Practice of coffee caramelization tester
Practice of coffee caramelization tester
The caramelization tester (Agtron), or "Aiko instrument", is an optical instrument that uses infrared wavelength to determine the roasting degree of coffee. This instrument can determine the degree of caramelization of sugar in coffee beans and present it in a way. This table shows that the range from shallow roasting to heavy roasting is 25: 100, but according to the technical standardization committee of SCAA, the recognizable range of coffee flavor is actually 30: 90.
American Fine Coffee Association. SCAA is the largest coffee trade association in the world and a trade organization focusing on high-quality coffee. Founded in 1982, SCAA has more than 3, 000 member companies in more than 40 countries around the world, covering all areas of the coffee industry, including coffee growers, coffee roasters, coffee equipment manufacturers, and all kinds of coffee traders. SCAA is committed to providing a common platform for the pursuit of the excellent quality of coffee "from seed to cup" and the sustainable development of high-quality coffee, and establishing the quality standard of coffee.
There are still some limitations in the identification of roasting degree, because there are more colors of coffee beans in different periods of time in the roasting process, so on the basis of these 8 roasting degrees, 16 roasting degrees have been developed for subdivision.
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Introduction to the instructions for the use of the siphon pot the grinding skills of coffee
Introduction to the instructions for the use of coffee in the siphon pot. 1. There are no other odor items in the refrigerator. This is mainly because coffee is a good flavor absorbent, which will absorb other flavors as well as the attractive smell of coffee. If there are other foods with too strong flavor in the refrigerator, such as kimchi, the taste of coffee is bound to be affected. 2. Coffee beans
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Sweet feeling at the bottom of the fruit of coffee tree
Sweet feeling at the bottom of the fruit of coffee trees most Arabica coffee beans mature from June to August and Robasta coffee beans from September to October. Therefore, although in some countries where the dry and wet seasons are not obvious, such as Colombia and Kenya, there are two flowering periods a year, that is, two harvests, but strictly speaking, there is only one harvest a year. The coffee fruit should be harvested immediately when it is ripe, and because of the same plant
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