Methods and principles of coffee roasting (figure)
The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee.
The basic principles of ● Fried Culture
The most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking.
80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee.
If the technology of fried culture is good, the beans will be big and swollen, there are no wrinkles on the surface, and the light is said to have different flavors. Frying coffee beans to the maximum limit is the ultimate goal of fried culture.
Classification and stage of ● Fried Culture
The roasting of coffee beans can be divided into three categories: light fire, medium fire and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table.
The frying stage features the preferences of various countries in three stages.
The lightest fried culture, no fragrance and concentration of Light are light for test.
Cinnamon for the general popular degree of fried culture, leaving a strong sour taste. The cinnamon color of beans is preferred by people in the western United States.
Medium fried culture of Medial. Mellow, sour and delicious are mainly used in mixed coffee.
High tastes sour and bitter. It is suitable for coffee such as Blue Mountain and moving Mazaro for Japanese and Nordic people to like moderate (micro-deep)
City is more bitter than sour, and coffee suitable for Colombia and Brazil is moderate (deep) in New York.
Full city is suitable for making iced coffee. Non-sour, bitterness is mainly used in iced coffee, but also for people in Central and South America to drink micro-depth
French bitterness is strong, French baking method, slightly black color for steam pressurized coffee depth (French)
Italian black, surface oiled, Italian baking Italian steam pressurized coffee for heavy depth (Italian)
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How long does it take to bake Manning?
[question] mm-hmm! Went to buy a popcorn machine from Fengda. But it is strange to bake to Manning. Not only is it not very uniform (some are very dark and some are very light), but after baking for a few minutes, most of the beans seem to be burnt. How long will it take for Manning to bake? What skills do you have? [answer] I mentioned before that Manning's raw beans contain more water and are darker in color, so it is difficult to bake evenly. (
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Fresh-keeping skills of coffee
With the increase of time and processing procedures, the life of coffee will be reduced; the appropriate storage method can prolong the shelf life of coffee. Coffee should be stored in a dry, cool place, not in the refrigerator, so as not to absorb moisture. Coffee beans and ground coffee can be frozen. The only thing to note is that when you take coffee out of the freezer, you need to
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