The way professional coffee is roasted
The eight stages of roasting: the roasting method of professional coffee is usually divided into the following eight stages.
1. Very shallow baking (LIGHT Roast):
The degree of baking; very shallow baking, also known as shallow baking.
The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.
2. Shallow baking (CINNAMON Roast):
Degree of baking; shallow baking, also known as cinnamon baking.
The general baking degree shows cinnamon color on the appearance, the smell of green has been removed, the fragrance is OK, sour
Strong degree of roasting, which is commonly used in American coffee.
3. Micro baking (MEDIUM Roast):
Baking degree; moderate baking, also known as micro baking.
Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.
4. Medium baking (HIGH Roast):
Baking degree; moderate micro-deep baking, also known as concentration baking.
Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)
5. Medium and deep baking (CITY Roast):
Baking degree; medium-deep baking, also known as urban baking.
The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)
6. Deep baking (FULL-CITY Roast):
Baking degree; micro-depth baking, also known as deep city baking.
The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.
7. Very Deep Baking (French Roast):
Degree of baking; deep baking, also known as French baking.
Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.
8. Very Deep Baking (Italian Roast):
Degree of baking; very deep baking, also known as Italian baking.
Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in ESPRESSO coffee series.
Baking depth meter
Baking depth appearance baking stage
Very shallow baking LIGHT
Light brown
The first explosion is over, about 205 degrees.
Shallow baking CINNAMON
Yellowish brown
Before and after the first explosion, 195 to 205 degrees
Medium baking / micro baking MEDIUM
Brown
About 205 to 215 degrees
Medium and deep baking / city baking CITY
Reddish brown
About 215 to 225 degrees
Deep city baking FULL CITY
Dark brown * dotted oil
About 225 degrees 230 degrees before the start of the second explosion
ESPRESSO baking
Dark brown * oily on the surface
About 230 to 235 degrees
Italian baking Italian
Dark brown * the surface is oily
About 235 to 240 degrees
French baked French
Close to the black surface and greasy
Above 240 degrees
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How to buy and preserve coffee beans
It is not difficult to drink a cup of delicious coffee, but you must know how to buy and preserve coffee beans.
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The most expensive coffee in the world
Although Blue Mountain Coffee is recognized as the most expensive coffee in the world, about $40 per pound, it is dwarfed by another production in Sumatra, which can sell for $300 per pound. This is the infamous Ruwak coffee. Usually, after the coffee fruit is picked, the peel and pulp are removed either by the sun or by washing.
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