Introduction to the differences and characteristics of deep roasting and shallow baking of coffee beans

Introduction to the differences and characteristics of deep roasting and shallow baking of coffee beans

Ethiopian century-old coffee TOMOCA mocha coffee beans

Origin: Ethiopia, Ethiopia

Cooked beans, baked by harar-long bean

Very authentic, full-bodied and stimulating.

Coffee roasting is very interesting, easy to learn but not easy to go deep into. It is a field that is easy to learn but difficult to master.

Human beings have thousands of years of experience in wine and tea. however, human beings have known coffee for only a little more than 700 years.

Four words can aptly express the feeling I have explored in the field of coffee baking: "the blind touch the elephant". Once upon a time, I thought I had touched a specific shape, but it turned out to be nothing more than an elephant trunk. After a period of time, you may find that it is not all of the elephant trunk, but only a small part. The deeper you explore, the more you discover what you don't know and the more you don't understand.

Basically, coffee beans are very sensitive and meticulous in their response to baking, and as long as there are small differences in some environmental variables, they can have a significant or very significant impact. The roasting of coffee beans is difficult to quantify, whether in terms of baking degree, roasting type, or baking quality. In particular, the latter must rely on the natural sensory perception of "people". At present, there is not a set of complete and accurate standards in the world, which can accurately quantify the baking quality of coffee beans.

The professional knowledge about coffee bean roasting is very poor, and it is often filled with a sense of God and some secret recipes passed down by families. Compared with other areas of human knowledge, human beings are still in a relatively poor state in terms of the knowledge base of coffee roasting. The inheritance and education of professional coffee roasting is also very difficult. All sides are showing that this is not an easy way to go. On the way of learning coffee roasting, I must use rational thinking to make judgment and analysis (THINK) at any time, use perceptual perception system as assistant and judge (FEEL), and then repeatedly implement and verify (ROAST) in a large number of practical assignments. The circle of Think,Feel,Roast is always repeated, and the three may be carried out sequentially or at the same time and are equally important.