What are the nutrients of low-temperature roasted coffee beans-a powerful diagram of roasting coffee beans

What are the nutrients of low-temperature roasted coffee beans-a powerful diagram of roasting coffee beans

The color of coffee beans changes slowly, and this change is holistic and uniform, which shows that you have a very good grasp of the heat! In this case, you can pay attention to the coffee burst sound while paying attention to the color of the coffee beans. As the baking continues, the color of the beans slowly changes from light green to yellow, then brown, brown, and finally black. In this process, the coffee bean from yellow to brown in the process of a burst, but this burst process is very short, sometimes not very obvious, sometimes only 3-5 sound ends, this is a burst. In the process of turning brown, there was a burst, which lasted 2-3 minutes or more, and the sound frequency was so high that it crackled like a firecracker! This is the second explosion. The second explosion is very easy to detect. In general, the second explosion has just started, that is to say, about 10 sounds have been heard. At this time, when there is a cease-fire, the beans you get are medium baking-city-wide baking. Bean characteristics: bean noodles are dry, there is no oil or slightly out of oil, brown beans have small black spots! The second explosion sound continued the baking of the beans also deepened, and by the time there was no sound at all, that is to say, the second explosion was over, the beans had basically been blackened and carbonized seriously. Of course, this is also a baking style, many people like this burnt taste! Generally speaking, from the beginning of the golden color of beans to the dark state of the later stage, the beans are roasted normally, and you can cease fire at any time, and you can drink all the coffee you get! As for when to cease fire, it depends on your preference! In general, the deeper the roasting degree of coffee beans is, the more bitter the coffee is. At the same time, the worse the taste of coffee is, the lower the nutritional value is. Fully carbonized beans are indeed unique in flavor, but they really don't have much nutritional value! Therefore, it is not recommended that you bake to this level. As far as our Yunnan beans are concerned, if we don't like the slightly sour style, medium and deep baking is recommended. The beans in Yunnan are slightly sour in the case of high altitude and shallow baking.

White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skimmed cream raw materials. After moderate and mild low temperature roasting and special processing, a large number of caffeine is removed, the bitter and sour taste produced by high temperature carbon roasting is removed, the bitter taste and caffeine content of coffee are reduced to a minimum, and no additives are added to strengthen the taste. Retain the original color and flavor of coffee, the color is lighter and softer than ordinary coffee, a touch of milk golden yellow, pure taste, so it is named white coffee.

Correctly distinguish between black coffee and white coffee

Many people will think, as the name implies, that the two are one color is black and the other is white, that is a big mistake! The meaning of white coffee is like the white of plain boiled water, and the biggest essential difference between white coffee and black coffee is in its processing process!

All the coffee on the market now belongs to black coffee, which is made from coffee beans roasted with caramel at high temperature, which makes the coffee taste bitter, sour, caramel and carbonized. In terms of health, it will hurt the stomach, get angry, and cause melanin precipitation and other disadvantages.

White coffee is roasted directly at low temperature without caramel, and the time is 2.5 times longer than that of high-temperature charcoal roasting. It is ground into coffee powder, which removes the scorched and sour taste of general high-temperature stir-frying and charcoal roasting, and retains the natural flavor and rich aroma of the original coffee. it is memorable, fragrant and palatable. No stomach damage, no heat, low caffeine, pure and mild quality, in line with the requirements of modern people for a healthy life, and taste smooth, mellow fragrance.

Here, we strongly recommend a kind of white coffee imported from abroad. Malaysia's most famous old street coffee, friends who have been to Malaysia will bring it to their relatives and friends, and it is also the only place where orthodox white coffee is produced. The Yichang brand is an invincible classic in the old street. Yichang White Coffee is made of high-grade Arabica coffee beans, according to the production technology of white coffee, and mixed with top British royal skimmed cream, three-in-one with natural sucrose instead of general white sugar. Perfect proportion to make white coffee with strong taste and unique flavor