Bake Choice Flavor

The first step should be to use fire to drain the water out of the coffee beans smoothly, if only fast and uneven, it may cause the beans to be shiny and beautiful on the outside but light on the inside, and the thermal differentiation has not yet begun. The deep, medium and shallow companionship of beans when baking is chosen and controlled by people, and even there is a knack for cooling beans before the baking is over. There is a knack for using sprinkler hair or blowing the police-if the temperature does not drop quickly, the heat contained in the beans will make the beans darker and greasy, and the taste will become bitter.

Baking, as the name implies, is to supply heat to coffee beans, and the chemical transformation of thermal differentiation takes place in the internal structure of coffee beans by heating, that is to say, heating converts starch in raw beans into sugar 5 or acidic substances due to high temperature. substances such as cellulose will be carbonized at different levels of carbon, water and carbon dioxide will evaporate, egg white will be converted into enzymes, and the residue of fat will be fresh all the way. An oil film is formed in the profile of coffee beans.

Generally speaking, each coffee cherry contains two raw beans, and the fragrance is still hidden in the squid to be excavated. In raw beans, it contains large amounts of chloric acid. With the baking process, chloric acid will gradually disappear, releasing familiar and pleasant water acids-such as acetic acid, citric acid, malic acid in wine. Baking properly can present these beautiful sour tastes moderately; on the contrary, if they are baked too much, they will be completely protected.

Baking choice flavor

A book about coffee says,'80% of the taste of coffee is determined by the roast.' We don't know how this percentage is calculated, but we don't exaggerate the importance of baking in coffee construction.

The main purpose of baking is to produce this aromatic oil, which is called coffee oil, or, more accurately, coffee oil, which gives coffee beans a strong fragrance. This fragrant oil is volatile, that is, it is the primary factor that brings flavor and fragrance, and they can accommodate water, which means that people can enjoy it in a cup.

Coffee beans that are baked will swell, a bit like popcorn and crackle during baking, just as we make popcorn in a microwave oven. But because the skin of coffee beans is very tough, we don't usually see coffee beans crack like popcorn.

The color of roasted coffee beans changes from light green to tea brown, which can transform into a strange brilliance of amber, flavor and fragrance, as well as the sour, sweet, bitter, mellow, fragrant, five obvious mouth and stomach characteristics of coffee. If the baking technology is good, the beans will expand greatly, there are no wrinkles in the profile, the gloss is average and each has its own different flavor.

Shallow baking. Medium baking. Deep baking.

The baking of coffee beans can be divided into shallow baking according to the baking level. Moderate baking. In-depth baking three major categories. Generally speaking, the color of light baking is light, the sour taste is strong, and it has a strange spray flavor. In-depth baking? The color fight is strong, and the deeper the sour taste is, the more bitter it is, but the scorched smell of baking makes the spray fragrance doubly intense.

The only common term among coffee bakers is bottom, medium, and deep. Or sometimes light, medium, black, these words represent different meanings for different kinds of coffee.