The classic formula is Mocha-Java, combined with Yemenmoka and Java arabica beans, but there is another popular and widely used alternative formula, which is Ethiopia Harar plus Sumatra Mandheling.
The choice of beans in the Chinese formula is more flexible, but you may have to choose several beans with a strong style, such as Ethiopia Harar. On the other hand, many beans with high acidity, such as Costa Rica and Kenya, reach their peak when they are baked in Chinese style.
Nanyi baking is too deep, so you have to use a very strong recipe, usually rough and strong African beans are very suitable for this way, such as Burundi or Harar. Personally, I think that when you enter the baking degree as deep as French Roast, you have a wide range of flexibility in choosing beans, because at this time, most of the qualities of coffee beans are baked off.
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The basic principles of coffee roasting
Roast raw coffee beans to give them a unique color, aroma and taste. The most important thing about frying and baking is that the inside and outside of the beans can be evenly fried and not burnt. 80% of coffee taste depends on roasting, which is the most important and basic condition for brewing good coffee.● The basic principle of frying The most important thing is to be able to fry the inside and outside of the beans evenly
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Basic knowledge of coffee bean roasting Beiyi roasting
For Beiyi baking, which is relatively shallow (popular around Milan), this formula produces a cup of espresso that tastes like sugar water. Personally, I think this kind of formula is the best combination of sweetness and baked drupe flavor, but it is the most likely to cause problems in the extraction stage. The Beiyi formula has the greatest potential to produce full of
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