Introduction to roasting degree crushing and mixing of Coffee

1. Coffee roasting and frying

The taste of coffee varies depending on the type of coffee beans, the method of grinding, the degree of baking, and the quality. The type of beans is an essential problem, but the grinding method and the degree of baking are subjective human factors. Basically, coffee is made through the process of harvest selection, roasting, grinding and extraction, but the most important roasting skill is the key to the taste of coffee.

To put it simply, roasting is to stir-fry raw coffee beans, which changes other societies by heating them. in the process of baking beans, it is absolutely right to heat the coffee beans all over the body and make the beans pop up completely until the heat completely permeates the inside of the raw beans. Coffee beans fully expand so that coffee beans will emit a unique fragrance.

The coffee is roasted. Part of it evaporates, but the aromatic oil is more easily soluble in water, making the drinker feel fragrant. However, the roasting time should not be too long, and the interior of all the coffee beans should be cooked. In terms of the roasting process, there are three kinds of light, medium and strong roasting, slightly roasted coffee with a thin, sour taste, and medium roasting with just the right sour and bitter taste. At present, it is more popular to roast coffee quickly with charcoal fire, which can completely retain the aroma of coffee without losing it.

two。 Crushing and mixing of Coffee

The roasted coffee beans will smell sweet after crushing, so it is best to use them as soon as possible after crushing, and ideally to crush them every time you drink them.

Crushed coffee is divided into powder, fine particles, medium particles and so on. Finely ground coffee is thicker than grain-ground coffee, while grain-ground coffee has an elegant and aromatic flavor. Rough and finely ground coffee are mixed together for easy storage. When this kind of coffee is made into a beverage, fine coffee can produce concentration, while coarse coffee can send out fragrance, so neutralization is ideal.

Coffee mixing refers to the technology of mixing different kinds of coffee beans. After the coffee bean is harvested, there will be a variety of changes in storage, while it adds some characteristics. Will also lose some characteristics. So mix different kinds of coffee. The purpose is to complement each other and produce new features. Comprehensive coffee should be mixed with at least three kinds of coffee, and it needs to be done by experts with a keen sense of taste and smell.

Coffee brewing

There are many kinds of brewing results of image coffee, which are related to the variety, grade, growth and origin of coffee, aroma, acid, sweetness, bitterness, alcohol and other basic characteristics, as well as the method of baking, heat, grinding powder thickness, in addition to the freshness and storage method of coffee, in addition to coffee itself, its water quality, water temperature, heat, cup or content, but also image the brewing quality of coffee.

⑴ water quality.

Like making tea, coffee tastes better. We must pay attention to the water quality. Pay attention to the water quality does not mean to use mountain spring water, natural water. But distilled water is the most ideal. At present, the disinfection flavor and limestone in tap water are heavy. The aroma of the coffee is not fragrant, so you can take the method of precipitation to remove the limestone. In addition, the water used to make coffee should not be alkaline hard water and water containing a lot of iron.

The water temperature of ⑵ coarse beans and fine beans is different.

No matter what kind of coffee is prepared, the thickness of coffee beans is closely related to the water temperature. For coarse coffee beans, the water temperature should be high, the brewing time should be long, the coffee powder should be fine, the water temperature should be low, and the time should be short. there are the following suggestions for reference: coffee beans with a size of 0.1cm (about the same as coarse granulated sugar particles), the best water temperature is 85 ℃ ~ 95 ℃, the time is 20 ~ 60 seconds, stirring 2 ~ 3 times every 15 ~ 20 seconds.

Enjoyment of coffee