Introduction to the baking curve characteristics and flavor description of Colombian coffee beans

Introduction to the baking curve characteristics and flavor description of Colombian coffee beans

Although this top emerald coffee is positioned higher than the SUPREMO, the raw beans vary in size, making it difficult to bake and stopped baking at the start of the second explosion.

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. Be favored by people in the western United States.

Brew flannel with 80 degrees water. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, then the bitter taste slowly fades away, followed by a cup of coffee with obvious acidity and slight sweetness. Looking forward to the smell after the third day