Different opinions on Deep Baking and shallow roasting of Coffee

Should the coffee be roasted deep or stir-fried?

As for the question of whether a certain type of coffee is deep-roasted or light-roasted, the coffee industry always has a relatively fierce answer, and the roasters who are in favor of light roasting think that coffee beans should be roasted lightly, which can maximize the flavor of this coffee. Especially some young coffee roasters, very much in favor of shallow roasting. Indeed, we are also careful that with the promotion of the world coffee structure movement, the shallow roasting of coffee beans has become the standard and trend of fine coffee, and the shallow roasting level of some masterpiece coffee roasters in the United States is amazing. On the other hand, those who support deep baking think that coffee beans can only achieve pure "Maillard" response after medium and deep roasting, while Peet's in San Francisco keeps a deep baking style, and of course he is also recognized as an expert in deep baking.

I think the friction between deep roasting and light roasting will continue all the time, because the choice of the roasting level of coffee marks the roaster's familiarity with the richness of coffee. Doushu Group believes that deep roasting and light roasting do not need and should not be an one-size-fits-all countermeasure. Roasters have all kinds of understanding of coffee, that is, they are both shallow roasters, and their roasting degree and curve pattern are also different.

However, as a roaster, the decision on the roasting level of coffee should not only start from the roaster's personal fun and hobby, but should focus on the needs of the audience, so shallow baking is reasonable, deep baking has deep baking principle. There is no good or bad agreement between the two. If your servant pursues the taste and the local characteristics of the coffee, then light baking can make your customers more aware of what they are important. On the contrary, assuming that your servant is in love with round, barren, mellow, and sweet coffee, then moderate deep baking is a good contrast. But Uncle Dou wants to say a word for the roasters of deep-roasted coffee. Many shallow-roasted roasters believe that in deep-roasted coffee, there is no other flavor except bitterness, and the flavor of coffee dissipates in deep roasting. How subjective the statement is. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the cub can also feel the richness of the coffee. In other words, the coffee will only be roasted to the black out of oil, the smell of smoke is extremely violent, he is not a baker, but a charcoal burner.