How to recognize really good coffee at a glance? How to brew it with better flavor?

I have been drinking coffee for many years.

Maybe he is a frequent customer of Starbucks, or maybe he grinds it himself.

So what kind of coffee is really good coffee?

Isn’t instant coffee high-end?

Xiaoshun and you come and see

Raw coffee beans themselves do not have any coffee aroma. Only after being roasted, the sugars and carbohydrates in them are blended and the oily creative substances in the beans are extracted to produce the taste and aroma of coffee.

Therefore, the roasting of coffee beans is the process of transforming the internal components of coffee beans, which means that the quality of roasting coffee beans directly determines the aroma of coffee beans.

Only by using good green coffee beans and properly roasting them can we process good roasted coffee beans, which can provide a good prerequisite for making good coffee.

Roasting allows coffee beans to emit unique color, flavor and aroma under high temperature, turning light green (or light yellow) raw coffee beans into the tea-brown coffee beans we are familiar with.

After 5-25 minutes of roasting, the green coffee beans will lose some of their moisture and turn yellow. During this process, the coffee beans will expand, changing from a solid, high-density green bean state to a low-density, fluffy state. The volume of the coffee beans will increase by about one-fold, and they will begin to show a light brown color after light roasting. Then the heat will gradually decrease, and the color of the coffee will quickly turn dark.

The roasting method of specialty coffee is usually divided into eight stages:

Very light roast: The lightest roast degree among all roast stages. The surface of coffee beans is light cinnamon color, with strong smell, crispness and high acidity. It is generally used for testing and rarely for tasting.

Light roasting: It has a cinnamon color in appearance, the stinky green smell has been removed, the aroma is acceptable, and the acidity is strong. This is a roasting degree commonly used for American coffee.

Medium roast: Medium roast is the same as light roast and belongs to American style. In addition to sourness, bitterness also appears, and the taste is good. The aroma, acidity and alcohol content are moderate, and it is often used for the roasting of mixed coffee.

Medium roast: It is a medium to slightly dark roast, slightly stronger than the medium roast, with a little dark tea color on the surface and a stronger bitterness. The coffee tastes sour and bitter, with good aroma and flavor, and is often loved by people in Japan and Central Europe.

Medium-dark roast: also known as city roast, standard roast degree, balanced bitterness and sourness, often used in French coffee.

Dark roasting: slightly stronger than medium-dark roasting, the color becomes very dark, the bitterness is stronger than the sourness, it belongs to the Central and South American roasting method, suitable for making various iced coffees.

Extra dark roast: also known as French or European roast, this is a deep roast with a dark tea color and no sour taste. It is especially popular in France because the fat has penetrated to the surface and has a unique aroma.

Extra dark roast: also known as Italian roast, it is an extremely dark roast with a burnt smell before carbonization. It is mainly popular in Latin countries and is suitable for quick coffee and cappuccino.

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