What baking degree and flavor description is suitable for Sumatra? introduction to the producing area of taste varieties.
What baking degree and flavor description is suitable for Sumatra? introduction to the producing area of taste varieties.
In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. Just started to contact with professional coffee.
However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.
When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans. (SPCIAITYCOFFEE) the biggest problem is the name of the degree of baking. For example, CITY, FULLCITY, FRENCH, ESPRESSO, etc., all produce different baking colors because of the different baking machines and producing areas. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of the type of beans, baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor.
Off-water is the primary consideration, the baking pan is used to hold baking products, non-stick baking pan is the first priority, so when you choose a baking pan, be sure to see whether it is good or not. The baking pan with good water quality is easier when the cake or bread is demoulded, otherwise, it will stick to the baking pan and destroy the beauty and integrity of the cake.
Coating property is also one of the important properties of the auxiliary non-stick baking pan, and the material of the coating determines its good performance, so we must open our eyes and choose the coating that is recognized and honed by the public.
Heat resistance is a characteristic that every baking appliance should have. the distinction between its advantages and disadvantages lies in whether the degree of heat resistance and time will affect it, which is very important.
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