Coffee beans roasting Different levels of roasting are an important factor affecting coffee flavor
For the flavor of coffee, there are manymain factors that affect it, most of which are coffee varieties, coffee climate, geography and coffee processing methods, as well as coffee roasting. These combined are the main elements that affect coffee flavor. Now it’s mainly to talk about the influence of coffee roasting on coffee style
The effect of flavor, how does its different roasting degree affect the flavor of coffee.
Baking is a process from raw beans to mature beans. Different roasting levels will produce sour, bitter, sweet and other flavors. The roasting process mainly has the following 4 key points.
1. The baking equipment must have the ability to heat the green beans above 240°C.
2. Use air as a heat-conducting heating medium.
3. The green beans must be stirred during the baking process to ensure even heat conduction.
4. After roasting, the high-temperature coffee beans should be quickly cooled to room temperature.
According to the degree of baking, there are 8 baking levels from deep to shallow: heavy baking, French baking, deep baking, urban baking, medium deep baking, medium baking, shallow baking and very shallow baking. The longer the baking time Long, the sourness will gradually fade, and the bitterness will increase. Front Street Coffee’s Yegacheffe coffee beans are lightly roasted and have obvious acidity. Costa Rican coffee is moderately roasted. The taste and flavor are more balanced. The characteristics of Brazilian Shirado coffee beans are more suitable for deep roasting, and the nutty cocoa peanut flavor is more prominent. .
