Introduction to the working principle of Coffee Baking record Table and how to use its structure
Introduction to the working principle of Coffee Baking record Table and how to use its structure
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. Just started to contact with professional coffee.
Coffee beans with different roasting degrees
Coffee beans with different roasting degrees
(SPCIAITYCOFFEE) the biggest problem is the name of the degree of baking. For example, CITY, FULLCITY, 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 all the main factors that determine the final flavor. 1. Very shallow baking (LIGHTRoast):
The degree of baking; very shallow baking, also known as shallow baking.
The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.
2. Shallow baking (CINNAMONRoast):
Degree of baking; shallow baking, also known as cinnamon baking.
The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.
3. Micro baking (MEDIUMRoast):
Degree of baking; moderate baking, also known as micro baking
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Aibao E61 coffee machine disassembling and flushing boiling head usage diagram dismantling
I have used the E61 coffee machine for more than a year, drinking morning and evening, two or three cups a day, basically drinking lattes. The machine must be much better than the toy machine, and the preheating time is OK. I basically turn on the machine after I get up in the morning, and then have a cup of coffee after breakfast. I guess someone is going to say I'm a petty bourgeoisie, but it's really not.
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The temperature precautions of the correct method of brewing coffee
The correct way to raise the milk temperature to 37 degrees Celsius is introduced in the coffee foaming tips video. Lean the steaming stick against the side of the cup, insert the milk deeply, and gently stir the milk counterclockwise. Stir the milk until the temperature rises to 65-68 degrees Celsius. Make sure the milk temperature never exceeds 71 degrees Celsius. Some brands of steamers heat up so fast that they may need to take the milk out of the steamer in advance.
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