Coffee bean roasting national standard deep roasting-Starbucks Italian roasted coffee beans
Coffee bean roasting national standard deep roasting-Starbucks Italian roasted coffee beans
Secret 1: to achieve the highest caramelization-caramelization is an important factor affecting the flavor of coffee, as raw beans absorb a lot of heat when roasting, then there is the first 1st cracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2nd cracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.
Tip 2: minimum carbonization-in the baking process, some ingredients will also be carbonized, forming a bad bitter substance, so, when the second explosion is completed, stop heating and minimize carbonization at the same time.
1. Graded by the size of coffee beans
Representative countries: Kenya, Papua New Guinea, Zimbabwe, Tanzania, Uganda, etc.
Coffee beans from the same origin must be large and full, which means that the coffee fruit is picked only when it grows to its best condition, and the beans in the coffee fruit can reflect the best flavor.
This grading is achieved through a sieve, where the coffee beans are placed on the sieve. After shaking back and forth, the beans smaller than the mesh are screened out, and the beans are screened again with a smaller sieve, so that after layers of selection, the coffee beans can be graded. The size of the mesh is
1x64 inches is the unit of calculation, if the diameter is 19x64 inches, the number is 19, if the mesh is 16x64 inches, the number is 16. Pingdou 20-19 is extra-large, 18 is large, 17 is quasi-large, 16 is ordinary, 15 is medium, 14 is small, and 13-12 is super-small.
According to the size, the coffee beans are finally divided into AA, A, B, C and PH levels, and AA is the highest level. coffee beans of this level are eligible for selection of selected coffee, and coffee below C grade is usually used as feed or fertilizer.
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