Introduction to the roasting of high-quality coffee beans

1: Coffee beans roasting purpose:

1: Aroma 2: Increase the complexity of coffee 3: Get color 4: Form coffee's unique flavor and other functions.

II: Introduction to the roasting method of coffee beans

Fast baking (minimum 90 seconds traditional 12 minutes)

Slow bake (12 minutes-40 minutes)

Three: Coffee roasting has the following degrees:

1: Light baking Light fragrance and high acidity are one of its characteristics.

2: Medium-baked with high acidity and a light mellow aroma.

3: Deep baking. Slightly bitter with a rich mellow aroma. (Italian baking)

A coffee roasted to satisfy special coffee lovers, with a pronounced bitterness and a charred taste. (French baked)

IV: Through the above picture, we understand the baking effect of various degrees.

Let me introduce the characteristics of the above roasted coffee beans.

light: lightest baking, no fragrance.

Cinnamon: moderately roasted, leaving a strong sour taste, the beans are cinnamon colored.

medium: medium roast; mellow, moderately sour.

High: acid with bitterness.

City: bitter is stronger than acid.

Full city: no sour taste but bitter, South Central American.

French: bitter, dark, French baked.

Italian: greased, black, Italian roast. Usually used for espresso