Description of flavor and taste suitable for baking in Sumatra A brief introduction to the producing area of taste varieties

Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans. (SPCIAITYCOFFEE) the biggest problem is the name of the degree of baking. For example, CITY, FULLCITY, FRENCH, ESPRESSO, etc., all produce different baking colors because of the different baking machines and producing areas. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of the type of beans, baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor.

In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. Just started to contact with professional coffee.

However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular.

Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.

When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.

Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.

Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.