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.
Basic principles of baking
The most important thing about baking is to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be removed smoothly through firepower. If this step is taken too quickly, it will be spotted, and the taste will be astringent and choking. The taste of coffee is 80% dependent on roasting, so roasting is an important procedure for brewing coffee well.
If the baking technology is good, the beans are large and well-expanded, the surface is wrinkle-free, glossy and symmetrical, each has its own style. no, no, no. The characteristic of roasting coffee beans to the maximum limit is the ultimate goal of baking.
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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): bake to the first explosion
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The types and stages of roasting, the roasting degree of fine coffee, the roasting degree of coffee.
The types of roasting and the methods of stage baking coffee beans can be divided into three categories: light, medium and deep. Generally speaking, the mild baking degree has a strong acidity and a unique flavor. The deeper the baking, the more sour and bitter it is. And the scorched smell of baking makes the aroma more intense. The stage of roasting and the characteristics of coffee beans, from light to deep, can be divided into eight stages.
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