How to release gas quickly from newly roasted coffee beans-Starbucks concentrated roasted coffee beans

How to release gas quickly from newly roasted coffee beans-Starbucks concentrated roasted coffee beans

Coffee was planted in large numbers by Arabs in the 12th and 3rd centuries, and the world's first coffee shop was born in Damascus in the Middle East in the 16th century (1530). In just a few years, there were different numbers of coffee shops in more than 200 cities throughout the empire, from the ancient Constantinople to the Caucasus, from the Persian Gulf to Budapest, and the roads connecting these cities across the desert wilderness were dotted with mobile coffee tents to serve a steady stream of business travelers and troops. Coffee also spread to Europe in the same century, when coffee was taken to western countries with the Turks on a western expedition to Austria. Unexpectedly, it soon captured the hearts of Europeans. According to records, a packet of samples sent from Venice to the Netherlands in 1596 was the earliest coffee bean seen by Europeans north of the Alps. Legend has it that coffee was so rare in Western Europe that at first there was a joke that German housewives used chicken soup to make coffee. According to scholars' speculation, in the prosperous import and export trade of seasoning raw materials at the end of the 16th century, many coffee beans from the east began to enter Europe through Venice with developed economy and trade.

1. Very shallow baking (LIGHT Roast): the degree of baking; very shallow baking, also known as shallow baking. The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

2. Shallow baking (CINNAMON Roast): baking degree; shallow baking, also known as cinnamon baking. The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.

3. MEDIUM Roast: degree of baking; moderate baking, also known as micro-baking. Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.

4. Medium baking (HIGH Roast): baking degree; moderate micro-deep baking, also known as concentration baking. Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)

5. Medium-deep baking (CITY Roast): baking degree; medium-deep baking, also known as urban baking. The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)

6. Deep baking (FULL-CITY Roast): baking degree; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.

7. Deep baking (French Roast): degree of baking; deep baking, also known as French baking. Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.

8. Deep baking (Italian Roast): the degree of baking; very deep baking, also known as Italian baking. Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series.