Key points of roasting technology of coffee beans: detailed analysis of roasting curve of coffee beans

The roasting of coffee beans can be divided into three categories: light fire, medium fire and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table.

Three stages of frying degree characteristics and mode of use

The lightest frying of 1.light, light heat for odorless testing

2.cinnamon general fried degree, leaving a strong sour taste. The beans are cinnamon-colored and western-style.

Medium fried 3.medium. Mellow, moderate sour taste for medium heat of comprehensive coffee

4.high acid with bitter Japanese coffee and European coffee in medium heat (slightly stronger)

5.city bitterness is stronger than sour, suitable for Colombian coffee New York coffee is medium (strong)

6.full city is not sour but bitter, suitable for iced coffee. Small strong fire in Central and South America

7.French bitter, black, French roasting filter circulation French coffee strong fire (French)

8.Italian oily, black, Italian roasting French steam espresso (Italian)

Source: network