Choose the fried degree of coffee beans

What is the fried culture of coffee? The act of fried coffee and raw beans is called fried culture in the coffee world. In the early days of the discovery of coffee beans, coffee was always consumed by boiling raw beans, but it has been used ever since it was discovered that fried culture can lead to the real aroma of coffee. The raw beans of coffee beans are actually tasteless. Experts all know that the special charming aroma of coffee is produced by the action of frying. According to this principle, the aroma of coffee can also be distinguished by the degree of frying, so to sum up, without the technology of frying, coffee would not have become a worldwide drink.

Coffee beans show a light green color, once fried, the color of coffee beans will be changed to tea brown, the longer the stir-fry, the darker the color. In the past, people simply thought that coffee would turn brown because it contained brown pigment, or because of the charred products produced by the carbonization of sucrose, but it was not until recent research that this brown phenomenon was found to be related to chloric acid, a unique ingredient of raw beans. Coffee will change greatly as a result of fried culture, and the most obvious change is in the aroma part. Raw coffee beans have only a few different aroma components, but after fried culture, coffee beans will increase to hundreds of different aromas. for example, the aroma of coffee, sweet and scorched taste, slightly sour milk, caramel flavor and so on. Although there are hundreds of coffee aromas, they are not produced at the same time, but after a complex chemical reaction in each frying stage, so the degree of frying of coffee beans will have a significant impact on the aroma of coffee.

The sweetness, sour taste, bitterness and rich feeling of coffee are called the four major flavors of coffee, these flavors are also produced by fried culture, although the type of coffee beans will have an impact more or less, but the greatest impact is still the degree of coffee fried culture, especially the heat when fried culture is more important.