From shallow roasting to deep roasting, it takes two explosions. The first is the release of water vapor, and beans will burst because of some irregular expansion.
The second burst is based on the first burst.
With the deepening of roasting, the cell wall of coffee beans is completely broken, releasing a lot of carbon dioxide.
The texture of coffee is also loose, and it is easier to extract.
principle
First of all, let's look at the essence of deep baking and shallow baking beans in principle.
Coffee raw beans are tasteless, and flavor can only appear after baking. There are two important reactions in the baking process.
The first is Maillard reaction, in which there are more fruits, flowers and sweetness in coffee.
The second is caramelization reaction, which is the reaction of nuts, cocoa caramel and cream.
density
Light roasted coffee beans need relatively high water temperature to promote extraction or more finely ground to extract.
Light baked beans retain more original flavor.
Deep baked beans
Caramelization's products are more abundant, and caramelization's products will gradually cover up the original flavor of this bean.
When the acidity of this bean decreases, the oil will be released.
The density is also relatively low,
The flavors are cocoa, nuts and chocolate.
Then at this time, it is necessary to reduce the water temperature required for hand washing and grind it coarsely.
Light baked beans should highlight sweet and sour, fresh and bright floral fragrance. Deep baked beans should highlight sweetness, balance and mellow feeling.
seething
Let's talk about a classic brewing scheme first.
Shallow baked beans, Ye Jia Xuefei
15g beans, water temperature 92 degrees, redapro bean mill 16. Nongfu spring water.
1: inject 30g water and steam for 30s first.
2: Continue to inject 100g water in one circle, and directly inject 130g water in the middle for 1 min.
Continue to inject 200g water in a circle, and directly inject 250g water in the middle.
3: The time is 1 minute and 25 seconds.