Roasting characteristics of Coffee around the World

Every city in the world has its own preference for baking.

In Tokyo, slightly deeper medium roasts are more popular, but slowly there is a trend towards deeper roasts as well. In the West, deep baking has been popular since ancient times.

New York, as its name suggests, tends to prefer urban roasting, but because of the variety of people living in the city, coffee beans of different roasting degrees are sold, and the variety is quite rich.

Vienna prefers deep baking. French people prefer French baking; Italians often use Italian baking.

However, in recent years, Europeans and Americans have widely used Italian roasts (Brazil and Italy most commonly used deep roast), and the variety is also colorful, and steam pressure machine coffee is still loved by people.

Deep roasting Ethiopian coffee beans would be wasteful. Because that would lose the distinctive character of the coffee. It's also not good to roast Yauco Specialty and Kona beans black, because then you lose the classic flavor you were looking for when you bought it.

Some coffee beans will develop new and interesting qualities when roasted black. Mexican coffee beans produce an interesting sweet taste when roasted black.

Guatemala Antigua coffee beans tend to retain their acidity and fruity flavor when deeply roasted, which is difficult for other coffees.

Sumatra coffee beans are usually full, but less acidic than medium, and when roasted deeply, they lose their acidity and tend to turn into a sugary paste.

In general, the darker the roast, the lower the quality. A deeper roast means that most of the flavor of the coffee beans will be lost.

The hardest coffee-related activity is roasting coffee beans at home. When brewing high-quality coffee, the freshness of the beans is crucial.

The easiest way is to roast coffee beans in an oven. The biggest benefit of doing this is that you can adjust the temperature and not let your home smell of roast coffee. Heat the oven to 230 degrees beforehand. Remember to keep air flowing between coffee beans and not spread them too thick. After baking for about 10 minutes, observe the color change. Listen for the crackle of coffee beans and check the color at all times. When the beans are only slightly lighter than you want, remove them from the oven and cool them. The residual heat will keep the coffee beans warm for 2-4 minutes.

Home baking ovens can also be used, but the best are traditional pan or popcorn models. A handle operates two vertical metal blades inside the machine that rotate the beans as they roast. This can be bought at secondhand stores or good kitchen appliance stores, where you can also buy inexpensive oven thermometers.

When the coffee is done, remove it from the roaster and place it in a heatproof bowl. Place the bowl by a window or outdoors.

The grinding of roasted coffee beans into powder is called grinding. The props for grinding coffee beans are called grinders.

The best time to grind coffee is before cooking. Because ground coffee is easy to oxidize and lose flavor, especially in the absence of proper storage, coffee powder is easy to change flavor, naturally unable to cook a fragrant coffee.

Some people are afraid of trouble or do not want to buy a grinder, usually at home to buy coffee has been ground ready-made coffee powder, then pay special attention to the storage problem. If the climate is humid, it is best not to place the coffee powder at room temperature after opening. The more appropriate way is to put it in a sealed jar and put it in the refrigerator, and do not place it with garlic, fish and shrimp and other foods with heavy taste. Because coffee powder is easy to absorb flavor, a careless coffee becomes a strange taste, so even the best quality coffee is ruined. Some people put ground coffee in the refrigerator as deodorant, which is a good way to make the best use of it.

When grinding the beans, the thickness of the powder depends on how it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the coarser the ground powder. In terms of actual cooking, ESPRESSO machines take a very short time to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes about a minute to cook coffee in the air, and the coffee powder is a medium coarse grind; American filtered coffee takes a long time to make coffee, so the grinding of coffee powder is the coarsest.

Ground coffee powder with appropriate thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine, and cooked for a long time, resulting in excessive extraction, coffee may be very bitter and lose aroma; on the other hand, if the powder is very coarse and cooked too fast, resulting in insufficient extraction, then coffee will be tasteless, because there is no time to dissolve the water-soluble substances in the powder.