Roasting and roasting degree of coffee beans
Roasting causes coffee to produce coffee oil, which is what gives coffee its rich aroma. The most outstanding characteristic of this fragrance is its volatility and its easy solubility in water. Therefore, people can smell the mellow smell of coffee beans, but also can pour it into the cup to taste.
Coffee roasting has the following degrees:
Light roast light fragrance and high acidity is one of its characteristics. (Swiss Baked)
Medium-toasted with high acidity and a light mellow aroma.
Deep roast. Slightly bitter with a rich mellow aroma. (Italian baking)
A coffee roasted to satisfy special coffee lovers, with a pronounced bitterness and a charred taste. (French baked)
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Introduction to coffee roasting: hand-net roasting
Friends who bake coffee at home use hand nets, and there are also sporadic people who use pans. It is said that the mobile network is going to buy in Japan, and they are all asking me about the baking curve. With all due respect, this kind of equipment is not a baking curve in a strict sense.
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Baking: Ninety-Plus Ethiopia Tchembe Natural
Baking: Ninety-Plus Ethiopia Tchembe Natural
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