The specific steps of coffee roasting introduction of several exploding beans and color and flavor in the process of roasting

The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching.

80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee.

The basic principle of fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking. 80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee. If the technology of fried culture is good, the beans will be big and swollen, there are no wrinkles on the surface, and the light is said to have different flavors. Frying coffee beans to the maximum limit is the ultimate goal of fried culture.

Classification and stage of fried culture

The roasting of coffee beans can be divided into three categories: light fire, medium fire and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table. The frying stage is characterized by the preferences of various countries in the three stages of Light the lightest frying culture, no fragrance and concentration. In the experiment, light Cinnamon is the general popular frying culture degree, leaving a strong sour taste. The cinnamon color of beans is favored by people in the western United States. Medial is moderately fried. Mellow, sour and delicious are mainly used in blended coffee with moderate High acidity and bitterness.

Suitable for coffee such as Blue Mountain and moving Mazaro for Japanese and Nordic people, moderate (slightly deep) City is more bitter than sour, coffee suitable for Colombia and Brazil is popular with New Yorkers, moderate (deep) Full city is suitable for brewing iced coffee. Non-sour, mainly bitter for iced coffee, but also for people in Central and South America to drink micro-depth French bitter taste strong, French-style baking method, slightly black color for steam booster coffee depth (French-style) Italian black, surface oiled, Italian-style roasted Italian steam-pressurized coffee with heavy depth (Italian)

The frying characteristics of every city in the world all the cities in the world have their own preferred frying tendency. In Tokyo, high-roast is more popular, but slowly tends to be deep. As for Kansai, deep-frying has been more popular in the past. New York, like its name, generally prefers city roast, but because the city is inhabited by different races, it also sells coffee beans with different degrees of roasting. Vienna, on the other hand, prefers deep-fried full-city roast. What's more, as the name suggests, the French prefer the French way of frying, while the Italians often use the Italian way of frying. However, in recent years, people in Europe and the United States have widely used German (high-city) to dark (the most commonly used deep roasting in Brazil and Italy), and the variety is varied, while coffee made by steam pressurizer is still popular.

When it comes to frying coffee beans, the layman always thinks it is difficult. But as long as you can really grasp a few key points, it will not be very difficult. Here we will introduce you to the method of "manual frying" using hand strainer. First, prepare 100 grams of raw coffee beans, if there are broken coffee beans, remove them. Then put the raw coffee beans in the filter, close the lid, open the gas to medium fire, hold the filter about 20-30 centimeters above the gas, swing it in a round way, and bake patiently. At the beginning, it may not be easy, but after you get used to it, you can skillfully increase or decrease the degree of frying according to your own preference.

In addition to the filter with handle is the most suitable, it can also be a thick-bottomed wok or pottery (plain clay pottery). However, because it is difficult to control after the fire, attention should be paid to avoid burning coffee beans. In addition, simple manual ovens and electric ovens can also be used for frying. After frying, once again confirm whether there are defective beans or charred coffee beans, if so, remove them by hand, bottle them or fill them for a day or two.

Fried coffee beans can be stored at room temperature if they are to be used up within a week; if not, the best way to preserve them is to keep them sealed in the refrigerator. Each time you use it, just take out the necessary amount and grind it into pieces. It takes about two weeks to maintain the inherent flavor of coffee beans.

Source: network