Description of the characteristics and flavor of Italian roasted coffee beans introduction to the taste of manors in grinding scale producing areas
Italian coffee is divided into medium-roasted, deep-roasted, low-caffeinated and moderately roasted coffee with a moderate taste and a balance of sour and bitterness. the deep-roasted coffee is strong in taste and slightly bitter. It is suitable for people with strong taste and low caffeine content, so it is suitable for people who are sensitive to caffeine but want to drink coffee. You can also drink American coffee in the evening or before going to bed. on the basis of medium roasting, the coffee powder is rougher, which is suitable for brewing American coffee machine or filter paper.
From the point of view of the baking degree, the deeper the baking degree, the stronger the bitter taste; the lighter the baking degree, the stronger the sour taste. The choice of baking degree depends on the characteristics of the coffee bean itself. for coffee beans with strong bitterness and light sour taste, they generally choose a moderate and shallow roasting degree.
1. Shallow baking (Light)
The most mild fried culture, no fragrance and concentration to speak of, the beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking. It's usually used as an experiment.
2. Deep shallow baking (Cinnamon)
Also known as cinnamon baking, for the general popular degree of frying, leaving a strong sour taste. The color of beans is quite similar to that of cinnamon, so it is also called cinnamon baking and its sour taste is aggravated. It is favored by people in the western United States.
3. Shallow medium baking (Media)
The color deepens, easy to extract the original taste of coffee beans, mellow, sour and delicious. Mainly used for mixing coffee.
4. Medium baking (High)
Coffee has a stronger flavor and a lighter sour taste, which is the general roasting method of coffee beans. The sour taste is neutralized and bitter, suitable for coffee such as Blue Mountain and Kilimanjaro. It is loved by Japanese and Nordic people.
5. Deep medium baking (City)
Also known as city baking, bitter taste is stronger than sour taste, almost no sour taste, unique flavor. Coffee suitable for Colombia and Brazil is very popular in New York.
6. Normal baking (Full City)
Also known as city-wide baking, suitable for brewing iced coffee. No sour taste, mainly bitter taste, bitterness will be aggravated, but high-quality beans will have sweet taste. It is used for iced coffee and is preferred by people in Central and South America.
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Do I need to seal the vents when roasting coffee beans?
Do I need to seal the vents when roasting coffee beans? The reason why these two ways are introduced is because the air pressure is different in different places, and the air pressure is different in different seasons. There will be a slight change. The friends of the three beans can make appropriate adjustments according to this. To sum up, it is steamy below 30, adjusted according to exhaust gas volume above 30, and an important indicator of exhaust gas volume is the rise of exhaust temperature.
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The effect of the amount of coffee powder on coffee flavor-can coffee powder be brewed directly
The effect of the amount of coffee powder on the flavor of coffee-can coffee powder be brewed directly, and this part of the soluble matter comes from the amount of coffee powder. So, we can get the extraction rate (extraction yield), that is, the gram weight of the EY= TDS/DOSE that can be dissolved divided by the amount of powder used, and we know how much is extracted. And in the vast majority of cases, whether it's Italian,
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