Roasting stage and main uses of coffee

Stir-fried coffee and raw beans are also called Roasting. Coffee according to roasting to remove moisture, the composition will also undergo a chemical transformation, resulting in a volatile fragrance and caramel color. As a result, the weight is reduced by 15% to 20%, and the capacity is increased by about 30%. The unique flavor of coffee-sour, bitter, sweet, astringent, mellow, etc., is caused by roasting. All coffee manufacturing methods are traditional, and all kinds of roasting are done according to the varieties of the origin, and then coordinated according to the blending ratio of fried beans, in order to create a strange flavor.

The popular match is to bake at the rate of origin:

(light, medium and deep, as shown in the picture), generally speaking, light baking has a strong sour taste, with strange spray flavor, the baking process bet D is poor, the sour taste gradually disappears, the more bitter it tastes. Fried coffee beans are about 200 to 250 degrees Celsius. In order to ensure that the color of fried coffee beans is consistent inside and outside, we should pay attention to starting from low temperature, and make them expand as much as possible in a short period of time to avoid fried charring. At the same time, we should prevent fat breakup, because the fat will solidify in the profile as soon as it breaks up.

Baking stage features primary use three stages

LightRoast light baked yellow wheat color. Very mild for spray fragrance thinning test

MedialRoast medium concentration of baked chestnut. Mellow, sour and delicious are mainly used for medium assimilation coffee.

The strong baking of HighRoast is sour and bitter. It is suitable for Blue Mountain Coffee, which is very popular in Japan and Northern Europe.

CinnamonRoast cinnamon scented baked beans are cinnamon colored. Leaving a strong sour taste for the general popular baking level is suitable for light American coffee.

CityRoast city baking is more bitter than sour, suitable for Colombian and Brazilian coffee, a favorite of New Yorkers, and has recently been moderately preferred by Easterners.

FullcityRoast urban baking is not sour and bitterness is mainly used in iced coffee, and Central and South Carlisle also often drinks micro-depth.

The FrenchRoast baking method is also one of the European methods. The general situation is greasy and slightly black, which is suitable for flavoring with milk, such as Viennese coffee for steam booster coffee depth.

ItalianRoast Italian roasted beans are charcoal black, oily and bitter, suitable for heavy depth of Italian espresso and cappuccino steam pressurized coffee.