The roasting degree of coffee beans determines the style and characteristics of coffee beans, and the roasting degrees of coffee beans in different producing areas are different!
According to the taste extracted from the coffee bean producing area and suitable roasting, it can be roughly divided into fruity coffee beans, balanced coffee beans and thick bitter coffee beans.
Shallow baking degree and deep →
[physics]: darker colors, fewer folds, lower density, larger volume, higher dehydration rate, lighter mass,
[chemistry]: caramel rate increases, fruit acid decreases, bitterness increases, alcohol thickness increases, exhaust reaction becomes stronger, and thermal extraction rate increases.
[extraction]: decrease of water temperature, reduction of time, shortening of steaming and thickening of grinding degree
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