Italian espresso bean baking time brand baking

Italian espresso bean baking time brand baking

The wet aroma of the coffee cultivated with beans for a long time is more obvious. In the past, you could only smell the drupe flavor, but now it is easy to smell the flowers and fruits, and the taste of the entrance is also more direct, the taste of baked chocolate, the taste of nuts and the acidity of beans suddenly appear in the taste buds, but the aroma is less, and Huigan is less than the beans that have been baked for about 3 days. But in the past, when using newer beans, there was almost no raw flavor and spicy taste, replaced by more bitter taste and baked taste, and the hand-flushed part was similar. It feels that the older beans are indeed easier to boil the same taste and stable, and the taste is relatively clean and clear, much like the feeling of drinking in a coffee shop, the newer beans taste more mixed, and there may be inconsistencies in the taste of the two bubbles, but I think the newer beans taste layered, although they are mixed and choking at the beginning of the taste. However, the changes of flower fragrance, sour and sweetness are waves after wave, and Huigan is also layered and takes a long time. Frankly speaking, from the player's point of view, I prefer the performance of newer beans, but if I go to a cafe, I think a stable taste is necessary, otherwise I might as well just soak at home.

During the roasting process, with the increase of heat and time, the coffee will change from green to yellowish brown, and finally reach the set roasting degree.

When the baking rhythm is too fast, the molecular structure of the coffee breaks violently, and the coffee beans will have some dryness / smoke smell, which will disappear after a few days.

Because coffee can "breathe".

So when you find that the ripe beans you get are dry and smoky, you can leave them for a few days.

There is another kind of coffee that needs to be raised and even tastes better after it has been stored for a period of time.

Traditional Italian beans usually take a long time to bake, and small machines usually need 13min or so.

The baking degree is also too deep, usually close to the second explosion, or even dense.

The deeper the roasted beans, the higher the water loss rate of coffee beans, the lighter the beans.

In the process of Italian machine extraction, there will be small bubbles, and making a latte will have an obvious smoky smell.