Study on roasting degree of Coffee beans
A series of chemical changes occur during the baking process. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the coffee beans will about 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 depth is reached, cold air can be used to cool the coffee beans in order to stop the baking process.
Baking is roughly divided into shallow baking (Light), medium baking (Medium), urban baking (City) and deep baking (Deep). Light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and slightly mellow. Medium-roasted coffee beans: have a strong mellow, but also retain a certain degree of acidity. City-baked coffee beans: the surface is dark brown, the acidity is replaced by slight bitterness, and most of the flavor has been destroyed. Deep-roasted coffee beans: dark brown in color and oily on the surface. For most coffee beans, the alcohol content increases significantly and the acidity decreases. In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. Just started to contact with professional coffee.
Coffee beans with different roasting degrees
Coffee beans with different roasting degrees
(SPCIAITYCOFFEE) the biggest problem is the name of the degree of baking. For example, CITY, FULLCITY, 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.
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Coffee beans picked way Panama coffee flavor
1)One is bulk picking, i.e., picking all the beans in a single walk through the garden; 2) the other is selective picking, i.e., walking through the trees several times at 8-10 day intervals and picking only the ripe red berries. Selective picking is more expensive and labour-intensive than piecing, and is generally used only for Arabica beans, especially those that require water.
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Introduction to the baking characteristics of coffee beans in which month coffee trees bloom
1, shallow baking (Light) the most light fried culture, no flavor and concentration to speak of, beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking. It's usually used as an experiment. 2. Deep shallow baking (Cinnamon) is also known as cinnamon baking, which is generally popular and has a strong sour taste. The color of beans is quite similar to that of cinnamon, so it is also called cinnamon baking, sour.
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