Flavor description of Peruvian coffee beans introduction to the characteristics of varieties treated in the manor area

Flavor description of Peruvian coffee beans introduction to the characteristics of varieties treated in the manor area

Origin: Peruvian cicada tea Chanchamayo coffee beans are very smooth, light and sour, its high-quality coffee beans are pure and characteristic. The secret coffee of the rising star is gradually opening up its popularity and entering the world. It is planted in high-altitude areas, the planned planting makes the yield greatly improved, the taste mellow, the acidity is just right, and more and more people like it.

Baking degree: FULL CITY

Features: medium alcohol and low acidity make it very delicious. It has a sweet nutty taste and a significant cocoa flavor in the aftertaste. The taste is smooth and mild. The boiled water I use is at 87 degrees, not 92 degrees. In the process of brewing, it shows a very bright wheat flavor, the entrance feels insipid, and the performance of each sense of taste is relatively average. In terms of taste performance, it is very balanced, if the appearance is thicker.

A series of chemical changes occur in the process of baking. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the coffee beans will about double in size and begin to show a light brown after stir-frying. After this stage is completed (after about 8 minutes of baking), the calories will be reduced. The color of the coffee soon changed to dark. When the preset baking depth is reached, cold air can be used to cool the coffee beans in order to stop the baking process.

Baking is roughly divided into shallow baking (Light), medium baking (Medium), urban baking (City) and deep baking (Deep). Light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and slightly mellow. Medium-roasted coffee beans: have a strong mellow, but also retain a certain degree of acidity. City-baked coffee beans: the surface is dark brown, the acidity is replaced by slight bitterness, and most of the flavor has been destroyed. Deep-roasted coffee beans: dark brown in color and oily on the surface. For most coffee beans, the alcohol content increases significantly and the acidity decreases. 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 when you first come into contact with professional coffee beans with different roasting degrees (SPCIAITYCOFFEE) is the name of the roasting degree. 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.