1. The general roasting of coffee beans has three degrees: shallow, medium and deep. Light baking color light polyacid intermediate baking in acid strong fire baking deep color, taste bitter baking de...
1. The general roasting of coffee beans has three degrees: shallow, medium and deep. Light baking color light polyacid intermediate baking in acid strong fire baking deep color, taste bitter baking degree the lighter the sour taste, the deeper the baking degree, the greater the sour taste, the more bitter taste.
1. The general roasting of coffee beans has three degrees: shallow, medium and deep.
Slightly baked → light polyacid
Acid and bitterness in intermediate baking →
→ baked by strong fire has dark color and bitter taste.
The lighter the baking degree, the stronger the sour taste, the deeper the baking degree, the greater the sour taste and the heavier the bitter taste.
