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Second: what happened to a coffee beans “from birth to ripening”
A nice cup of coffee, six for beans, three for baking, one for cooking. In the last issue, we introduced how to choose coffee beans, and today we are together to learn about the process of making beans from coffee to ripe beans. Let's start studying together
“slightly baked is more likely to highlight fruit sour and fragrances of some of the distinctively refined coffee beans, followed by medium baked, which is also suitable for most of the refined beans.” the café de la café de la luo talks about the manner in which mr. Luo yingkau combines his exercise, and gives you an intuitive view of the changes in coffee beans at different stages of the baking process and how you choose the level of coffee that suits you。
Knock on the board. Focus
01
Coffee baking: simple divided into three types: shallow baking, medium baking, deep baking. Light and medium baking is used for single coffee, medium baking for cup detection and deep baking for italian coffee。
02
Different stages of baking: there are many critical stages in baking, and so-called different models of baking are looking at how fast a coffee bean goes through all stages。
Phase i: water removal (dehydration phase). Pour coffee beans into the soybean machine and evaporate water
Phase ii: turn yellow. Coffee beans begin to be baking, when they smell of fragrance
Phase three: first blast. At this point, the coffee beans were brown and began to burst and swell
Phase 4: favorite development. At this point, the appearance of coffee looks more smooth and the scent more pleasant
Phase v: second blast. Most of the acid will fade and produce a new flavor, commonly referred to as "baking"
Phase vi: cooking. Coffee beans are available from one blast to two, but the level of baking is different. It must be cooled and the smell locked。
03
Impact of baking on the taste of coffee: different levels of baking have different effects on the taste of coffee. In general, baking is inversely proportional to acidity. The lighter the baking, the higher the acidity, the deeper the baking, the weaker the acidity and the greater the bitterness。
So, when we don't know much about the taste of a coffee, we can start with the base judgment of baking。
Light-scale baking: acids are strong, fragrances are high and the entrance is bright。
Medium baking: softness of the mouth, more balanced acidity and easier acceptance by the general public。
Depth baking: the glycerine is thick, the mouth is strong, some beans have chocolate-like collages, and the acidity is low。
That's all for today's class
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