Roasting and taste of coffee beans

Roasting and taste of coffee beans:

Coffee beans due to the different degree of roasting, will cause subtle changes in aroma and taste, generally speaking, the lighter degree of roasting, the sour taste is heavier, with the deepening of the baking degree, the sour taste will gradually disappear, and the bitterness will become more prominent.

The depth of roasting must be based on the type, characteristics and production method of coffee beans to determine the most appropriate baking degree. Generally speaking, according to the degree of baking, the roughest can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying.

Grinding of coffee beans:

Because coffee beans are made up of fine fibrous tissue, the fiber cells are released at the same time during the grinding process. Therefore, if you want to make a cup of delicious coffee, the grinding process is very important.

In the process of grinding, the first thing to pay attention to is that the size of the ground particles should be the same, so that each coffee powder can release ingredients evenly and achieve the effect of uniform coffee concentration. As for the grinding thickness of coffee beans, as long as it depends on the production method and the coffee variety itself.