Coffee roasting terminology caramelization tester-caramel macchiato is coffee

Coffee roasting terminology caramelization tester-caramel macchiato is coffee

Baking process, like popcorn full of fragrance and joyful bouncing sound. From raw beans, light roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.

Raw beans ─ each coffee cherry contains two raw beans, and the fragrance is still deep in it, waiting to be discovered. Raw beans contain a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid, and malic acid found in wine. Baking is just right to present these beautiful sour tastes in moderation, while if you bake them too much, they will be completely masked.

When baked for 5-7 minutes, the beans begin to release water, changing from light green to orange, emitting the unique aroma of creamy roasted vegetables.

Light baked ─ when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color, so it is also called cinnamon raost or half-city roast. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, so they are generally used as canned coffee, can not meet the real coffee experts.

Coffee terminology: caramelization tester this is the baking degree index used in the United States. The baking degree ranges from the shallowest 100 to the deepest 25, which is expressed by the value that the baking degree is about Agtron 50.

The determination is based on a special colorimeter called Agtron M-Basic. Roasting degree digital range color group value very shallow roasting 100-95 Tile#95 light baking 90-85 Tile#85 moderate light roasting 80-75 Tile#75 micro-roasting 70-65 Tile# 65 medium-deep roasting 50-45 Tile#45 deep roasting 40-35 Tile#35 very deep roasting 30-25 Tile#25 caramelization tester (Agtron), or "Aihong meter", is an optical instrument for measuring the roasting degree of coffee by infrared wavelength.

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.