Basic knowledge of coffee roasting Coffee bean baking
Coffee roasting process is a complex change in chemical and physical properties. People roast green coffee beans into brown finished coffee beans through coffee roasting. Coffee roasting by roasting coffee beans to get a larger coffee bean shape, coffee bean color, coffee bean taste, coffee bean smell, through roasting to make coffee produce different flavor characteristics.
After the coffee beans are roasted, the coffee flavor is easily lost, and the coffee flavor is often exhausted in about 30 days, so in general, many professional coffee lovers will bake coffee beans in their own homes to ensure that their roasted coffee beans can be finished in time to ensure the freshness and flavor of the coffee before it is cited.
Summary
One: coffee bean roasting purpose:
1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.
Introduction to the roasting methods of coffee beans
Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)
Slow baking (12-40 minutes)
Third, the roasting of coffee has the following degrees:
1: light baking, light fragrance and high acidity are one of its major characteristics.
2: medium baking with high acidity and light mellow aroma.
3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
Four: through the above picture, we know the baking effect of various degrees.
Now I would like to introduce the characteristics of the above roasted coffee beans.
Light: the lightest baking, no fragrance.
Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.
Medium: medium baking; mellow, moderate sour taste.
High: bitterness in acid.
City: bitterness is better than acid.
Full city: bitter without sour taste, Central and South American style.
French: bitter, black, French baking.
Italian: oily, black, Italian baking. Generally used for espresso
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[exclusive interview] World Coffee tournament referee Gvelum
Gvelum has been working as a barista since 1997. He has traveled to 36 countries and trained more than 40 baristas. He is the 2009 World Barista Competition (WBC) champion and current World Coffee Championship (World Coffee Events) referee. He is one of the co-founders of Prufrock Cafe and founded a barista training school on the outskirts of Prague, Czech Republic.
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Yega Xuefei roasting records the roasting process of coffee beans
Yega snow coffee: turn the cage on the oven, preheat it at 170 degrees for 2 minutes, serve the coffee beans. Bake at 170 degrees for 2 minutes to 250 degrees. After about 11 minutes, hear the first explosion for more than ten seconds and quickly take it out and rotate to the cooling plate to cool down. Coffee beans are slightly deeper than the standard medium roasting, and the actual roasting degree must be below medium. A lot of silver skins are still glued to the coffee beans, indicating that they are not roasted enough.
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