Definition of roasting degree and taste of all kinds of coffee

Let's talk about the definition of all kinds of baking degree and the problem of mouth and stomach. In the United States, Cinnamon (shallow roasting), City (shallow roasting), FullyCity (deep roasting) and Darkroast (heavy deep roasting) have long been used to define the roasting level. however, the preference for coffee flavor is that of shallow roasting on the west coast and may have reached the deep roasting level of the east coast, and vice versa, so these terms still belong to their own tunes and are not scientific. In recent years, the American Fine Coffee Association has strongly advocated the caramelization value (Agtronnumber) to determine the baking degree, and the red inner line is used to determine the caramelization level of coffee beans. The higher the value, the lower the caramelization, that is, the shallower the baking degree, and the lower the baking degree, the deeper the caramelization, that is, the deeper the roasting degree, the more accurate the roasting degree of coffee beans, so as not to show that the shallow roasted coffee in the United States and the West has become a joke of re-roasting coffee in the East. This is a good evolution.

American Fine Coffee Association SCAA Caramelization numerical Table (Agtronnumber)

The scientific scale of caramelization number (Agtronnumber) is used to define the baking degree. The caramelization number above 70 is the shallowest roasting, the City,40 above Cinnamon,60 is shallow roasting, or the so-called Fullycity,35 below is heavy and deep roasting, including French roasting and espresso roasting.

The flavor of coffee will also change with different roasting degrees. Generally speaking, sour taste is inversely proportional to roasting degree. If you prefer sour taste, you might as well buy a lighter roasted coffee. If you like a thick, sweet mouth and stomach, you can choose heavy roasted beans. In addition, caffeine content is inversely proportional to roasting degree, that is, light roasted coffee contains more caffeine than re-roasted coffee. Because caffeine can be damaged during baking. The fragrance will also decrease with the deepening of the baking degree, but the fermentation flavor, choking taste and sweet taste of mellow wine, shallow roasted coffee is not easy to grow, re-baked beans have this advantage. However, if you re-bake uncomfortably, you are likely to get a stove of rotten coffee that is scorched and bitter.

Shallow baking and deep baking, noisy! The fact that coffee should be roasted lightly or deeply is the most controversial topic in the industry, even to the point of falling out. Generally speaking, the roasting degree of Northern Italy and the eastern United States is relatively shallow, and the caramelization value is mostly around 40. The famous charms of this school include IllyCaffe, GreenMountain and VivaceEspresso (note: although the company is based in re-baked Seattle, it goes against the trend and advocates shallow roasting), and the coffee beans of these charms cease fire immediately before the second explosion or before the bean table is about to ooze coffee oil. Their argument is that coffee oil contains a large amount of fragrant ingredients, which should be retained in beans as far as possible. Coffee oil seeps out. Although the oil is fake, the fragrant components are also lost. This pie also believes that the coffee beans are baked immediately before the oil comes out, the caramelization level is the best, the Body (consistency) is also the best, and the coffee has the most balanced sour taste and sweet taste. Shallow roasting pie also retaliates against those who re-bake coffee oil out of the bean surface.

However, re-baked pies from southern Italy and the west coast of the United States, such as Peet'sCoffee in San Francisco and Caffe'D' in Seattle, Arte), and Coffee beans and Machinery Company (BeansandMachines), however, insist that coffee beans must be roasted out of oil in order to taste good. Their beans have been tested to have caramelized values of less than 35 for espresso, and the sour Andi guar has even been overbaked at 18 degrees, which is really to the point of "heavy baking without soft hands."

Most of this pie glided for a while after the second explosion or the appearance of the bean oil. They did not agree with the saying of the shallow baking pie that "to produce oil is to lose the fragrance," and criticized the beans of the shallow baking pie for "incomplete growth." the sharp sour taste seems to outweigh the sweet taste and poor the choking taste, and the flavor is too monotonous. They even ridicule that the real purpose of shallow baking pie is to save money, because only top Arabica beans can withstand heavy baking and grow into a rich, choking, sweet and non-biting flavor, while secondary beans suffer from the fire. Will only show a monotonous bitter taste.

The heavy baking pie also boasts that it is a "glutton coffee that walks the edge of the razor." because the coffee beans change quickly after the second explosion, the whole furnace is slightly missing and reimbursed in the city, unlike the shallow baking pie, which "withdraws its troops" before the oil burst, and its craftsmanship is relatively low. Bitz Coffee, which advocates re-roasting, enjoys a noble status in the coffee industry in the United States. Bitz can produce beans at a high temperature of more than 200 degrees Celsius, operating the oven for more than 15 minutes, and it is strong but not bitter, which is admirable. Of course, this has something to do with Bitz's ability to refit the roaster. In short, the heavy baking pie insists that only the beans after the second explosion, the flavor is complete.

To be fair, light roasting and deep roasting have their own advantages. Drinking coffee already has a strong subjective unbeauty and should respect each other.