Roasting degree, distinguishing Coffee Flavor in Pacific region Coffee roasting Technology of China Coffee Network
Light Roast (light baking): it still has the smell of grass, no aroma and mellow taste.
Cinnamon Roast (cinnamon roasting): coffee beans turn cinnamon.
Medium Roast (medium baking): has a strong sour taste.
High Roast (High Color Baking): sour, bitter and sweet begin to strike a balance.
City Roast (city baking): baked to the first explosion, just about to enter the second burst sound.
Full City Roast (city-wide roasting): when the second explosion is in progress, it is a favorite of select coffee roasters.
French Roast (French baking): very bitter.
Italian Roast (Italian roasting): the raw material of Italian espresso.
The National Fine Coffee Association (SCAA) uses Elon instruments to determine and analyze the color of coffee and the degree of caramel coking. Set black to 0 and white to 100, which is divided into 8 equal parts, representing 8 baking levels.
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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 during 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.
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Coffee knowledge Coffee roasting basic principles of Coffee Baking in China Coffee Network News about Coffee
The so-called roasting is about to fry the raw coffee beans, thus creating the unique color (amber), flavor and aroma of the coffee. Roasting turns the light green raw coffee beans into the tea-brown coffee beans we are familiar with. Superb baking can show the aroma, sour and bitter taste of raw coffee beans cleverly and perfectly. The basic principle of baking the most important thing is to be able to bake.
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