Coffee bean roasting in the sense of basic knowledge

Chinese baking

When we bake deeper and more sugar begins to be carbonized or burned, this is called synonymous baking, which is usually popular around Florence with this degree of espresso. This kind of formula produces slightly darker beans with a bitter flavor. But the baking degree is not deep enough to burn out all the flavor characteristics of the production area, and the formula of the middle meaning is mainly another type of balance, that is, the combination of bitterness, remaining sugar and flavor characteristics of the production area. There is more or less a hint of smoky aftertaste in Chinese-style espresso.

Using unstable boiling water temperature to extract Zhongyi formula (most espresso machines on the market almost have a water temperature change of more than six degrees Fahrenheit), the espresso of Zhongyi formula still has a stable performance, so this type of formula is the most suitable for general baking retailers and, of course, for high-pole roasters to sell. The advantage of the Zhongyi formula is that in case the bar staff is slightly negligent and the amount of espresso flows down exceeds the standard, the coffee of the Zhongyi formula will still not be sour, thin in texture, or astringent, and will only lack some sweetness compared to the Beiyi formula beans (even if the Zhongyi formula is carefully brewed, the sweetness will not be better than the carefully brewed Beiyi formula espresso). In the Chinese formula, because the degree of carbonization is slightly higher, and carbon itself is a chemically stable ingredient, it doesn't matter what stage of machine is used to brew this kind of formula, or it doesn't matter if you are not careful when making it. Anyway, there must be bitterness caused by carbonization in the cup.

There is a reason why Italian coffee is roasting deeper and deeper to the south. One hypothetical theory is that the amount of spices used by residents and their taste preferences are affected by different climates. Since ancient times, residents in the north have been convenient to preserve food and meat because of the lower average temperature. In contrast, the weather in the south is hotter, so residents have to rely on large amounts of spices to preserve their food. Many anthropologists believe that this has a certain impact on the taste preferences of residents in different regions, and may also explain why southerners prefer more intensive foods and drinks. The application of this theory to coffee explains why southerly coffee tastes more bitter. Of course, these are just theories, which can not be applied in a pluralistic society like the United States. However, if most of your customers belong to the southern ethnic group, you may find that they prefer the taste of deeper-roasted coffee.