Coffee review

Formula of weight loss ratio in different degrees of coffee roasting

Published: 2024-09-19 Author: World Gafei
Last Updated: 2024/09/19, Coffee roasting different degrees of weightlessness ratio formula moderate American roasting. If it is a little darker than medium, it may be a city, also known as normal, brown: make the color as dark as possible without oil. Viennese American term meaning slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface. Also known as mild France

Formula of weight loss ratio in different degrees of coffee roasting

Moderate

"American baking". If it is a little darker than moderate, it may be "urban", also known as "normal" or "brown": make the color as dark as possible without oil on the surface.

Viennese style

An American term meaning slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface. Also known as "light French" or "citywide" baking.

The entry of coffee into Europe should be attributed to the Ottoman Empire of Turkey at that time. Because the coffee-loving Ottoman army marched westward to Europe and was stationed there for several years, when the army finally withdrew, it left a large number of supplies, including coffee beans. People in Vienna and Paris were able to develop European coffee culture based on these coffee beans and the cooking experience gained from the Turks.

The war was originally occupied and destroyed, but it unexpectedly brought about cultural exchange and even integration, which was unexpected by the rulers. Coffee culture matured in Europe. In the early sixteenth century, coffee spread to Europe. King Clement VIII of France at that time once said: "although it is the devil's drink, it is delicious." It is a pity that this kind of drink is only monopolized by pagans. Therefore, it is accepted that Christians can also drink coffee.

Coffee roasting has always lacked advanced and open courses and information, not to mention the first-hand information from the founder and president of the world-famous coffee roaster factory, which shows the precious value and hard-won value of this lecture. Although what he studies and is good at is American baking, which is very different from the Nordic roasting that I am good at, through such a rich lecture, more people can understand the details of roasting and realize that it is not easy to roast good coffee. I believe that such sharing will be like a stone thrown into the pool, and the ripples will gradually spread, making the coffee world more progressive.

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