Roasting method of coffee beans-Starbucks moderately roasted coffee beans

Roasting method of coffee beans-Starbucks moderately roasted coffee beans

The amount of water-soluble matter in different coffees changes at 212 degrees Fahrenheit (100 degrees Celsius), but deep frying reduces the production of extracts. For example, in medium frying, the degree of weightlessness of 15% will produce 23% of the extracted solution. However, when the same coffee beans are fried to 18% weightlessness, only 21% of the extracted solution will be produced. The hydrolysates of interest to instant coffee manufacturers will also be reduced in deep speculation. By the same token, the range of hydrolyzed solutes can be 25% to 22%. In other words, the sum of all reduced extracts and hydrolyzed solutes is 48% to 43%. This has a great impact on the real solution that can be obtained by cooking coffee. Cooking lightly fried beans produces 38% of the solution, while cooking lightly fried beans produces 35% of the solution. Deep-fried beans will have greater damage to the cell wall and powerful structure, so they have better compressibility. For this reason, deep fried beans under compression and more pressure will leak from the bottom of the coffee filter more often than shallow fried beans. Deep fried beans are also fragile, and there are more fine powders during grinding. These finer powders also put more pressure on each drop of coffee or make the extraction more resistant. Although the above coffee weightlessness is important, it is less measurable. It is possible to identify eight colors from the lightest to the darkest with the naked eye. These speculation methods are as follows:

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called City roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil begins to surface, and the beans are burned into an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly depicted.

Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for the strong Italian Espresso, so it is also called Italian baking. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content. The caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, and the general Espresso coffee has less capacity, which is much higher if it is equal to the general coffee capacity.