When is the best time to rinse coffee beans after roasting?-Starbucks concentrated roasted coffee beans

When is the best time to rinse coffee beans after roasting?-Starbucks concentrated roasted coffee beans

depth

"Spanish", "Cuban". Coffee beans have a little oil on the surface, sometimes called "dark brown" or "French roasting."

Continental type

It can also be called "double baking"; "high". In the United States, it is divided into "French baking", "New Orleans baking" and "European" baking. The roasted coffee beans have a similar dark chocolate color and can be described as "deep", "deep French", "heavy" and "Italian" roasting.

Italian style

In the United States, this kind of baking is deeper in color mastery than in Italy, and is sometimes called "concentrated" baking. This coffee bean is almost black and very oily. Its main taste comes from the taste of baking rather than coffee. Coffee beans should never be burned black.

1. Very shallow baking (LIGHTRoast):

The degree of baking; very shallow baking, also known as shallow baking.

The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

2. Shallow baking (CINNAMONRoast):

Degree of baking; shallow baking, also known as cinnamon baking.

The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.

3. Micro baking (MEDIUMRoast):

Baking degree; moderate baking, also known as micro baking.

Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.