A brief introduction to the production area of freshly baked Italian coffee beans by taste treatment

A brief introduction to the production area of freshly baked Italian coffee beans by taste treatment

Deep baking (FULL-CITY Roast): degree of baking; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.

Generally speaking, according to the division of baking degree, the roughest can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying. The degree of roasting of coffee beans will cause subtle changes in taste and flavor.

Costa Rican Tara beads, and so on, there are also two kinds of deep-roasted espresso beans and French roasted coffee beans. These two kinds are suitable for espresso machine and ice drop kettle extraction, while other medium-shallow and medium-deep roasted beans are suitable for mocha pots, Saifeng pots, Belgian royal pots, French presses and hand brewers, because this kind of coffee is suitable for drinking individual coffee.

Roasted coffee beans

Whole coffee beans that have been roasted and released oil can be placed in an airtight container and stored in a cool, dry room temperature. Whole coffee beans can be preserved for a month under these conditions.

One-way valve packaging: pouches and tins can be used. After cultivation, the coffee is put into a special vacuum container with an one-way valve, which allows the gas to go out but not in, and does not need to be stored separately, but due to the loss of aroma during the outgassing process, it avoids the formation of rotten odor, but cannot prevent the loss of aroma, because the coffee emits more than three times its own volume of carbon dioxide after roasting. If the coffee beans are in constant contact with the air at the same time, the fat oxidation will be accelerated and the taste of the coffee will be lost.

Very deep baking (Italian Roast): degree of baking; extreme baking, also known as Italian baking. Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Mostly used in Espresso coffee series.