What are the requirements for coffee beans to be paired and roasted, such as
On the other hand, this kind of baking is also related to the birthplace of Espresso. Espresso is a coffee extraction method that originated in Italy. At the end of the 19th century and the beginning of the 20th century, that is, when the Espresso extraction method was born, Italy was not a rich country in Europe. Due to its own economic strength, the popular coffee in Italy was not of high quality, and most of them drank inferior robusta coffee. Robusta coffee contains unpleasant earthy taste and strong astringent taste. in order to cover up this bad taste, the coffee roaster chose the re-baking method to cover up the bad flavor of the coffee at the cost of losing part of the coffee flavor. This tradition continues to this day, and many people insist that authentic espresso should be served with robusta coffee. Even big brands of espresso beans like Lavazza make no secret of their love of robusta coffee, just like ILLY has begun to avoid the experience of using robusta beans in its blending in recent years. Especially at the moment of the rise of the concept of boutique coffee, as a coffee specialty store, it still insists on taking boutique coffee as the quality assurance, with hand-brewed coffee as the representative of the extraction method that emphasizes the flavor of the place of origin, which usually uses medium-to-deep roasting for coffee beans, while for Espresso, non-re-roasting is not enough to reflect the perfection of Espresso taste. The baking degree of most Espresso beans is in the re-baking stage after the peak of the second explosion.
On the one hand, this baking degree is due to the extraction principle of Espresso. The extraction of Espresso is completed in 25 to 30 seconds. In order to completely extract the essence of coffee in such a short time, the caramelization reaction must be carried out more fully from the beginning of baking, the formation of coffee aromatic oil is more thorough, and the coffee aromatic oil can reach the surface of coffee cells as much as possible by means of re-baking. In order to obtain the essence in the limited extraction time.
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How to mix espresso and skills to introduce high-quality coffee beans
A vivid analogy is that a roaster is a machine between a popcorn machine and a clothes dryer. The temperature in a large industrial baking bucket can reach 288 degrees Celsius, and the coffee beans first turn yellow and smell like popcorn. About 8 minutes later, it began to snap and expand. When the temperature reached 204 degrees Celsius, the coffee beans began to turn brown and the oil began to spill out.
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Introduction to how to make an Italian espresso boutique coffee
All kinds of coffee beans can be roasted together. My advice is: in general, all coffee beans can be roasted together. You need to consider using independent baking only when the baking effect is not ideal. At this time, independent baking can usually achieve better results. Especially for drum roaster, a relatively moderate one can be found in general.
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