Differences in flavor with different roasting degrees self-baked black coffee

Raw coffee beans are actually tasteless and difficult to grind into powder, so you need to roast coffee beans in order to fully release their flavor.

The purpose of roasting coffee is to heat the raw coffee beans to the desired maturity, and then make further adjustments to shallow or deep roasting according to the characteristics of the producing area of raw coffee beans or the designated requirements of customers.

First of all, popularize a basic knowledge here, that is, the lighter the roasted coffee beans, the more sour the coffee beans taste, and the more bitter the roasted coffee beans taste. With this in mind, you can actually choose the degree of baking according to your favorite taste. Of course, each coffee has a range suitable for roasting, within which the individual's taste can be fine-tuned, such as sour, balanced, or bitter.

It is generally believed that shallow roasting can better show the natural flavor of coffee and is suitable for the more traditional brewing methods. On the other hand, deep roasting shows more charred flavor, and beans with relatively poor quality are basically roasted in depth, which is called giving full play to their strengths and avoiding weaknesses (espresso espresso uses the deepest Italian roasting to highlight its mellow taste).

8 baking levels of Italian baking:

1: very shallow baking (Lignt Roast)

This baking degree also retains the original grass aroma of coffee beans, which may have astringent taste and no aroma and mellow taste at all.

2: cinnamon baking (Cinnamon Roast)

Named because its color is similar to that of meat hanging, this baking degree is light baking, sour and with a certain astringency. Although few coffee beans are roasted shallowly, the "Geisha" of the Panamanian Emerald Manor, which is known as the goddess of coffee, is basically shallow roasting, and its rich taste is one of the best in coffee.

3: medium baking (Medium Roast)

Moderate roasting belongs to medium roasting, at which the sour taste of coffee becomes more obvious. Medium roasting is suitable for many good coffee with rich sour taste, such as "Yega Chefe" from Ethiopia.

4: medium and deep baking (High Roast)

Medium and deep roasting also belongs to medium roasting, where the sour, bitter and sweet tastes of coffee tend to be balanced. The famous Colombian "Na Linglong" coffee and the wet king's favorite Hawaiian "Kana" are more suitable for this roasting degree.

5: urban Baking (City Roast)

Urban roasting belongs to medium and deep roasting. At this level, the sour taste of coffee gradually weakens and a faint bitterness begins to appear.

6: deep City Bakery (Full City Roast)

Deep city roasting also belongs to medium and deep roasting. To this extent, the sour taste of coffee is almost gone, and the bitterness is more obvious. Coffee beans that generally make American coffee are suitable for roasting in cities or deep cities.

7: French baking (French Roast)

French roasting belongs to deep roasting, in which the coffee beans are dark brown and bitter.

8: Italian baking (Italian Roast)

Italian roasting also belongs to deep roasting, where the coffee is extremely bitter and suitable for making espresso (espresso) raw materials, as well as all kinds of milk coffee.

The flavor of coffee usually consists of sweetness, bitterness, acidity and aroma. Traditionalists believe that only four factors achieve a perfect balance and give people a sense of pleasure is the criterion for the success of a cup of coffee.

Sweetness

Roasted coffee beans contain about 0.2% of the "sugar", which is actually quite small, and brewing into the coffee is negligible. Coffee is not sweet, but roasted coffee creates a "sweet" fragrance, coupled with trace amounts of compound sugar and caramel, which makes it sweeter when drunk, and the sweeter the coffee is, the sweeter it is. Sweetness is also one of the measures of good coffee.

Bitterness degree

The first impression of coffee is bitterness, and bitterness has become a scapegoat for not drinking coffee. Bitterness can be unpleasant, but with well-balanced coffee, bitterness can comb through other ingredients, highlighting sweetness and taming acidity. One important point of wetness is that slow extraction can increase bitterness, whereas fast extraction will reduce bitterness. Students who do not like bitter taste can be adjusted in the process of cooking and extraction.

Acidity

Acidity is an indispensable flavor of good coffee. If there is no sour taste, the fruity, smoothness and freshness of the coffee will cease to exist. Coffee with high acidity is usually high-altitude coffee or fully washed coffee. Kenyan and Colombian coffee is famous for its bright sour taste. Common sour flavors are citric acid, malic acid, lactic acid and acetic acid.

Aroma many people have such a phenomenon, they do not like to drink coffee, but will like to smell the aroma of coffee. It can be said that the aroma of coffee is the enlightening teacher who lured us to drink coffee. If coffee lacks aroma, then the pleasure of tasting coffee will be less than half. Usually coffee aroma can be divided into dry aroma and wet fragrance. Dry aroma refers to the aroma when coffee beans are ground into powder, while wet fragrance is the aroma of brewed coffee.