Description of taste and flavor of coffee produced by oil and roasting temperature introduction of varieties in producing areas

Description of taste and flavor of coffee produced by oil and roasting temperature introduction of varieties in producing areas

In addition, excellent coffee bags are usually designed with an one-way exhaust valve (a button-shaped hole in the top of the coffee bag) for coffee beans to discharge naturally occurring carbon dioxide. Point the one-way exhaust valve at the nose, gently squeeze the coffee bag and smell the gas. If it is a charming and fragrant coffee aroma, the freshness will not be a problem. On the contrary, if it does not smell strong enough, or even smells of smelly oil, it means that this bag of coffee has already gone bad and should be avoided.

The appearance of freshly baked shallow baked beans should be dry and oil-free, and the surface of freshly baked deep baked beans should be shiny. When buying coffee beans, the appearance of oil, no oil is a reference index to judge the freshness, but not absolutely. It is the best way to buy freshly roasted coffee beans with a good reputation and a baking date.

Tips:

Even if the shallow baked beans are not fresh and oily, the appearance will gradually dry after a long time (such as three months), and finally return to the dry and non-oily appearance. Thus it can be seen that the appearance of oil is only a reference to judge the freshness of coffee beans, not absolutely.

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.