Coffee roasting stage hand net roasting fresh roasted mixed beans Italian concentrated blend coffee beans imported
Stage editing
The roasting method of professional coffee is usually divided into the following eight stages.
1. Very shallow baking (LIGHTRoast):
The degree of baking; very shallow baking, also known as shallow baking.
The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.
2. Shallow baking (CINNAMONRoast):
Degree of baking; shallow baking, also known as cinnamon baking.
The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.
3. Micro baking (MEDIUMRoast):
Baking degree; moderate baking, also known as micro baking.
Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.
4. Medium baking (HIGHRoast):
Baking degree; moderate micro-deep baking, also known as concentration baking.
Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)
5. Medium and deep baking (CITYRoast):
Baking degree; medium-deep baking, also known as urban baking.
The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)
6. Deep baking (FULL-CITYRoast):
Baking degree; micro-depth baking, also known as deep city baking.
The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.
7. Very Deep Baking (FrenchRoast):
Degree of baking; deep baking, also known as French baking.
Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.
8. Very Deep Baking (ItalianRoast):
Degree of baking; very deep baking, also known as Italian baking.
Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series.
Coffee roasting
Baking depth meter
Baking depth appearance baking stage (the following temperature data are for reference only because of the different positions of temperature control points in different roasters)
Very shallow baking LIGHT
Light brown
Before and after the first explosion, 195 to 205 degrees
Shallow baking CINNAMON
Yellowish brown
The first explosion is over, about 205 degrees.
Medium baking / micro baking MEDIUM
Brown
About 205 to 215 degrees
Medium and deep baking / city baking, CITY
Reddish brown
About 215 to 225 degrees
City-wide baking, FULLCITY
Dark brown * dotted oil
About 225 degrees 230 degrees before the start of the second explosion
French baked French
Dark brown * oily on the surface
About 230 to 235 degrees
Italian baking is deep baking, Italian
ESPRESSO baking
Close to the black surface and greasy
Above 240 degrees
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Technical research editors produce a series of chemical changes in the process of baking. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the size of coffee beans will increase.
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Coffee beans or mother beans, round beans, oval coffee beans, roasted coffee beans, coffee beans.
In fact, male beans and female beans are the wrong name, the so-called male beans should be called round beans, and female beans refer to normal beans, but this term is more misleading, because there are no male and female coffee beans. Generally speaking, coffee beans have two pieces of beans that are semi-oval, but only one piece of beans is a whole oval, generally speaking, round beans are more easily heated evenly, so baking.
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