Coffee roasting and coffee flavor coffee extraction deep roasting espresso Italian blending

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

Coffee flavor is most affected by the quality of coffee itself. a good cup of coffee needs to be combined with many processing methods. for example, the initial processing of coffee as we know it will impress the quality of coffee beans, and coffee roasting also has an impact on coffee flavor. Coffee extraction is the most important thing in baristas making coffee. So what Chongqing Brista wants to share with friends today is about the effect of coffee roasting on coffee flavor, as well as the introduction of coffee roasting and coffee flavor spectrum.

Deep baking highlights wood incense

Light baking can highlight the bright smell of sour flowers, grass and fruit, but hopeless deep baking fans fall in love with resin components such as incense, smelly, choking aroma and alcohol smell, which is the product of Mena reaction and dry distillation. (resin composition: pine and cypress Pinaceae and Taxodiaceae, both secrete olefins with spicy fragrance to protect against pests or squirrels.) "dry distillation" means that solids or organic matter isolate the air and dry until it is completely carbonized. The purpose of air isolation is to prevent oxygen from burning or exploding.

Taking the dry distillation of wood chips wrapped in tin foil as an example, charcoal can be made and coke choking products such as formaldehyde, acetic acid, tar and gas can be formed. Although coffee roasting is carried out in a semi-closed drum or metal tank, oxygen can still go in and out, unlike dry distillation and oxygen-free smouldering environment, but under normal roasting conditions, coffee beans cannot be roasted to full carbonization, so the dehydration, pyrolysis, dehydrogenation and coking experienced before re-baking beans are similar to dry distillation, and medium-baked beans will also produce a lot of scorched or pungent odors. Therefore, the deep accompany aroma can be attributed to dry distillation.

The shallow and medium baked aromas belong to low and medium molecular weight, but they enter the deep baking world after the second explosion, carbonization intensifies and caramelization disappears, but the Mena reaction continues, and the fibers of amino acids and polysaccharides continue to explain and polymerize to produce more high molecular weight adhesive compounds. the right of aroma interpretation from caramel is dominated by Mena reaction and dry distillation reaction, mainly coke and smelly.