What is low temperature roasted coffee? The difference between medium-roasted and deep-roasted coffee beans

It should refer to the rhythm of baking, the firepower used, the dehydration period in baking, the first explosion, the second explosion, the rhythm used in each of these price segments according to the characteristics of beans, water content, etc., and the understanding of the baker. because different baking rhythm (heating pace, firepower, exhaust control) will have different effects, it can also be said to be fast and slow stir-frying, because the temperature is faster and lower, and the time is longer. For example, if you want to wear off some acidity or astringency, dehydration is more complete, and the detonation period is longer, so that the temperature is lower and the time is longer.

Generally, the quick frying is about 15 minutes, or less, the taste will be brighter, such as brighter acidity, better acidity and sweetness, more flavor and richer aroma, but there may also be more astringency.

Although low temperature and slow frying may lose some aroma, it is relatively round, smoother in acidity, better in sales, and better in skin extension, but it is also possible to feel more scorched because it has been exposed to fire and smoke for a long time. In addition, it is relatively flat in terms of faster frying and so on, generally more than 20 minutes.