Roasting principles and classification of coffee beans Roasting characteristics of cities around the world
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee.
The basic principles of ● Fried Culture
The most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking.
80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee.
If the technology of fried culture is good, the beans will be big and swollen, there are no wrinkles on the surface, and the light is said to have different flavors. Frying coffee beans to the maximum limit is the ultimate goal of fried culture.
Classification and stage of ● Fried Culture
The roasting of coffee beans can be divided into three categories: light fire, medium fire and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table.
Three stages of frying degree characteristics and mode of use
The lightest frying of 1.light, light heat for odorless testing
2.cinnamon general fried degree, leaving a strong sour taste. The beans are cinnamon-colored and western-style.
Medium fried 3.medium. Mellow, moderate sour taste for medium heat of comprehensive coffee
4.high acid with bitter Japanese coffee and European coffee in medium heat (slightly stronger)
5.city bitterness is stronger than sour, suitable for Colombian coffee New York coffee is medium (strong)
6.full city is not sour but bitter, suitable for iced coffee. Small strong fire in Central and South America
7.French bitter, black, French roasting filter circulation French coffee strong fire (French)
8.Italian oily, black, Italian roasting French steam espresso (Italian)
The baking characteristics of ● cities in the world
Cities all over the world have their preference for frying and baking. In Tokyo, high-roast is more popular, but slowly tends to be deep. As for Kansai, deep-frying has been more popular in the past.
New York, like its name, generally prefers city roast, but because the city is inhabited by different races, it also sells coffee beans with different degrees of roasting. Vienna, on the other hand, prefers deep-fried full-city roast. What's more, as the name suggests, the French prefer the French way of frying, while the Italians often use the Italian way of frying.
However, in recent years, people in Europe and the United States have widely used German (high-city) to dark (the most commonly used deep roasting in Brazil and Italy), and the variety is varied, while coffee made by steam pressurizer is still popular.
- Prev
The common sense of the blending of coffee beans introduces two blending methods
1. Roasting and taste: different roasting degrees of coffee beans will cause subtle changes in taste and flavor. Generally speaking, the sour taste is heavier when the baking degree is shallow, but with the deepening of the baking degree, the sour taste will gradually disappear, and the bitterness will become more prominent. This paper introduces two matching methods, one is the matching method of baking degree: because the shallow fried taste is sour, the deep fried taste is more bitter, some people for
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The roasting level of coffee indicates that the baking depth is deepened step by step.
The roasting depth listed below the coffee roasting deepens the raw beans (Green Coffee). The beans that have not been roasted are green in appearance, and the color will change with the degree of roasting. Light baking (Light Roast) is the most mild baking method, the appearance is wheat color, after extraction, there is no fragrance, bitter taste, not suitable for drinking cinnamon baking (Cinnamon Roast) mild baking method, the appearance is cinnamon color
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