Roast of Kas fes: cuam tshuam rau saj thiab aroma
Lub teeb ci ntawm kas fes: ci, tangy, thiab complex
Lub teeb ci khaws cia cov yam ntxwv qub ntawm taum. Cov taum no tau ci kom txog thaum tom qab thawj zaug tawg, feem ntau ntawm 350 ° F txog 400 ° F.
Qhov ntawd txhais tau hais tias koj feem ntau yuav saj cov paj, citrus, los yog cov ntawv sau rau hauv lub teeb ci ntawm kas fes, flavours uas qhia txog cov taum loj hlob hauv cheeb tsam, hom av, thiab kev ua haujlwm.
Cov roasts no muaj cov kua qaub ntau dua, lub cev sib dua, thiab ua kom tiav. Rau ib lub hauv paus taum los ntawm Ethiopia, Kenya, los yog Panama, lub teeb ci ci cia lawv cov complexity ci ntsa iab.
Qhov ci ci no kuj yog qhov zoo tagnrho rau phau ntawv brewing txoj kev xws li ncuav-dhau los yog Chemex, qhov uas hloov maj mam tsw profiles tuaj yeem txaus siab rau. Lub teeb roasts muab lub ntiaj teb ntau yam rau cov neeg haus kas fes taug txuj kev nyuaj nrhiav kev tshawb nrhiav qhov tshiab ntawm qhov tsw.
Tus ntsuj plig ntawm koj lub khob thaum sawv ntxov yog lub ci kas fes, feem ntau sau rau ntawm lub hnab. Txawm hais tias koj tab tom sipping lub ci ci, ci ci ci los yog savoring smoky, nplua nuj tsaus ci ci, cov txheej txheem roasting txiav txim siab qhov tsw, aroma, thiab lub cev ntawm koj kas fes.
Nws yog ib qho khoom siv tes ua uas sib npaug ntawm kev kos duab thiab kev tshawb fawb, lub sijhawm thiab qhov kub thiab txias, nrog rau txhua qhov ci ci muab qhov kev paub tshwj xeeb.
Nws cuam tshuam txhua yam los ntawm koj lub brew saj rau koj qhov kev txiav txim siab yuav.
Kev Tshawb Fawb Tom Qab Ci Kas Fes
Roasting yog qhov twg qhov kev hloov pauv tshwm sim. Ntsuab kas fes taum yog tawv, tsis muaj ntxhiab, thiab nyom. Lawv raug cua sov rau qhov kub ntawm 350 ° F txog 500 ° F.
Thaum cov txheej txheem no, cov taum tau txais kev hloov pauv tshuaj, hu ua Maillard cov tshuaj tiv thaiv thiab caramelization, uas tsim lawv cov xim, aroma, thiab tsw.
Raws li taum nqus cua sov, lawv qhuav tawm, tawg qhib (zoo li paj kws), thiab hloov xim ntawm ntsuab mus rau daj rau xim av.
Thawj qhov tawg yog qhov pib ntawm lub teeb ci, thaum qhov tawg thib ob feem ntau qhia txog kev hloov mus rau qhov tsaus nti roasts. Lub sijhawm nruab nrab ntawm cov kab nrib pleb no thiab seb lub roaster nres lossis thawb ntxiv txhais tau li cas rau qhov ci ci.
Lub ci kas fes yog hais txog qhov kub thiab txias, qhov tseeb, qhov sib xws, thiab nkag siab tias txhua qhov thib ob cuam tshuam rau lub khob kawg. Ob peb degrees ntau dhau los yog tsawg dhau, thiab qhov tsw tuaj yeem mus los ntawm fruity thiab vibrant mus hlawv thiab iab.
Medium Roast ntawm Kas fes
Qhov nruab nrab ci ntawm kas fes muab qhov chaw qab zib ntawm ci ntsa iab thiab nplua nuj. Ci rau qhov kub ntawm 410 ° F mus rau 430 ° F, tom qab thawj zaug tawg thiab txoj cai ua ntej thib ob. Qhov profile no muab lub khob sib npaug nrog ob qho tib si acidity thiab lub cev.
Cov roasts nruab nrab feem ntau tau piav qhia tias yog du, qab zib, thiab zoo sib npaug. Koj tseem yuav tau txais qhov kov ntawm taum qhov qub tsw, tab sis nrog kev txhim kho caramel, nutty, thiab chocolate sau los ntawm cov txheej txheem roasting. Qhov no ua rau lawv nyiam ntawm ntau yam ntawm cov neeg haus kas fes.
Nruab nrab roasts ua tau zoo thoob plaws txhua txoj kev brewing, los ntawm cov tshuab kas fes rau Fabkis presses. Lawv kuj yog ib qho kev xaiv nrov rau pluas tshais thiab tsev kas fes vim lawv cov neeg coob coob.
Tsaus Roast ntawm Kas fes: Bold, khaus, thiab haus luam yeeb
Tsaus roasts yog bold thiab roasted, roasted rau kub ib ncig ntawm 440 ° F mus rau 465 ° F. Ntawm no, taum qhov chaw pib ci nrog roj, thiab lub cim ci pib ua tus thawj lub khob.
Es tsis txhob saj cov kas fes lub hauv paus, koj saj cov ci ci, tsaus chocolate, molasses, hlawv qab zib, thiab haus luam yeeb, qee zaum ntsim tag.
Qhov tsaus nti ntawm kas fes muaj lub cev puv thiab qis rau nruab nrab acidity, ua rau nws zoo tagnrho rau cov neeg uas nyiam cov nplua nuj thiab khaus brew.
Cov roasts no feem ntau siv rau espresso blends thiab tsoos European-style kas fes. Lawv sawv ntsug zoo rau cov mis nyuj thiab qab zib, ua rau lawv zoo meej rau cappuccinos, lattes, thiab café au lait.
Ci kas fes thiab Caffeine ntsiab lus
Ib qho kev xav tsis zoo tshaj plaws yog qhov ci ci tsaus muaj caffeine ntau dua li ci ci. Nyob rau hauv qhov tseeb, qhov opposite yog qhov tseeb.
Lub kas fes taum roasts ntev dua, cov dej noo ntau dua thiab caffeine nws poob. Yog li, technically, lub teeb ci kas fes muaj me ntsis ntau caffeine los ntawm qhov hnyav.
Txawm li cas los xij, vim cov taum dub taum tsis tshua ntom, koj tuaj yeem siv ntau ntawm lawv los ntawm ntim. Yog vim li cas cov ntsiab lus caffeine tuaj yeem sib txawv nyob ntawm seb koj ntsuas koj li cas kas fes, los ntawm qhov hnyav lossis los ntawm daus.
Qhov txawv yog tsawg, yog li xaiv koj cov ci ci raws li tsw.
Xaiv txoj cai Roast ntawm kas fes rau koj txoj kev brew
Lub ci kas fes cuam tshuam li cas nws rho tawm, uas txhais tau tias xaiv qhov ci ci rau koj txoj kev tuaj yeem txhim kho koj lub khob.
•Pour-over/Chemex: Lub teeb ci ci nrog cov txheej txheem qeeb dua, meej dua.
•Dej kas fes txiag: Nruab nrab roasts muab qhov sib npaug tsw yam tsis muaj zog acidity.
•Espresso tshuab: Tsaus roasts tsim cov nplua nuj creme thiab bold puag rau espresso haus.
•Fabkis xovxwm: Nruab nrab mus rau tsaus roasts ua haujlwm zoo tshaj plaws rau lub cev hnyav dua.
Txias brew: Feem ntau ua nrog nruab nrab-tsaus mus rau qhov tsaus nti roasts rau ib tug smoother, tsawg acidic tiav.
Kev nkag siab txog kev ua khub zoo tuaj yeem txhawb koj txoj kev paub, tig lub khob zoo rau hauv ib qho zoo.
Roast ntawm kas fes thiab lub luag haujlwm ntawm ntim hauv Flavor Preservation
Koj tuaj yeem ci taum zoo meej, tab sis yog tias koj tsis khaws nws kom zoo, nws yuav tsis nyob zoo rau ntev. Qhov ntawd yog qhov tseem ceeb ntawm kev ntim kas fes ci los ntawm.
YPAK tshwj xeeb hauv kev muabkas fes ntim kev daws teeb meemuas tiv thaiv qhov ci ntawm kas fes los ntawm oxygen, lub teeb, thiab noo noo. Pebmulti-layer barrier hnabthiabib-txoj kev degassing li qubkhaws kas fes fresher ntev dua, khaws cia qhov tsw profile raws nraim li lub roaster npaj.
Txawm hais tias nws yog lub teeb ci ci los yog lub zog tsaus nti, peb lub ntim ua kom koj cov kas fes ncav cuag cov neeg siv khoom ntawm qhov siab tshaj plaws.
Tej zaum koj kuj yuav txaus siab rau peb tsab xov xwm txogqhov kub zoo tagnrho rau kas fes.
Roast of Coffee thiab Flavour Profiles
Txhua roast ntawm kas fes muab ib qho kev sib txawv saj. Nov yog cov lus qhia ceev ceev los pab koj phim koj lub palate rau koj nyiam ci:
•Lub Teeb Ci: Ci ntsa iab, floral, acidic, feem ntau fruity nrog lub cev zoo li tshuaj yej.
•Nruab nrab Ci: Sib npaug, du, nutty lossis chocolatey, nruab nrab acidity.
•Tsaus Roast: Bold, roasted, haus luam yeeb, qis acidity nrog lub cev tag nrho.
Saj yog cov ntsiab lus, yog li txoj hauv kev zoo tshaj plaws los tshawb pom koj nyiam yog sim ntau yam roasts thiab keeb kwm. Khaws ib phau ntawv xov xwm kas fes lossis tsuas yog sau cov khoom qab zib uas koj nyiam tshaj plaws. Nyob rau tib lub sijhawm, koj yuav kawm paub tias qhov ci ci cuam tshuam li cas rau koj tus kheej nyiam kas fes.
Ci Kas fes cuam tshuam li cas koj txaus siab rau kas fes
Txawm hais tias koj nyiam qhov ci ci ntawm lub teeb ci los yog lub siab tawv ntawm qhov tsaus ntuj, kev nkag siab txog qib ci yuav pab koj xaiv qhov zoo ntawm kas fes thiab txaus siab rau koj kas fes ntau dua.
Lwm zaus koj haus koj cov brew thaum sawv ntxov, siv sijhawm ib pliag kom txaus siab rau kev ua yeeb yam thiab kev tshawb fawb tom qab ci. Vim tias kas fes zoo pib tsis yog nrog cov taum zoo, tab sis nrog lub ci zoo meej.
Post lub sij hawm: Jun-17-2025
