Shallow coffee-sweet and sour with sweet fruit aroma overflowing
The coffee beans we use to brew coffee are actually seeds hidden in bright red coffee berry noodles. The ripe pulp tastes a bit like grapes with thinner skins and is very sweet. When farmers pluck it from the tree, it has to go through processes such as pulp removal, fermentation, washing or sun treatment, and then drying before the so-called raw coffee beans. Fresh green coffee beans can not be eaten directly, but must be roasted in the machine to remove moisture, which is a common coffee bean.
In the process of roasting at high temperature, raw coffee beans will gradually lose moisture, and the color will change from turquoise to brown, while the Mena chemical reaction will produce aromatic substances, oils and caramelization. Like popcorn, coffee beans burst their cell walls twice during roasting, the first at 190 ℃ and the second at 215 ℃. The whole volume increases with popping, but the organic acids disappear as the temperature increases. If the temperature continues to rise above 220 ℃, the sugar will gradually be carbonized, the sour taste will disappear completely, and the bitter taste will occur.
After knowing the roasting principle of coffee beans, it is very simple to distinguish the degree of roasting, which can be judged from the following.
Appearance: shallow baking-many wrinkles on the surface, deep baking-smooth surface.
Color: light baking-light color, deep baking-dark color.
Taste: shallow baking-sweet and sour, deep baking-bitter fragrance.
Preservation: shallow baking-oil production speed is slow, deep baking-oil production speed is fast.
At present, it is generally believed that the shallow roasted coffee is between the first burst and the first burst, which is commonly known as cinnamon roasting (Cinnamon Roast). This roasting method can retain more of the original coffee flavor, such as sour, aroma, sweetness and other pleasant taste, so it is also tested in international coffee cups with a similar roasting degree.
Roasting coffee beans is not magic, raw bean noodles do not have things, can not be roasted out of it. In the past, under the influence of trader orientation, with the exception of the Blue Mountains of Jamaica and Kona, Hawaii, affordable commercial raw beans flooded the market, and coffee roasters had less access to high-quality coffee raw beans, so the main direction of baking methods is to remove defects. In contrast, today's own roasters are quite happy. It is easy to obtain high-quality coffee beans in line with international standards, and the roasting method has changed to retain the original good taste, thus improving the recognition of different places of origin.
Because of this concept of shallow baking, more and more cafes offer such products, and consumers' acceptance is also increasing.
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The first step towards quality coffee roasting
In a short period of ten years, the import of raw coffee beans has tripled from 5, 000 metric tons per year to 15000 metric tons. This means that Taiwanese consumers have tripled their coffee consumption, thanks to the popularity of Starbucks, 85C and supermarket coffee, which has gradually become part of Taiwan's eating habits.
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Nicaragua _ Lemon Tree Manor
Although the economy is in the doldrums, raw bean merchants all over Taiwan are still making unremitting efforts to enable many coffee gluttons to enjoy boutique coffee at the same time as the rest of the world.
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