Distinguish the degree of roasting coffee beans surface wrinkles how deep baking surface smooth shallow roasting concept cafe

After knowing the roasting principle of coffee beans, it is easy to distinguish the degree of roasting, which can be judged by the following:

Appearance: shallow baking-many wrinkles on the surface, deep baking-smooth surface.

Color: light baking-light color, deep baking-dark color.

Taste: shallow baking-sweet and sour, deep baking-bitter fragrance.

Preservation: shallow baking-oil production speed is slow, deep baking-oil production speed is fast.

At present, it is generally believed that the shallow roasted coffee is between the first burst and the first burst, which is commonly known as cinnamon roasting (Cinnamon Roast). This roasting method can retain more of the original coffee flavor, such as sour, aroma, sweetness and other pleasant taste, so it is also tested in international coffee cups with a similar roasting degree.

Roasting coffee beans is not magic, raw bean noodles do not have things, can not be roasted out of it. In the past, under the influence of trader orientation, with the exception of the Blue Mountains of Jamaica and Kona, Hawaii, affordable commercial raw beans flooded the market, and coffee roasters had less access to high-quality coffee raw beans, so the main direction of baking methods is to remove defects. In contrast, today's own roasters are quite happy. It is easy to obtain high-quality coffee beans in line with international standards, and the roasting method has changed to retain the original good taste, thus improving the recognition of different places of origin.

Because of this concept of shallow baking, more and more cafes offer such products, and consumers' acceptance is also increasing.