How to set up Chinese in artisan baking software
How to set up Chinese in artisan baking software
And produce colors with different degrees of baking. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of the type of beans, baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor.
1. Very shallow baking (LIGHTRoast):
The degree of baking; very shallow baking, also known as shallow baking.
The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.
2. Shallow baking (CINNAMONRoast):
Degree of baking; shallow baking, also known as cinnamon baking.
The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.
3. Micro baking (MEDIUMRoast):
Baking degree; moderate baking, also known as micro baking.
Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.
Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.
Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.
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