Is the blue mountain coffee bean baked deeply or lightly?

Is the blue mountain coffee bean baked deeply or lightly?

Secret 1: to achieve the highest caramelization-caramelization is an important factor affecting the flavor of coffee, as raw beans absorb a lot of heat when roasting, then there is the first 1st cracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2nd cracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.

Tip 2: minimum carbonization-some ingredients will also be carbonized during the baking process, forming a bad bitter substance, so when you finish the second explosion, stop heating and minimize carbonization at the same time.

Tip 3: pay attention to the change in sound-coffee beans make two bursts during baking, and the first burst is low, indicating that the starch begins to turn into caramel and the water evaporates with carbon dioxide. The second burst sound is more violent and sharp, this is the sound of coffee bean cell fiber fracture, at this time should immediately stop heating, and as soon as possible with cold air to lower the temperature of the bean. The time of the first explosion and the second explosion can be quite different, so it is necessary to find out the most suitable baking conditions for different beans.

However, as a roaster, the decision on the roasting level of coffee should not only start from the roaster's personal fun and hobby, but should focus on the needs of the audience, so shallow baking is reasonable, deep baking has deep baking principle. There is no good or bad agreement between the two. If your servant pursues the taste and the local characteristics of the coffee, then light baking can make your customers more aware of what they are important. On the contrary, assuming that your servant is in love with round, barren, mellow, and sweet coffee, then moderate deep baking is a good contrast. But Uncle Dou wants to say a word for the roasters of deep-roasted coffee. Many shallow-roasted roasters believe that in deep-roasted coffee, there is no other flavor except bitterness, and the flavor of coffee dissipates in deep roasting. How subjective the statement is. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the cub can also feel the richness of the coffee. That is to say, a person who will only bake coffee into black oil, and the smell of smoke is extremely violent, he is not a roaster, but a charcoal roaster is deep roasting or shallow roasting for a certain type of coffee. The coffee industry always has a more fierce defense. The roasters who are in favor of light roasting think that coffee beans should be roasted light, how can the flavor of this coffee emerge to the maximum level, especially some young coffee roasters, very much in favor of shallow roasting. Indeed, we are also careful that with the promotion of the world coffee structure movement, the shallow roasting of coffee beans has become the standard and trend of fine coffee, and the shallow roasting level of some masterpiece coffee roasters in the United States is amazing. On the other hand, those who support deep baking think that coffee beans can only achieve pure "Maillard" response after medium and deep roasting, while Peet's in San Francisco keeps a deep baking style, and of course he is also recognized as an expert in deep baking.

I think the friction between deep roasting and light roasting will continue all the time, because the choice of the roasting level of coffee marks the roaster's familiarity with the richness of coffee. Doushu Group believes that deep roasting and light roasting do not need and should not be an one-size-fits-all countermeasure. Roasters have all kinds of understanding of coffee, that is, they are both shallow roasters, and their roasting degree and curve pattern are also different.