How does the label of coffee roasting distinguish between several degrees of roasting?
This is some study of coffee label. How to distinguish between several degrees of baking?
If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "Northern Italy" usually refers to medium-light, light brown, unoiled baking of beans; "Southern Italian" usually refers to the deep baking of bright oil and dark brown on the surface of beans; and "Italian baking" generally refers to deeper baking. "French baking (French Roast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" and "Mirangchi" usually refer to mixed coffee made from coffee beans of different roasting degrees.
The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-to-shallow "Northern Italy" baking flavor is bright and light, may have fruit-like acidity, and has very little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. The flavor of "French baking" is monotonous, with a slightly coke flavor and no acidity at all.
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Why on earth is the oil from boutique coffee beans?
Have you ever seen oily coffee beans? Why do some coffee beans have a shiny surface, while others are dry, comfortable and non-greasy? What is the relationship between the "oil" of coffee beans and the freshness? Should we buy coffee beans with or without oil on the outside? Coffee oil, which is not oil, which is evenly distributed on the surface of coffee beans, is actually not oil, but a kind of water that looks like oil.
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Common sense of roasting and taste of coffee beans
1. Roasting and taste: different roasting degrees of coffee beans will cause subtle changes in taste and flavor. Generally speaking, the sour taste is heavier when the baking degree is shallow, but with the deepening of the baking degree, the sour taste will gradually disappear, and the bitterness will become more prominent. This paper introduces two matching methods, one is the matching method of baking degree: because the shallow fried taste is sour, the deep fried taste is more bitter, some people for
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