Roast coffee beans
Roasting of coffee beans
Silver skin
The first explosion
The second explosion
The basic concepts of baking:
Coffee beans: familiar with the discrimination and selection of raw beans.
Baking pot: familiar with the characteristics, structure and material of the baking machine.
Technology: the cultivation of time, degree, temperature control and discrimination ability.
The color, aroma and taste of coffee are caused by complex chemical changes in the roasting process. Roasting is to treat the flavor of raw materials with heat, and the aroma of coffee will change with the heat, so the baking time should be shortened as much as possible.
Baking can be divided into eight stages from shallow to deep, as follows:
Baking degree
The characteristics of taste
Light Roast
Wheat color, slightly fragrant, slightly mellow
Cinnamon Roast
Cinnamon, slightly fragrant, American baking
Medium Roast
Chestnut color, American baking
High Roast
The aroma and color are good.
City Roast
This is the way of baking from New York.
Full City Roast
Used in iced coffee beans
French Roast
French baking. The surface will float grease, black, with a unique fragrance
Italian Roast
Beans are carbonized and very black, odorless and smelly. Espresso and Cappuccino belong to this type.
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Terminology for coffee cup testing
When testing a cup of coffee, we should distinguish whether the flavor, alcohol thickness, acidity and wet aroma of the coffee are pleasant. Most cup tasters use the following criteria to judge coffee.
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Tiebika (Typica) Tibicati pickup truck
Tiebika (Typica Tibikati pickup) is the species name of coffee beans and is one of the oldest varieties of Arabica. Iron pickup, also known as the old variety of small-grain coffee, its yield is less, cultivation is difficult, so the price is much higher than ordinary small-grain coffee. Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated in the Western Hemisphere.
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