咖啡知识7-烘焙

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烘焙

这些图像描述了从同一批次的样本豆不同温度下其主观烤的名称和说明。

 

未经烘焙

咖啡知识7-烘焙

22 °C(72 °F) 新豆
绿色的咖啡, They can be stored for approximately 12-18 months in a climate controlled environment before quality loss is noticeable.

咖啡知识7-烘焙

 

165 °C(329 °F) 干燥阶段
During the drying phase the beans are undergoing an endothermic process until their moisture content is evaporated, signifying first crack.

 

轻度烘焙

咖啡知识7-烘焙

 

196 °C(385 °F) Cinnamon Roast

A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.

咖啡知识7-烘焙

 

205 °C(401 °F) 极浅度烘焙,又称“浅烘焙”
表面呈淡肉桂色,具有浓厚的青草味,口感与香气不足,和锐利的酸度突出。

 

中度烘焙

咖啡知识7-烘焙

 

210 °C(410 °F) American Roast
Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.

咖啡知识7-烘焙

219 °C(426 °F)中深度烘焙,又称“城市烘焙”
表面呈浅褐色,口感明亮活泼、酸苦平衡间酸质又偏淡,且释放咖啡中优质的风味,为标准的烘焙程度。

 

重度烘焙

咖啡知识7-烘焙

 

225 °C(437 °F) 微深度烘焙,即深烘焙,又称“深城市烘焙”
表面呈褐色,为中南美式烘焙法,多做冰咖啡、黑咖啡使用,二爆的开始。

咖啡知识7-烘焙

230 °C(446 °F) Vienna Roast
Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.

咖啡知识7-烘焙

 

240 °C(464 °F) 极深烘焙,即深度烘焙,又称“法式烘焙”
表面呈深褐色带黑,口感强劲浓烈、苦味较浓、有光泽油、烧的意味、酸度减弱、带有浓郁的巧克力与烟熏香气,二爆的结束。

咖啡知识7-烘焙

 

245 °C(473 °F) 极深度烘焙,即极深烘焙,又称“义式烘焙”
表面呈近黑而有光泽,口感强烈复杂、苦味强劲、带有浓厚的煎焙与焦香,酸度几乎消除了,多为义式咖啡Espresso使用。

 

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