Some complex chemical changes in the roasting of coffee
Coffee's color, aroma, and taste are caused by complex chemical changes that occur during the roasting process. Generally we use strong alcohol to express the coffee ripe, aromatic alcohol, strong taste. Therefore, raw coffee beans must undergo appropriate chemical procedures to achieve the most balanced state of its essential ingredients in order to be considered the best roasted beans. Coffee aroma changes with heat, so roast time should be as short as possible, and heat control can make coffee beans produce effective chemical composition of the minimum temperature, that is, the shortest process time and heat, so that coffee beans produce the most suitable composition ratio.
Acidity is certainly affected by the quality and variety of green beans. In terms of variety elevation, coffee grown in high places is more acidic than coffee grown in low places, and beans freshly harvested are more acidic than beans aged for a while after harvest. Different types of acid, its increase and decrease changes are also different, generally lighter baked beans, sour more abundant, baked deeper, sour more scarce. Freshly harvested beans, good quality, high moisture content, if the appropriate heat to produce moderate sour, will make coffee taste better, let people feel more depth.
High coffee unique sweet, is and bitter was exterior-interior relationship, so refreshing taste of the superior must have sweet. During baking, some of the carbohydrates such as sucrose and glucose caramelize, and the rest form a sweet taste, a moderately sweet product that is easily lost during baking and brewing if heat treatment is excessive.
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The collocation of coffee to understand the collocation of coffee in a meal
When coffee generally enters our family, do you know the collocation of coffee in a meal as well as wine? Have you ever considered whether Kenyan coffee, which goes with breakfast bacon, will still match with dessert? The general principle of coffee in a meal is similar to that of wine, that is, strong-flavored coffee matches strong-flavored food.
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Coffee trees grow basic coffee trees usually take three to four years to blossom
Coffee trees usually blossom in 3-4 years, about 2-3 months a year, and their appearance and smell are similar to those of jasmine. when they bloom, they grow in clusters on the branches and bloom for 3-5 days. After the flowers bloom, they bear small green fruits, which ripen and turn red into ripe fruits that can be picked after a few months. The skin of ripe fruit is red. Because its shape and color are similar to cherries, ripe coffee fruit is called coffee cherry in many places.
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