Introduction to the method of Variety treatment in Yega Snow Coffee Flavor description, Grinding scale production area

Introduction to the method of Variety treatment in Yega Snow Coffee Flavor description, Grinding scale production area

Fresh and bright, for the Chinese, it is easy to be accepted, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor can be experienced even if the baking temperature reaches moderate or medium depth, even if the moderate or medium depth flavor and roundness are better than light roasting. The citrus acid, citric acid or fruit acid we usually talk about is not determined by the shallow roasting in roasting, but by the growing place, maturity, and exquisite method of coffee, accounting for 60% of the main flavor. Under the correct baking method, the baker can only determine the level of bitterness and bitterness in the taste, that is, the light or heavy taste, accounting for 30% of the prominent flavor, while the coffee maker, that is, the barista. To determine 10% of the taste. Only when the coffee beans are roasted at a temperature between 180 and 200, will the internal caramelization reaction begin. It is the beginning of an explosion, and at the end of an explosion, not only do you have to ask whether your Yega Snow Coffee has reached an explosion? Are the sweetness and acidity round and not exciting? Is there no smell of grass? Is there no astringency? Does it take a long time to return to Gan? Is the alcohol thickness great? If the answer to the above question is yes, then I am honored to tell you that the integrity of the flavor release of your Yega Schiffe is relatively good. So I can't help but ask, what kind of flavor does Yejasuffe want to highlight? In fact, Yejaschuffe is not as sour as rumored, as sour as lemon, it has its own unique aroma, similar to rose, jasmine, nectar, acidity is similar to citrus, orange pulp is as round, Huigan is mainly chocolate or cocoa, under the correct baking degree, Yejashaffe is as bright as plum and has a long aftertaste.

The reason is simple: the sweetness of coffee comes from caramelization (browning of carbohydrates) and Mena reaction (carbohydrates combine with amino acids).

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

In fact, what we want to say is that it is not just Yega Snow Coffee, but coffee with high alcohol thickness and bitterness, such as Mantenin, is sour even if it is lightly roasted, so can we describe this sour taste as citrus acid? To sum up, the shallow roasting of all coffee is sour, which is the wrong taste released under the wrong roasting degree.