Taste and flavor characteristics of coffee beans under different baking depth
The roasting of coffee beans directly determines the aroma of coffee beans. Even if the raw coffee beans are very good, the roasting is not good, but also can not get very good coffee cooked beans, of course, can not make good coffee. Only with good coffee raw beans, after proper roasting, can good coffee ripe beans be processed, and a good prerequisite for making good coffee can be provided.
The shorter the baking time, the lighter the color of the coffee beans and the stronger the sour taste. The longer the roasting time, the closer the color of the coffee beans to the dark brown and the more bitter.
The different roasting depth of coffee makes coffee beans have different characteristics and taste flavor. the characteristics of coffee beans at each roasting depth are as follows:
Source: Douban net
