Changes of roasting degree and flavor shape of coffee beans
Changes of roasting degree and flavor shape of coffee beans
Four words can aptly express the feeling I have explored in the field of coffee baking: "the blind touch the elephant". Once upon a time, I thought I had touched a specific shape, but it turned out to be nothing more than an elephant trunk. After a period of time, you may find that it is not all of the elephant trunk, but only a small part. The deeper you explore, the more you find that you don't know and understand.
1: light baking, light fragrance and high acidity are one of its major characteristics.
2: medium baking with high acidity and light mellow aroma.
3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
In recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and there are many changes, while coffee made by steam pressurizer is still popular.
Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.
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Description of characteristic Flavor of Ugandan Coffee A brief introduction to the taste of Uganda Coffee produced by Grinding scale treatment
A brief introduction to the taste of Ugandan coffee by grinding scale treatment the country is located between the east and west branches of the East African Rift Valley, tilting gently from west to middle and low and flat in the south. Margarita Peak is 5109 meters above sea level, which is the highest in the country. There are many rivers and lakes and a large water area, so Uganda is known as a plateau water village and a pearl in East Africa. Lake Victoria is the second largest freshwater lake in the world and Africa.
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How long can the roasted coffee beans be preserved? does the storage time have anything to do with the degree of roasting?
How long the roasted coffee beans can be preserved-whether the storage time and the degree of roasting have anything to do with the freshly roasted coffee beans, there will be carbon dioxide emissions, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, so that all the aromatic substances inside coffee beans are easy to extract. Unroasted coffee beans are kept dry.
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