General knowledge of coffee baking Coffee beans roast cooked beans

In this process, the roaster and cup test appraiser are the key people to control the quality of coffee. The baker is very sensitive to the changes of temperature, time and coffee beans; the mixer is familiar with the origin and characteristics of each kind of raw bean; and the Macado cup test appraiser, known as the "grade appraiser", is a "coffee appraiser" with sensitive sense, professional knowledge and rich experience.

1. Baking

The coffee raw bean itself does not have any taste and aroma. Compared with the dark brown after baking, it is only light green. The flavor and aroma we taste when we enjoy the coffee is due to the complex and mysterious process of roasting.

In raw beans, there is a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid in wine. Baked just right, can present these beautiful sour taste moderately. If the deeper the baking, the less fruit acid, the caramel content and bitterness gradually increase.

After the coffee beans are roasted, Macado uses a unique instant cooling to cool the coffee beans quickly to completely retain the flavor of the coffee. This is also the third quality guarantee of Macado coffee.

Degree of baking

Abbreviated baking degree characteristics

L

CN Light

Cinnamon is the lightest and brown.

Light, cinnamon color

M MA Medium America American Bake

MM Medium Mild standard baking, millet color

H HL High Light is deeper than Medium Mild.

H High is deeper than High Light.

C CL City Light is darker than High.

C City is darker, dark brown

FC Full City is very deep, suitable for ice coffee, the surface ooze

F French French baking, close to Italian baking

I Italian has the deepest baking, Italian baking