Introduction to the quality characteristics of coffee roasting flavor description treatment in producing areas
Coffee roasting
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 FULLCITY
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
Roasting is roughly divided into light (IIGHT), medium (MEDIUM), deep (DARK) and very deep (VERYDARK) roasting, light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and light mellow. Medium-roasted coffee beans: have a strong mellow, but also retain most of the acidity. Deep-roasted coffee beans: there are traces of grease on the surface, and the acidity is replaced by a slight bitterness, resulting in a pungent taste. Very dark roasted coffee beans: the color is black, because the oil to penetrate to the surface, with a bitter taste of carbon ash, mellow significantly reduced. In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. The biggest problem with first exposure to professional coffee (SPCIAITYCOFFEE) is the name of the degree of baking. For example, CITY, FUIICITY, FRENCH, ESPRESSO, etc., all produce different baking colors because of the different baking machines and producing areas. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of the type of beans, baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor.
In recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and there are many changes, while coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.
When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.
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Coffee berry processing method after coffee beans flavor how
1. Natural/Dried-in-the-Fruit This method of processing is the simplest. The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. This method is still used today in places such as Ethiopia and Brazil. Natural solarization in water shortage
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How to form Coffee Alcohol-the cause of Milk Coffee spot formation
How coffee alcohol is formed-Milk Coffee spots are caused by undissolved solids or deposits that come from two pipes. First, a small amount of coffee fiber is washed down from the surface of coffee powder and suspended in water. Under the action of gravity, tiny coffee fiber particles precipitated to the bottom of the cup. Second, insoluble substances are water-insoluble proteins. These proteins come from coffee and raw beans.
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