The difference between raw and cooked coffee beans-the difference between cocoa beans and coffee beans

The difference between raw and cooked coffee beans-the difference between cocoa beans and coffee beans

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, it is a miracle if different kinds of beans are baked together and baked evenly.

[Arabica] Coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted, and after proper roasting, it shows "fruity" (light roasting) and "caramel sweetness" (medium or deep roasting). In general, 100% Arabica beans have a better aroma and flavor. Making it the only coffee that can be drunk directly and alone among these original species, it can be used as a single product or as an Italian blend coffee, that is, a single batch of coffee in a single variety producing area. Italian mixed beans are roasted in two ways: raw beans and cooked beans. Raw spelling refers to mixing different kinds of raw beans before roasting, and cooked spelling refers to blending coffee beans that have been baked in proportion. Usually, the way that roasters are more mainstream and advocated is to fight hard, because the degree of blending flavor of coffee beans in the roasting process is very difficult to achieve, and the advantage of familiar spelling is that you can save more costs when trying to match the solution. and some blending methods that require different roasting degrees must be cooked to achieve the Arabica coffee tree of Ethiopian origin, which accounts for 70% of the world's output.

It is a miracle to talk about espresso first. It is not a simple jigsaw puzzle. A certain type of coffee is sour and a certain type of coffee is bitter, then the taste is balanced when put together, and the taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste evaluation. Do not ignore the other flavor characteristics produced by the superposition of flavors. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.