Baking tendency in various countries

Roasting turns the light green raw coffee beans into the tea-brown coffee beans we are familiar with. High-standard fried roasting refers to the ingenious expression of the aroma, sour and bitter taste of raw coffee beans.

Baking tendency in various countries

Cities all over the world have their preferred baking tendency.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past.

New York, as its name suggests, generally prefers urban baking, but because the city is inhabited by different races of people, it also sells coffee beans with different roasting degrees, and the variety is also quite rich.

Vienna prefers deep baking. Even as the name suggests, 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.

Study on Coffee roasting Technology

A series of chemical changes occur in the process of baking. After about 15 minutes of baking, green

Coffee beans lose humidity, turn yellow, and then burst, just like popcorn. After this process, the coffee beans will double in size and begin to show a light brown after stir-frying. After this stage is completed (after about 8 minutes of baking), the calories will be reduced. The color of the coffee soon changed to dark. When the preset baking degree is reached, cold air can be used to stop baking to achieve rapid cooling.

Roasting is roughly divided into light (IIGHT), medium (MEDIUM), deep (DARK) and very deep (VERYDARK) roasting, light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and light mellow. Medium-roasted coffee beans: have a strong mellow, but also retain most of the acidity. Deep-roasted coffee beans: there are traces of grease on the surface, and the acidity is replaced by a slight bitterness, resulting in a pungent taste. Very dark roasted coffee beans: the color is black, because the oil to penetrate to the surface, with a bitter taste of carbon ash, mellow significantly reduced. In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. The biggest problem with first exposure to professional coffee (SPCIAITYCOFFEE) is the name of the degree of baking. For example, CITY, FUIICITY, FRENCH, ESPRESSO, etc., all produce different baking colors because of the different baking machines and producing areas. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of the type of beans, baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor.