Basic knowledge of coffee bean baking Nanyi roasting

Nanyi baking

Nanyi baking is the deepest baking stage in espresso beans. In this kind of espresso, bitterness / carbon taste is the main flavor, overshadowing most sweetness and regional flavor characteristics. Napoli in Nanyi is the representative region, where you can find the deepest baked espresso in the world, leaving only a little sweetness and regional flavor. If you bake deeper, all that's left is probably carbon and bitterness. Because the bitter taste of espresso at this depth is very strong, it will cover most of the sweetness, but the flavor persistence at this time is the highest, which also increases the fault tolerance rate in cooking. With stylized training and machine, plus a professional bar trainer, this kind of espresso can be done. Nanyi-style baked beans are very suitable for use in small espresso bar or small chain coffee shops. A cup of espresso with strong persistence can be made by using any business-grade machine.

When I visited Napoli, I personally tasted the espresso here. I saw that the bar hands there always kept the freshly squeezed half-ounce espresso cups in hot water, and people on the Italian side would add a rub of sugar and stir it quickly and swallow it. I speculated that Nanyi-baked espresso may have to be extracted (ristretto) in a very short time because there is less sugar in coffee beans, and the tradition has been to squeeze fewer doses in order to balance the sugar and bitterness in the cup. Many people think that this baking method, coupled with this brewing method in Napoli, is the most perfect match in the world, but this combination may not be popular in the United States, because Americans prefer to drink large cups of coffee without bitterness!