Coffee beans that determine the aroma of coffee common sense of coffee roasting
Stir-frying determines the aroma of coffee
Stir-frying raw coffee beans can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology.
Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a very fragrant, sour and bitter taste.
The fried base should be picked up.
The key to frying is to stir-fry the coffee beans from the outside to the inside. First of all, the water of raw beans will be fully dried with fire, at this time, if you use a quick fire, it will cause uneven baking, making the coffee astringent and irritating to the throat.
Fried coffee beans will swell, there are no wrinkles on the surface, the luster is uniform, and each bean has a good taste. To maximize the personality of coffee beans, stir-frying beans is the key.
Fried species and stages
Fried coffee beans can be divided into three categories: shallow fried, medium fried and deep fried. Shallow fried coffee beans have a unique and strong sour taste, aroma; deep fried sour taste will be lost, resulting in bitter, fragrant and scorched aroma.
According to the degree of frying, it can be subdivided into 8 stages.
1, light baking; 2, cinnamon; 3, medium baking; 4, high baking; 5, urban baking; 6, citywide baking; 7, French baking; 8, Italian baking
The stir-frying tendency of cities and cities in the world
There are different frying tendencies in different parts of the world. Tokyo, Japan tends to deep-fry (high baking), and Kansai region of Japan tends to deep-fry.
New York, the United States, generally likes city baking, but because New Zealand is home to many people from different countries and regions, it sells all kinds of fried coffee with a wide variety of varieties.
Viennese like roasted coffee all over the city, and in recent years, European countries are more and more inclined to deep-fried coffee. Steam pressurized coffee brewing is still popular.
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I'll introduce you to sour coffee. Sour coffee is not good.
Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic beverage. Whether coffee is sour or not depends on the baking degree of beans. The longer the baking time is, the higher the caramelization degree is, and the more acidic substances are destroyed, the less sour it is, and the shorter the baking time is, the lower the caramelization degree is.
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Identify two compounds related to the bitterness of coffee
The researchers identified two compounds associated with the bitterness of coffee to add milk and sugar to a steaming cup of coffee, a sign that many people start a new day. Although this is done to reconcile the bitterness of the drink, the reason why coffee makes us frown has puzzled scientists for decades. Today, by identifying two types of breakfast coffee that are either mild or mild,
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