The baking principles you need to know when drinking coffee

Coffee beans, originally coffee tree fruit seeds, when the fruit ripens and turns red, after drying or washing and other treatment methods, remove the skin, pulp and seed surface mucosa, is the so-called coffee beans. The quality of coffee beans almost determines more than half of the key to whether a cup of coffee is good or not. At the moment when coffee is going to be refined, the requirements for green beans are also increasingly particular.

Coffee beans have differences in varieties, among the two common varieties, Arabica is better than Robusta, and the unique properties of coffee beans are also affected by geographical conditions such as soil, altitude, climate, etc. Therefore, in addition to picking varieties, the size of green beans is also an important indicator to identify quality and characteristics. The way coffee trees are grown and processed also affects the quality and flavor of coffee beans, tracing back to which manor they come from layer by layer, so as to have a more accurate grasp of the quality of raw beans.

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method/step

Fresh coffee fruit taste sweet and sour, taste and fruit flavor is quite close, through roasting, coffee beans can be unique sweet and bitter acid presented. Different coffee beans have their own suitable roasting methods, some are varied, some are only suitable for specific methods, generally speaking, the aroma of light roasting is obvious, the taste is pure, and the sour taste of coffee can be performed very well; the aroma of deep roasting is restrained, the taste is mellow, and the sweetness of coffee beans can be released.

Good coffee beans, if roasted in the wrong way, will erase the original uniqueness, and even if the quality of coffee beans, as long as the roasting method, but also can get the gold touch effect, which is why many cafes to insist on their own roasting, only in this way, in order to more accurately grasp the coffee flavor, so that each cup of coffee can drink delicate delicious. Low-roasting household roasters are a wonderful treat for coffee connoisseurs and the only way to maintain coffee freshness.

Coffee beans fascinating magic

Green coffee beans have almost no taste, but after roasting, they can change into many aromas and flavors. Simply put. Roasting coffee beans involves heating the raw beans in a heat-resistant dish and stirring them so that each bean is evenly heated until it is roasted to the desired degree. This process makes the raw beans mature, and because of the caramelization of heat, the interaction of substances in the beans, the aroma and taste change dramatically, and the color gradually darkens.

Raw beans contain a little moisture. At the beginning of baking, the moisture begins to be heated and dissipated, causing the beans to expand gradually and emit cracking sounds. When the temperature rises to about 205℃, the moisture is almost exhausted, and the sound is no longer heard. The temperature begins to rise rapidly, and the color of the beans quickly darkens. When the temperature rises to about 230℃, the oil contained in the beans is gradually forced out. The cracking sound will be heard again, and the beans will begin to appear oily. When the sound is quiet, The beans will turn oily black and begin to smoke.

Different raw beans have their own suitable baking degree, which can be judged from the change of color. Baking time is affected by the fire power, the fire power is shorter, the aroma characteristics are more significant, conversely, the fire power is less, the taste will be smoother. Baked beans should be quickly cooled, so as not to dissipate heat and take away the aroma, just baked beans are not suitable for immediate drinking, at least need to stand for more than a day, or even three to four days, let the beans fully mature, is the most suitable time to taste.