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Flavor description characteristics of washed Yejia Snow Coffee beans taste by variety treatment

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, The flavor description characteristics of washed Yejia coffee beans the taste of the variety treatment is fresh and bright, which is easy to be accepted by the Chinese, on the contrary, the acceptance of mellow bitterness is low, but it is not wrong to be bright, so we should pay attention to the adjustment of baking degree. at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor, even if the baking temperature reaches

Fresh and bright, for the Chinese, it is easy to be accepted, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor can be experienced even if the baking temperature reaches moderate or medium depth, even if the moderate or medium depth flavor and roundness are better than light roasting. The citrus acid, citric acid or fruit acid we usually talk about is not determined by the shallow roasting in roasting, but by the growing place, maturity, and exquisite method of coffee, accounting for 60% of the main flavor. Under the correct baking method, the baker can only determine the level of bitterness and bitterness in the taste, that is, light or heavy in taste, accounting for 30% of the prominent flavor, while the maker of coffee, that is, the barista. To determine 10% of the taste.

Most bakers will think that deep baking will increase the bitterness and destroy the sour taste, and shallow baking can experience the sour taste more clearly. In fact, such an idea is really wrong. Shallow roasting can easily lead to uneven internal baking of coffee beans, that is to say, in the shallow roasting stage, the internal dehydration of coffee beans is not clean enough, and the beans are extremely hard. The acidity of such coffee is often not round enough, with a kind of irritation in the acid, not high sweetness, not strong mellow, and the aroma is often mixed with a kind of grass flavor.

Yejashaffe, not as sour as rumored, as sour as lemon, has its own unique aroma, similar to rose, jasmine, nectar, acidity similar to citrus, orange pulp round, Huigan is mainly chocolate or cocoa, under the correct baking degree, Yejasuffe is as bright as plum and has a long aftertaste.