General knowledge of coffee roasting in traditional Italian oak baking method

There are many ways to roast coffee beans. Nowadays, most businesses use modern baking methods (hot air), which can not completely release the taste of coffee, nor can it be produced efficiently.

However, professional, high-quality coffee bean roasters still insist on using the traditional Italian oak roasting method to bake coffee, which has a long history and can ensure the quality of coffee. During the roasting process, the sugar and protein in the coffee react and form substances with flavor and color, which are continuously decomposed and fission in the reaction to form a unique flavor.

With the rapid development of the coffee industry, many roasters are turning to other methods because they cannot afford the cost and tedious process of oak baking. But Mr. Espresso has been using this method tirelessly. It has won many National Food Service Certification Chefs gold medals, and its Naples Aspasu Coffee (Neapolitan Espresso) was praised by San Francisco Magazine as "one of the 125 most worth tasting foods in San Francisco Bay" in 2002.

Mr. Espresso has developed dozens of coffee beans, listed below, each of which has its own characteristics.

French baking

This is Mr. Espresso's deepest roasted coffee. It stops at the deepest baking to prevent the loss of the original flavor of the coffee, which is the ideal taste of the coffee. French roasted coffee is low in consistency, slightly sour, strong in taste and smoky.

Select and match with each other

The selected coffee is a combination of African and Indonesian coffee beans. It is mellow, rich in texture and extremely fragrant. It is the best choice for dessert.

Guatemala

Guatemalan coffee is one of the high quality coffee in Latin America and is very popular in the selected coffee industry. It has a strong texture, moderate acidity, aroma and rich smoky smell.

Kenya AA level

At present, Kenyan AA coffee is regarded as one of the top coffee in the world, and AA is the highest grade of Kenyan coffee, with refreshing floral aroma, sweet and long-lasting, moderate mellow and sour wine.

Sumatra

Sumatran Coffee, also grown in Indonesia, is a unique and attractive coffee with high alcohol, low acidity, strong taste and syrup-like aroma.

Papua New Guinea

This unusual Indonesian coffee has a bright flavor, and this high-quality Papua New Guinea coffee is often regarded as one of the top coffees in the world. It has amazing multi-flavor, strong flavor, rich texture and soft acidity.

Bolivian organic coffee

The coffee, which is grown in the Yangus region of Bolivia, is deeply roasted but not French-roasted. The flavor is mellow, low acid, with delicious and sweet smoky flavor and caramel, vanilla flavor.

Naples Aisbasu

Many cities are scrambling to compare their own espresso to the espresso standards set by Naples, Italy, and this coffee is comparable to that of Naples. Rich and strong texture, no bitterness, slightly nutty flavor, better with milk.