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What is double-fried coffee and single-fried coffee?
The so-called double stir-frying and single stir-frying refers to the different procedures of coffee beans during roasting.
Double fried coffee: after the coffee beans are put into the pot for the first time, when the coffee beans are brown, they will be poured out, and after being completely cooled, they will be put into the pot for the second time, and then roasted to the desired level. In the early days, roasters in Taiwan used this roasting method more often.
Stir-fried coffee: from the raw coffee beans into the pot until the desired degree of baking is completed, the speed of change in the baking process is fast, the need for precise control of time and heat, a little attention is easy to overdo.
Comparison between double-fried coffee and single-fried coffee
Double stir-fried
Single stir-fry
Surface
smooth
Rougher
Unit dissolution rate
Lower, need more dosage
Higher, can be used less
Individual flavor
There is no obvious difference in individual coffee, but there is no obvious difference in taste.
The flavor of individual coffee is obvious.
Control of coffee brewing time and heat
Because the changes are small and do not require precise control of time and heat.
The speed of change is fast, and it is necessary to accurately control the time and heat when cooking.
Quality
The dissolution rate is low, suitable for a long time, saccharification interruption expansion is less, although the failure rate is low, but the relative taste performance can only be regarded as ordinary.
The expansion is complete, easy to absorb moisture, easy to dissolve, and has a lot of foam. As long as you control the time and heat, you can have a good performance.
