A brief description of the best brand characteristics, taste and flavor of freshly baked Italian coffee beans

A brief description of the best brand characteristics, taste and flavor of freshly baked Italian coffee beans

The coffee beans show an elegant brown. This method of baking is also called city baking. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil began to surface, and the beans were burned to a bright dark brown, called deep city roasting. At this time, the sour, sweet and bitter taste of the coffee reached the perfect balance, and the character of the coffee beans was clearly depicted.

1. Very shallow baking (LIGHT Roast): 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 (CINNAMON Roast): baking degree; 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. MEDIUM Roast: degree of baking; 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.

4. Medium baking (HIGH Roast): baking degree; moderate micro-deep baking, also known as concentration baking. Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)

Moderate roasting gives coffee beans life and turns into the intriguing bitterness and bitterness of the population. People who are sensitive to caffeine might as well choose deep-roasted beans. Because caffeine slowly escapes during deep roasting, the more deeply roasted the beans, the lower the caffeine content. For example, a cup of espresso contains only half as much caffeine as other medium-roasted coffee.