The roasting quality of coffee beans must first master the characteristics of raw coffee beans.
If you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after roasting.
A good cup of coffee mainly depends on three factors: the raw bean quality of coffee, the roasting quality of coffee, and the brewing quality of coffee. So if you want to drink a good cup of coffee, you can't just focus on how to brew the coffee, cook it for a few seconds, stir it a few times, and be able to master the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the duration of the coffee after baking. Baking quality of coffee beans: a. Performance of roaster:
Stability, heat transfer efficiency, roaster type
b. Personnel quality:
Material properties, machine properties, understanding and mastery of coffee bean baking heat treatment characteristics (physical / chemical).
c. Preservation of roasted coffee beans:
At present, the preservation of roasted coffee beans in one-way valve bags is one of the most convenient and perfect methods. In addition to avoid air and ultraviolet rays, so that coffee beans re-oxidation. After the raw coffee beans are roasted, the gas produced in the cells is discharged outside the coffee beans, and then discharged out of the package through an one-way valve, which can make the coffee beans taste better!
So after the coffee beans are roasted, it is not immediately the best time to drink, but after 2-3 weeks, cooked in the air valve belt, the flavor will be better!
But do not leave it for more than 2 months, otherwise the flavor of the coffee will deteriorate and produce the smell of stink, and even the best coffee beans will go bad. Affect the flavor of coffee and the health of drinkers.
d. Baking degree:
The degree of roasting represents the degree of heating and coking of coffee beans. with the deeper the roasting degree, the volume of coffee beans will become larger, the appearance color will gradually blacken, and the taste of coffee will change from sour to sweet, salty and finally to bitterness; the aroma will change from flower aroma to nuclear aroma, coffee, chocolate aroma and finally coke flavor.
The roasting degree of coffee is divided into 8 common roasting degrees from the beginning of the first explosion to the end of the second explosion:
Cinnamon roast 、 Medium roast 、 High roast 、 City roast 、
Full City roast 、 Italian roast 、 French roast 、 Dark roast
(this article is reprinted)
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Advice for primary bakers Bean bakers still have to think of three premises.
Suggestions for primary bean bakers can first refer to the following three points: (1) first of all, bean bakers should think of three prerequisites: what is the purpose of DIY baking beans? how do you cook the baked beans? what taste do you want to drink? (2) according to the baking equipment on hand, think of ways to achieve the above 3 premises; (3) choose raw beans to start baking! Then there is testing beans, cooking and modifying baking skills; correcting baking skills is the best
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The roasting degree varies from country to country, and the tendency of coffee roasting around the world.
Coffee in the world has its unique baking tendency, creating a unique color, aroma and taste of coffee. Roasting turns the light green raw coffee beans into the familiar brown coffee beans. In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past. New York, as its name suggests, is generally biased.
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