Coffee knowledge | what are the characteristics of light-roasted, medium-roasted and deep-roasted coffee beans

Coffee knowledge | what are the characteristics of light-roasted, medium-roasted and deep-roasted coffee beans? roasting can not produce a variety of rich aroma, the aroma is related to variety, planting land, planting quality, altitude, post-fruit preparation. Practice is relevant; but baking can affect the amount of flavor, through the bean baker who is familiar with beans, can highlight the unique flavor of coffee roasting depth, the world has almost unified standards over the past few hundred years, such as some American names for depth, Cinnamon Roast, City Roast.... There are also Light Roast, Medium Ligh, and Medium Dark..., commonly used in Europe and the United States, while Agtron in the United States and SCAA Fine Coffee jointly launched Agtron Number, which is to the greatest extent to standardize the baking of beans. I think the biggest feature is weight (water loss): the moisture content of raw beans is generally 10-12%, while in the process of baking beans, beans produce a lot of carbon dioxide and moisture, and the density decreases over time. Large in size and light in weight (a bit like the carbonation process), this is a complex chemical degradation polymerization, and then the baked beans have more than 850 ingredients on a scientific basis, of which 1/3 are aromatic (flavor ≠ fragrance).

So you have to believe that baking 1000 grams of raw coffee beans produces 12000 liters of carbon dioxide, and the weight may be 1 / 4 less than the hat, hence the name. Mix Espresso, milk and foam in proportion to make Cappuccino less bitter of Espresso and more mellow taste of foam, which gives Cappuccino a more acceptable taste.

[Latte latte] is different from Cappuccino in that Latte has a stronger milky aroma, and a lot of milk and foam fully reconcile the thick taste of Espresso, making it tame and can be recommended as the first choice for first-time coffee tastes.

[Mocha mocha] Mocha means chocolate in Italian, and Cafe Mocha naturally means chocolate coffee. When mellow coffee, rich milk and sweet chocolate are perfectly combined, no one can resist her seductive charm.

[Frappuccino Fabrizino] after being mixed with Espresso, milk, chocolate powder and so on, the flavor of all materials is integrated by shake of the machine. The taste is really sweet but not greasy. The chocolate taste has a strong coffee aroma and refreshing feeling. It can be said to be a suitable coffee drink in the middle of summer.

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