The degree of roasting determines the taste and aroma of coffee

When instructing students on roasting at the Baha Coffee House in Japan (Teacher Taguchi), no matter what kind of coffee beans, they must be divided into 4 to 8 stages, and then subdivided into 8 to 16, 24 to 32 stages, etc. for comparison. This subdivision process is used to confirm the changes in the taste and aroma of the coffee at each stage. In this way, it is easy to know which roasting degree is the taste that the customer or yourself wants. Some friends often ask why there are so many Mandhelings. In fact, Mandheling is not only bitter. Perhaps most people think that this bean is more suitable for deep roasting!

Each type of coffee bean has a roasting degree that is most suitable for it, which can be called the optimal roasting degree. Only coffee beans that are roasted in this range have the best aroma and taste. Many people try their luck (this time the taste happens to be delicious), but that is not feasible. Lightly roasted Yirgacheffe coffee is indeed delicious, but it does not mean that every type of bean is suitable for light roasting. The roasting degree needs to be combined with the purpose of use. To be precise, what kind of taste does everyone pursue? That is without any defects! Insufficient proficiency in roasting technology is one of the important factors for coffee taste defects!

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