Introduction to the characteristics of Grinding degree of Arabica medium and shallow roasted Coffee Bean Flavor description

Arabica coffee beans

However, as a roaster, the decision on the level of coffee roasting should not only start from the personal fun and hobbies of the roaster, but should focus on the needs of the audience, so it is said that shallow baking has shallow baking reason, deep baking has deep baking principle, and there is no good or bad agreement between the two. If your servants are looking for flavor and the terroir of the coffee, light roasting will make your customers more aware of what's important to them. Conversely, suppose your servant loves coffee that is round, lean, rich, and short of sweetness, then moderate to dark roast is relatively compatible. However, Uncle Bean wants to say a word for the roasters of deep roast coffee. Many roasters of light roast style think that coffee in deep roast form has no taste except burnt bitterness, and the flavor of coffee dissipates in deep roast. What kind of statement is not subjective. A roaster who is good at deep roasting coffee, not only does his coffee have no smoke, but the baby can also feel the richness of the coffee. That is to say, the person who only roasts coffee to black and produces oil, and the smoke is extremely violent, he is not a roaster, but a charcoal burner.

Although most Chinese are not used to sour coffee, Western coffee connoisseurs or connoisseurs are only sour, like light roast coffee lively, clear, rich taste of the layered sense of change. They disdain to drink dull, fruitless, sour, dark roast coffee. Connoisseurs select Arabica beans that are 5,000 feet above sea level, lightly roasted at about City level, and extracted in a French press for two to three minutes to easily brew a good sour coffee. In fact, high-quality light-roasted coffee presents a lively sour taste, rather than a dead acid all the way to the end. Just entering the tip of the tongue and both sides are stimulated by fruit acid, secreting saliva. However, the sour taste disappears in a few seconds, transforming the spicy flavor of green pepper, or lemon, citrus-like fragrance, and finally presenting the sweet aftertaste of chocolate. It is like experiencing an ever-changing taste journey.

The sourness of light roast coffee can also be defined by technology, which is called PH value (pH value). pH readings range from 0 to 14, with higher values indicating lower acidity and stronger alkalinity. Pure water is neutral and has a pH of 7. Sour lemon juice has a pH of about 2, tomatoes have a pH of about 4, and fresh milk has a pH of 6. 5 and above. What is the pH value of coffee drinks? It depends on the degree of baking.

Light roast breakfast coffee with a pH of 4. 5~4。The pH value of FullCity in medium-deep baking is 5~5. The pH of DarkRoast is around 5. 5 and above. To the taste buds of ordinary people, the pH value of drinks exceeds 5. Above 5, it is difficult to detect its sour taste, and the pH value of heavily baked beans often exceeds 5. 5, so it is not easy to drink sour. Human taste buds are prone to sour drinks with pH values below 5, so light baked beans will have a sour taste