Roasting quality of coffee beans

The first choice for a good cup of coffee lies in three identities:

The raw bean quality of coffee, the roasting quality of coffee and the brewing quality of coffee are the three primary roles. 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 grasp the raw bean characteristics of the coffee, the roasting quality / characteristics of the coffee, and the age after roasting.

Baking quality of coffee beans:

a. Roaster function:

b. Personnel quality:

Material characteristics, mechanical characteristics, taste and grasp of coffee bean baking heat treatment characteristics (physical / chemical).

Invariance, heat transfer efficiency, roaster type

c. Retention of coffee beans after roasting:

Coffee beans that have been roasted are preserved and packed and transported in one-way valve bags, which is one of the most convenient and perfect ways. In addition to avoid air and ultraviolet rays, so that coffee beans re-oxidation. After the raw coffee beans are roasted, the gas generated in the cells is discharged outside the coffee beans, and then discharged out of the package through an one-way air valve, which can make the coffee beans taste better!

So after the coffee beans are roasted, it is not immediately the best opportunity 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 the taste of rotten will occur, and even the best coffee beans will go bad. Affect the flavor of coffee and the health of drinkers.

d. Baking level:

Roasting level Coffee is divided into eight common roasting levels between the first explosion and the end of the second explosion:

Cinnamonroast 、 Mediumroast 、 Highroast 、 Cityroast 、

FullCityroast 、 Italianroast 、 Frenchroast 、 Darkroast