Coffee roasting and coffee flavor light roasting and medium roasting coffee beans boutique coffee roasting itself

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.

Americans often say: "One man's meat is another man's poison", that is, some people regard it as delicious and others regard it as poison. The "aroma spectrum" of dry distillation is divided into three categories: resin rhyme, spicy rhyme and carbonized rhyme, as follows:

1. Resin rhyme: turpentine and choking drug flavor

Turpentine: turpentine, chicory, mahogany, alcohol, blackcurrant branches and leaves

Choking medicine smell: Rosemary, cineol, Eucalyptus leaf, camphor

two。 Xin Xiang Yun: warmth and choking incense

Warm: Cunninghamia lanceolata, cedar, celery seeds, pepper, nutmeg

Choking incense: cinnamon seed, clove, bay leaf, bitter apricot, thyme, pepper

3. Carbonized Rhyme: choking and Ash

Smoke smell: tar, tar, tires, tobacco

Ash smell: scorched, coke