Would you bake coffee beans? one way degassing valve today to tell you that the knowledge you need to know of baking coffee beans. Baked coffee beans can generally be divided into three levels, the first is mild baking, second is moderate baking, third is the deep baking.
Coffee beans in Cuba, Tanzania, Haiti are generally slightly baked. Mildly baked coffee beans aroma is light, but sour very strong. After this degree baking coffee beans, the color will be as pale as the cinnamon, the coffee will not have a bit of bitter taste and no sense of thick. Therefore, mildly roasted coffee beans are generally not used to make coffee, but to test baking.
Ethiopia, Brazil, Jamaica and other countries generally will be moderate baking coffee beans. During the baking process, the color of the coffee beans will grow from light yellow to brown. Usually, only need to be slightly baked coffee beans to enhance the baking degree, making the bitter taste of coffee beans slowly out to complete. After moderate baking of coffee beans can often make people feel the sense of sour and bitter taste.
Deep baking on behalf of the origin are India, Kenya, Bolivia and other countries. After the deep baking of coffee in general the color will be close to the black, the surface is smooth oil. The bitter taste of coffee beans will be more intense, sour will decline, boiled out of the coffee taste fresh, well received by the public.
We recommend you keep coffee beans in containers with one-way degassing valve, it helps to prevent quality change and to extend shelf life during ‘resting’.
By combing with some coffee knowledge on flavour, we will also explain the extent of importance of coffee valve on adding value for your coffee product.
Whatever the package form that the business choose, the one-way valve is a necessary component to add on, some information on coffee variety is provided.