Blue Mountain Coffee beans are better baked deeply or lightly-- an introduction to the taste of flavor description
Blue Mountain Coffee Beans: Deep Roast or Light Roast
coffee roasting
baking depth table
Baking depth Appearance Baking stage (different baking machines because of the temperature control point position is different, the following temperature data is only for reference)
Very Light Baked Light
light brown
Before and after the first explosion, 195~205 degrees
Light Baked CINNAMON
yellow-brown
End of first blast, approximately 205 degrees.
Medium-Baked/Medium-Baked Medium
brown
About 205 to 215 degrees.
Medium Deep Bake/City Bake, CITY
reddish-brown
About 215 to 225 degrees.
Whole City Baking, FULLCITY
Dark brown * punctate oil
About 225~230 degrees before the second explosion begins
French Baking
Dark brown * Oily surface
About 230 to 235 degrees.
Italian baking is deep baking, Italian
ESPRESSO Baking
Close to black surface greasy
Above 240 degrees.
Every city in the world has its own baking preference.
Tokyo, slightly darker medium roasts are more popular, but slowly also tend to be darker roasts. In Kansai, deep baking has been popular since then.
New York, as its name suggests, tends to prefer urban roasting, but because of the variety of people living in the city, coffee beans of various roasting degrees are also sold, and the variety is quite rich.
Vienna prefers deep baking. Even as the name suggests, French people prefer French baking; Italians often use Italian baking.
However, in recent years, Europeans and Americans have widely used Italian roasting (Brazil and Italy most commonly used deep roast), and the variety is also colorful, and steam pressure coffee is still popular.
Deep roasting Ethiopian coffee beans would be wasteful. Because that would lose the distinctive character of the coffee. It's also not good to roast Yauco Specialty and Kona beans black, because then you lose the classic flavor you were looking for when you bought it.
Some coffee beans will develop new and interesting qualities when roasted black. Mexican coffee beans produce an interesting sweet taste when roasted black.
Guatemala Antigua coffee beans tend to retain their acidity and fruity flavor when deeply roasted, which is difficult for other coffees.
Sumatra coffee beans are usually full, but less acidic than medium, and when roasted deeply, they lose their acidity and tend to turn into a sugary paste.
In general, the darker the roast, the lower the quality. A deeper roast means that most of the flavor of the coffee beans will be lost
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