Coffee roasting stage and main use stir-fried coffee raw beans also known as roasting

Stir-fried coffee and raw beans are also called Roasting. Coffee according to roasting to remove moisture, the composition will also undergo chemical changes, resulting in volatile aroma, and become caramel color. As a result, the weight is reduced by 15% to 20%, and the capacity is increased by about 30%. The unique flavor of coffee-sour, bitter, sweet, astringent, mellow, etc., is produced by roasting. The coffee making method is usually traditional, which is roasted according to the variety of the place where it is produced, and then blended according to the blending ratio of fried beans to create a unique flavor.

A common match is to bake at the ratio of the place of production:

(roughly divided into shallow, medium and deep, as shown in the picture), generally speaking, light baking has a strong sour taste and a unique fragrance. The deeper the baking degree is, the more sour and bitter the taste will be. Fried coffee beans are about 200 to 250 degrees Celsius. In order to ensure that the color of fried coffee beans is the same, you should start baking at a low temperature and expand them as much as possible in a short period of time to avoid scorching. At the same time, it is necessary to prevent fat separation, because as soon as the fat is separated, it will solidify on the surface.

Baking stage characteristics main use three stages

LightRoast light baked yellow wheat color. Very mild fragrance test

CinnamonRoast cinnamon baked beans have a cinnamon color. It has a strong sour taste for the general popular baking degree, which is suitable for light American coffee.

MedialRoast medium concentration of baked chestnut. Mellow, sour and delicious are mainly used in mixed coffee.

The strong baking of HighRoast is sour and bitter. It is suitable for Blue Mountain Coffee, which is very popular in Japan and Northern Europe.

CityRoast city baking is more bitter than sour, suitable for Colombian and Brazilian coffee, a favorite of New Yorkers, and has recently been a moderate preference for Easterners.

FullcityRoast urban baking is not sour, mainly used in iced coffee with bitter taste, and people in Central and South America often drink micro-depth.

FrenchRoast French baking method is also one of the European styles. It has a greasy surface and a slightly black color, which is suitable for flavoring with milk, such as Viennese coffee for the depth of coffee brewed by a steam booster.

ItalianRoast Italian roasted beans have charcoal black, oily surface and strong bitter taste, which are suitable for heavy depth of Italian espresso and cappuccino Italian steam pressurized coffee.