Coffee review

The reason why big coffee roasters adopt deep roasting

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Most big bakers use deep baking. Deep-roasted coffee is less expressive to the raw material itself, which has something to do with its size, not the promotion of taste.

Most big bakers use deep baking. Deep-roasted coffee is less expressive to the raw material itself, which has something to do with its size, not the promotion of taste. First of all, the selection and sorting of raw materials: size grade-this can be achieved by mechanical screening, which can be done very well by big roasters; secondly, the homogeneity of raw bean picking, the raw materials obtained by this big roaster through trade, it is difficult to achieve homogeneity of raw materials. This is the key to the choice of deep baking by big bakers; third, the selection of raw materials before baking. White beans, black beans, etc., which have been selected in the place of origin, but changes in temperature and humidity in the process of storage and transportation will lead to new white beans, and these deteriorated beans will cause coffee roasted to be mixed with miscellaneous and unpleasant tastes. mechanical sorting by using the principle of gravity can be solved to a certain extent, but not fundamentally.

Deep-roasted beans can get a unified "coffee flavor" for the finished products obtained from different raw materials, which is also commonly known as "coffee flavor", and the problems in the raw materials mentioned above can also be basically solved. this is an important reason why big roasters choose deep baking. This kind of roasting pursues the best "dessert" of coffee, that is, the best sweetness under deep roasting conditions, resulting in the loss of coffee's rich aroma and more natural taste.

Small-scale situations: each program is manually selected before and after baking. According to this, my experience is that to get the best quality coffee, you have to make it on a small scale. This also shows that some people who make their own coffee may choose one person's coffee all their lives, and they form a lifetime relationship through coffee. If the baker wants to be responsible for the people he serves, he can only refuse more new guests. A little pessimistic, but really helpless.

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