Description of Water washing Flavor of shallow roasted Coffee beans in the Sun

Sun-light roasted coffee beans washed flavor description taste processing process introduction

When using different coffees or different green coffee beans for roasting, and trying to control the desired taste with the roasting depth, frequent testing is required. Blended light fried beans show more distinctive flavors than single deep fried beans. Deep fried beans release more fatty acids and their extracts, which can make coffee have more coffee flavor. When coffee beans come out of the roaster, cooling them with water increases the moisture content of the beans and deepens the color of the beans, so dry and wet coffee beans cannot be compared together. However, Japanese baking is not to bake all beans very deep, experience charcoal burning feeling is called Japanese baking, Japanese baking pays attention to the taste, taste and aroma coexist, need to find the best balance point of aroma and taste, and can not blindly use medium and light baking, so like high moisture content, high density, large beans, in the so-called Japanese baking can better release its overall taste.

Coffee is a drink that experiences more bitterness, and if you don't judge the bitterness in the evaluation, it's really surprising (Taguchi)

In the actual store operation, more consumers, including Americans, Australians, and Japanese and Korean people, want to choose beans with rich taste and strong taste. This is my personal experience of doing business. The old Americans here like American beans more because of their nutty flavor and thick bitterness. For African beans, they rarely choose. Japanese and Korean guests, more will choose Mantenin or American beans, Africa prominent sour and fruity beans acceptance is the highest in the Chinese people appear, because of novelty, because there is sour coffee, and not bitter, so the acceptance is very good, African honey treatment, sun and so on in more professionals, practitioners, enthusiasts will be very recognized, in the actual business, but also to do a good job of fineness division, the pursuit of flavor and taste coexist.

Medium Roast/High Roast

[Medium Roast]

"Medium roast" refers to the roasting of coffee beans to the end of the first burst period;"high roast" refers to roasting until the coffee beans appear wrinkled and the aroma changes.

This roast is suitable for Caribbean coffee beans with low moisture content or Brazilian coffee beans dried naturally. Mid-to-low ground coffee beans, which lack a thick flavor, are better suited to this roast than highland coffee beans, such as Colombia or Kenya, which have multiple flavors.