Màu hạt cà phê rang
Mình copy nguyên Tiếng Anh cho bạn tham khảo các màu hạt phổ biến trên thế giới, trong bài họ nói độ F, mình giúp bạn quy đổi thành độ C:
Cinnaman Roast – Lightest of traditional roasts. Cinnamon color. Bean temperature 375 to 395 degrees F. Timing – just prior to or beginning of First Crack. Varietal characteristics are Tea like and Grainy. Acidity sharp at it’s peak. Very little Body.
198℃ – 207℃
New England Roast – Light roast. Light Brown Color. Bean temperature 390 to 405 degrees F. Timing – during First Crack. Varietal characteristics prevelant and distinguishable. Acidity high crisp. Body developing.
207℃ – 215℃
American Roast – Traditional East Coast favorite. Medium Brown in color. Bean Temperature 405 to 420 degrees F. Timing – near the end of first Crack. Great roast for tasting the varietal character of the bean. Well developed acidity and body, more balanced mouth feel than prior roasts.
212℃ – 223℃
City Roast – Traditional North American favorite. Medium dark Brown in color. Bean Temperature 415 to 435 degrees F. Timing – Between the Cracks. Varietal character of the bean slightly muted. Acidity rounding off toward richness. Body still developing but nearly full.
221℃ – 229℃
Full City Roast – Let the Dark side begin. Dark Brown in color, most beans appear dry. Bean Temperature 430 to 445 degrees F. Timing – Beginning of Second Crack. Varietal characteristics giving way to bittersweet roast flavor. Acidity rounding off. Body full.
232℃ – 240℃
French Roast – Popular roast for Espresso drinks. Almost Black in color, beans are shiny with surface oil. Bean Temperature 450 to 465 degrees F. Timing – End of Second Crack. Dominant bittersweet caramelized roast flavor. Acidity indiscernible. Body thinning.
237℃ – 243℃
Italian Roast – Also a popular roast for Espresso drinks. Black in color, beans are shiny with surface oil. Bean Temperature 460 to 470 degrees F. Timing – Ending or Just past Second Crack. Bittersweet caramelized roast flavor giving way to burnt taste. Acidity indiscernible. Body thinning.
Spanish Roast – Black and shiny with surface oil. Bean Temperature over 470 degrees F. Timing – past Second Crack. Burnt taste. Flat. Body thin.
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