Knowledge of roasting coffee beans with different roasting characteristics around the world

Cities all over the world have their preference for frying and baking.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. In the West, deep baking has been popular since ancient times.

New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races of people, it sells coffee beans of different roasting levels, which are quite varied.

Vienna prefers deep baking. The French prefer French baking, while Italians often use Italian baking.

However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.

Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.

When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.

Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.

Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.

Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.

The hardest part of coffee-related activities is baking coffee beans at home. When making high-quality coffee, whether the beans are fresh or not is very important.

The easiest way is to bake coffee beans in the oven. The biggest advantage of this is that it adjusts the temperature so that the smell of roasted coffee does not pervade your home. Heat the oven to 230 degrees in advance. Remember to keep the coffee beans well ventilated and don't spread the beans too thick. After baking for about 10 minutes, observe the change of color. Pay attention to the crackling sound of coffee beans and check the color all the time. When the coffee beans are only a little lighter than you want, remove them from the oven to cool. The residual heat will cause the coffee beans to continue to be heated for 2 Mel for 4 minutes.

Home baking stoves can also be used, but the best is the traditional flat-bottomed pan or popcorn (popcorn) model. Use a handle to manipulate two vertical pieces of metal inside the machine, which can rotate the coffee beans during baking. This can be bought in a second-hand store or a good kitchen utensils store, where you can also buy inexpensive oven thermometers.

After the coffee is roasted, take them out of the grill, put them in a heat-resistant bowl, and put the bowl by the window or outdoors.

The operation of crushing roasted coffee beans into powder is called grinding. The props used to grind coffee beans are called grinders.

The ideal time to grind coffee is before cooking. Because the ground coffee is easy to oxidize and lose its flavor, especially when it is not properly stored, the coffee powder is easy to change flavor, and it is naturally impossible to cook mellow coffee.

Some people are afraid of trouble or don't want to buy more bean grinders. They usually buy ready-made coffee powder when drinking coffee at home. At this time, they should pay special attention to storage. If the climate is humid, it is best not to place coffee powder at room temperature after opening. A more appropriate way is to put it in a sealed jar and refrigerate it, and do not place it with garlic, fish and shrimp and other heavy-flavored food. Because the coffee powder is easy to absorb, a careless coffee becomes a strange taste coffee, then even the best quality coffee will be spoiled. However, some people put the cooked coffee powder in the refrigerator as a deodorant, which is a good way to make the best use of things.

When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. In terms of actual cooking, the ESPRESSO machine takes a very short time to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes more than a minute to cook coffee by plugging the air, and the coffee powder is medium-sized grinding; American filter coffee takes a long time to make, so the coffee powder is the thickest.

Grinding coffee powder with the right thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder.