What color are the Italian coffee beans?-Starbucks Italian roasted coffee beans

What color are the Italian coffee beans?-Starbucks Italian roasted coffee beans

Excessive extraction is generally reflected in the dark brown color of the oil, which may be caused by too much powder, too much filling force, too high water temperature, too fine grinding of coffee powder and other reasons, sometimes it has something to do with the excessive roasting of coffee beans.

The grease color of Italian coffee is the most basic knowledge that coffee lovers and baristas must understand and master. It can help you understand in the shortest time that the insufficient extraction of coffee quality is generally reflected in the milky white color of the oil. It may be due to insufficient powder, light filling force, low water temperature, coarse grinding of coffee powder, insufficient water pressure or coffee beans are not fresh. Sometimes it has something to do with the lightly roasted coffee beans or the variety of coffee beans.

In addition to the labeling related to the place of origin, the most common is the marking of baking degree. Raw coffee beans need to go through the roasting process to release their unique charming aroma, and the roasting of coffee is closely related to its flavor. If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "North Italy" represents the baking of light, light brown beans without oil; "South Italy" refers to the deep baking of bright oil and dark brown on the bean surface; and "Italian baking" generally refers to deeper baking. "French baking (FrenchRoast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" usually refers to a mixture of coffee beans with different degrees of roasting.

The deeper the degree of baking, the higher the temperature of the roasting. The medium-shallow "Northern Italy" baking flavor is more complex and bright, with fruit-like acidity, with little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. "French baking" has a monotonous flavor, but with a slightly coke flavor and no acid at all.