Starbucks makes American-style coffee beans that are deeply roasted. Why do Italian coffee beans have oil on the surface?

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The roasting degree of coffee largely determines the flavor direction of coffee, for example, when we buy coffee, the label will indicate the degree of roasting, such as shallow roasting and deep roasting, which is understandable. Some also mark cinnamon roasting and urban roasting, which is confusing. The front street of this issue will show you the degree of coffee roasting.

Difference between medium baking and deep baking at Starbucks

There is a bias in every bakery's perception of baking. For example, Starbucks, which we are very familiar with, the medium-roasted and deep-roasted coffee labeled in their home is also very different from the domestic roasting cognitive label. Starbucks' baking is based on the re-baking concept that prevailed in the United States. Most coffee beans take pitch black oil as the standard of beauty.

Starbucks medium baking, its external color dark brown, no oil, but for many domestic bakers, this baking degree is deep enough. Starbucks' deep roasting is similar to that of Italian roasting, and its coffee beans are black and shiny.

Coffee roasting usually transports raw beans to the place of consumption before roasting, which leads to different baking standards in Europe, as far as northern Europe and southern Italy. The light, medium and deep baking considered by various countries and regions are not tuned and lack of comparability.

Define baking degree by color value

Therefore, as one of the authoritative representatives of the coffee industry, the American Fine Coffee Association (SCAA) joined Agtron in an attempt to unify the standard of coffee roasting according to the coffee Agtron value. Later, it also became one of the means to test the degree of baking. After all, with a unified data comparison, we can communicate on the same channel.

There are several important points in coffee roasting, one of which is an explosion, and beans can be considered not "ripe" before an explosion occurs. At the beginning of the first explosion, it is dense, and there will be silence for 1-2 minutes after the end, and the second explosion will be ushered in. The later the beans are dropped after an explosion, the deeper the baking is.

SCAA uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and divides the color from light to deep into eight equal parts to make eight standard color blocks, which can be used by the coffee industry as roasting identification.

Agtron color value # 95: light baking (Light Roast)

Time to drop beans: the density of explosion is coming to an end.

Agtron color value # 85: cinnamon baking (Cinnamon Roast)

Time to drop beans: before and after the end of the explosion

Agtron color value # 75: medium baking (Medium Roast)

Time to drop beans: after the explosion is over

Agtron color value # 65: deep baking (High Roast)

The time of dropping beans: the quiet period between the first explosion and the second explosion

Agtron color value # 55: urban baking (City Roast)

Time to drop beans: the second explosion begins.

Agtron color value # 45: city-wide baking (Full City Roast)

Time to drop beans: before the second explosion is dense.

Agtron color value # 35: French baking (French Roast)

Time to drop beans: when the second explosion is dense

Agtron color value # 25: Italian baking (Itatian Roast)

Time to drop the bean: the oil begins to seep out of the bean surface

Starbucks' medium baking generally has a color value of less than 45-55, that is, between urban baking and citywide baking, while deep baking has a color value of about 25, that is, Italian baking.

Qianjie coffee is generally roasted between cinnamon roasting and city roasting. Qianjie coffee is much less roasted than Starbucks.

What does the baking degree affect?

The most intuitive embodiment is reflected in the flavor. Medium-light roasted coffee shows more of the flavor of the coffee itself, such as the aroma of flowers, fruit, and the sweet and sour taste of fruit. The medium and deep roasted coffee shows more flavors such as nuts, caramel and cocoa after caramelization.

The medium-to-shallow roast can be represented by Essex plus Chevy, who used to be in the street coffee.

Qianjie Coffee Yega Chuefei Sun Red Cherry

Producing area: Esseyega Chuefei

Manor: Altrand Manor

Altitude: 1700-2200m

Variety: native species

Treatment method: sun treatment

Medium and shallow baking is used in the front street. Yangjia 800N, bean 600g: furnace temperature to 200 degrees Celsius, throttle set 3.5 degrees Celsius 1 minute, adjust firepower 160 degrees, throttle unchanged, 148 degrees adjust firepower, drop to 130 degrees, bake to 5: 03 ", temperature 151 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 105 degrees, throttle is opened to 4 degrees. In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

Through the cup test, the dry aroma of sun-red cherries exudes a strong fruit aroma, with a strong flavor of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

Represented by Indonesian gold Manning, who roasted coffee from Qianjie in Zhongshen.

Qianjie Coffee Indonesia PWN Gold Manning

Producing area: Aceh Jiayu Mountain, North Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Grade: G1 three times hand-selected

Qianjie bakers used Yangjia 800N to bake PWN gold mantenin and dopa lake gold mantenin, with a bean dosage of 480g. Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, bake to 5 degrees Celsius 39 degrees 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4 degrees. In the 9th & # 39th "minutes, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, and start to explode at 9 degrees 39: 54". Turn the firepower down to 60 degrees, open the throttle 5, and put the pot at 204.5 degrees.

Through the cup test, Huangman has the sweetness of caramel biscuits, honey almonds and fresh grass aromas, with nutty, cocoa, caramel flavor. The palate is more full and mellow, with a slight malic acid in the finish.

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