Choose the fried degree of coffee beans. What is the fried culture of coffee?
What is coffee cooking? The act of frying coffee beans is called frying in the coffee world. When coffee beans were discovered in the early days, coffee was always drunk by boiling coffee beans, but after discovering that frying can lead to the true aroma of coffee, frying has been used until now. Coffee beans are actually no taste, experts know that the special charming aroma of coffee is produced by the action of frying, according to this principle, the aroma of coffee can also be distinguished by the degree of frying, so in summary, if there is no frying technology, coffee will not become a worldwide beverage.
Green coffee beans are light green color, once fried and cultivated procedures, the color of coffee beans will be converted to tea brown, fried for a longer time, the deeper the color, in the past people simply think that coffee will turn brown, because it contains brown pigment, or because of the charring products produced by sucrose carbonization, but until recent research, it was discovered that this brown phenomenon is related to the unique component of green beans, chlorophyllin. Coffee will change greatly because of frying, the most obvious change is the aroma part, raw coffee beans only have several different aroma components, but after frying coffee beans will increase to hundreds of different aromas, such as coffee aroma, sweet and burnt taste, milk slightly sour taste, caramel taste and so on. Although coffee aroma is claimed to have hundreds of kinds, it is not produced at the same time, but in various stages of frying, after a complex chemical reaction process, so the degree of frying coffee beans will have a decisive impact on the aroma of coffee.
Coffee sweet, sour, bitter and strong sense of the four flavors of coffee, these flavors are also produced by frying, although the type of coffee beans more or less will form an impact, but the greatest impact is still the degree of coffee frying, especially when frying the fire is more important.
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Technical requirements for primary processing of coffee in Yunnan (Arabica species)
Technical requirements for the initial processing of small seed (Arabica seed) Coffee 1. There are two processing methods for coffee beans made from fresh coffee fruits, namely wet processing and dry processing. The first and second grade fruits are processed by wet method, and the third grade fruits are processed by dry method in areas without peeling machine and lack of water. 2. Processing technology 2.1 equipment and facilities should be equipped with fresh fruit collection pool and siphon
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General knowledge of high-quality coffee roasting principles and classification of coffee beans
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly.
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