看看不同类型的咖啡烤（从光到中等到黑暗）
咖啡烘焙不仅是一款精湛的工艺，而且是一种艺术形式，可以使您喜欢的啤酒的味道产生或破坏味道。这不仅仅是味道。如果您曾经很高兴闻一杯新鲜烤的咖啡，那么您就会知道它的诱人。但是，您知道您在喝哪种烤肉吗？是中等，黑暗的还是轻的？
在本文中，我们将专注于不同类型的咖啡烤肉，以帮助您查明最激发您感官的咖啡。但是，您应该知道只有少数通用咖啡烤标准，并且许多生产者将自由命名为他们认为合适的烤肉。
不过，仍然适用一些一般的分类，这就是我们在这里讨论的内容。
Light Roast (the first crack)
First Crack被称为轻型烤肉，因为豆子处于开裂和膨胀的初始阶段，因此获得了绰号。通常，豆子看起来干燥，苍白，并提供浅色的咖啡。味道不能揭示烤的任何痕迹，并且更具酸性。
这并不意味着首先裂纹提供了劣质的风味。恰恰相反;最终结果是轻巧但芳香的烤肉，带有不同的果味甚至花香。有了轻烤，豆表面不应该油腻。否则，您正在寻找其他类型的烤肉。
在颜色方面，这种烤肉是浅棕色，通常用于温和的咖啡类型。但是请记住，由于它没有烤这么长，因此第一裂纹保留了许多原始豆的风味。利用轻烤的咖啡品种包括Cinnamon, Half City, and City.
考虑到烤类型和酿造方法a must whenbuying coffee beans. We lovelight roast beans倒在咖啡上。
It’s a raw green bean… There’s nothing you can do with it. It’s only the roasting that puts the flavour into the coffee.
Medium Roast
Medium roast beans still look and feel dry, but there is a muchsweeter profile. To be exact, the longer roasting brings more flavours to the beans and results in less acidity compared to the first crack variety. You get a fuller body, though the flavour profile tends to be more condensed.
不要说错，凝结的风味概况并不是一件坏事。中等烤肉非常适合那些渴望独特的苦味的人。对于许多人来说，这种烤肉具有香气，酸度和风味的完美平衡。实际上，这种烤肉是大多数美国人的首选类型，使用它的品种包括早餐，城市，当然还有美国人。
至于外观，豆是中等棕色的，它们有一个更强气味，但表面仍然没有油。这种烤肉是在220°C下获得的，在此过程中，豆子的重量约为其重量的13％。同时，pyrolysis(thermal decomposition as a result of roasting) affects the beans’ chemical composition and is partly responsible for the stronger flavour. (1)
中等深色烤
Medium dark beans are characterized by a dark brown colour and表面上的一些油. When it comes to the flavour profile, the extended roasting destroys all the acidity and allows most of the beans’ aromas to come up on the top.
Overall, the flavours can be described as deep with a touch of bittersweet aftertaste. Some would argue that the medium dark body is heavy. However, it may give a wrong negative connotation to the rich, full profile of the medium dark roast.
如果您想知道咖啡品种，则将这种烘焙类型用于全城市。
深烤（第二裂）
Second crack or dark roast is something you can recognize from a mile away. The beans are black, shiny, and quite oily, which hints at their unique flavour profile. If you are in forpronouncedbitterness, this roast type might be a perfect fit.
除苦味之外，您可以品尝到第二个裂缝烤得很好。音符很厚，舌头有些辣。当咖啡渗入喉咙时，您还可以感觉到油腻感。通常，黑暗烤肉不是酸性的，经验法则是 - 豆子越深，它们的酸性越小。
Darker roasts are used for coffee varieties such as New Orleans, Continental, European, Vietnamese, etc.
It’s not uncommon to find French and espresso labelled as a dark roast. Be careful, though, as French might fall into the double roast category with almost charred beans. Also, espresso can be made from both dark and medium-dark roasts – it all depends on your taste (2). Here’s where you can learn about the difference betweenespresso beans vs coffee beans.
Coffee roasting has four or five stages. The beans are cleaned, roasted, cooled, and sometimes ground before packaging.
如果您碰巧喜欢深色烤咖啡，这里是some great tasting dark roasted coffees.
Final Thoughts
到现在为止，您已经熟悉不同类型的咖啡烤。您的口感很可能已经习惯了中等黑暗，因为它是最受欢迎的品种之一。为什么不尝试learn how to roast your own beansusing one of thesehome coffee roasters? Try and make each roast type! You never know, what might become your new favourite.
On another note, here’s where you can learn about所有不同的咖啡类型.
FAQs
Medium dark has arguably the richest flavour. During the roasting process, the beans reach 232°C which results in a full-bodied flavour profile. There is much less acidity than in lighter types and the coffee has a pleasant bittersweet tang. This is one of the reasons medium dark is often used for espresso (3). However, if you like adding interesting tastes and aroma in your drink, here’s our list ofthe best flavoured coffee.
通常，较深的烤肉往往更苦。但是，烘烤并不是影响苦味的唯一因素。它也受咖啡种植的土壤独特特性的影响，因此它来自该地区也起着重要作用。
The types of coffee roasts include light, medium, medium dark, and dark. There is also a double roast where the beans get roasted to the point of being smoked. Of course, each type comes with a unique flavour profile. For example, light roast tends to be the most acidic.
是的，您可以购买绿咖啡豆。Sweet Maria's是在线最受欢迎的绿豆销售商之一。但是您也可以尝试一些了不起的卖家。阅读我们的综述最好的未烤咖啡豆to know where to buy them.
参考
- 2018 World Coffee Roasting Championship. (2018). Retrieved June 30, 2019, from https://www.worldcoffeeroasting.org/
- 9.13.2: Coffee Roasting. AP-42: Compilation of Air Emissions Factors. (1995). Retrieved June 30, 2019, from https://www3.epa.gov/ttn/chief/ap42/ch09/final/c9s13-2.pdf
- Ackerman, K. (2018, April 27). Everything You Need to Know About Coffee Roasts. Retrieved June 30, 2019, from https://foodal.com/drinks-2/coffee/guides-coffee/the-influence-of-roasting-on-flavor-profiles/
