Fried coffee beans

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.

Three stages of frying degree characteristics and mode of use

The lightest frying of 1.light, light heat for odorless testing

2.cinnamon general fried degree, leaving a strong sour taste of beans in cinnamon American and western style

Medium fried 3.medium. Mellow, moderate sour taste for medium heat of comprehensive coffee

4.high acid with bitter Japanese coffee and European coffee in medium heat (slightly stronger)

5.city bitterness is stronger than sour, suitable for Colombian coffee New York coffee is medium (strong)

6.full city is not sour but bitter, suitable for medium and South American style ice coffee.

7.French bitter, black, French roasting filter circulation French coffee strong fire (French)

8.Italian oily, black, Italian roasting French steam espresso (Italian)