Flavor description of Chinese Agent Price Coffee in probat roaster introduction to the production area of taste treatment method

Flavor description of Chinese Agent Price Coffee in probat roaster introduction to the production area of taste treatment method

Cities all over the world have their preferred baking tendency.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past.

New York, as its name suggests, generally prefers urban baking, but because the city is inhabited by different races of people, it also sells coffee beans with different roasting degrees, and the variety is also quite rich.

Vienna prefers deep baking. Even as the name suggests, the French prefer French baking, while Italians often use Italian baking.

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.

Baking is roughly divided into shallow baking (Light), medium baking (Medium), urban baking (City) and deep baking (Deep). Light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and slightly mellow. Medium-roasted coffee beans: have a strong mellow, but also retain a certain degree of acidity. City-baked coffee beans: the surface is dark brown, the acidity is replaced by slight bitterness, and most of the flavor has been destroyed. Deep-roasted coffee beans: dark brown in color and oily on the surface. For most coffee beans, the alcohol content increases significantly and the acidity decreases.

1. Very shallow baking (LIGHTRoast):

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 (CINNAMONRoast):

Degree of baking; shallow baking, also known as cinnamon baking.