Saat ini, kedai kopi sering menekankan bahwa mereka adalah “boutique coffee”. And more than 90% of stores choose to use light to medium roast to interpret the flavor of raw coffee beans, why is this?
Fine coffee has many claims, but its core pursuit is only one thing – “terroir”. Because of the demand for such an original and detailed flavor presentation, “light roast”, a roast level has become popular.
Dalam derajat sangrai ringan-sedang, kopi itu sendiri “terroir” is most easily expressed, bright and lively acidic fruit tones are mostly the flavor that this roast degree wants to present, with hand-pouring, siphoning, Aloha pressure, and other “black” coffee extraction methods, is the most in line with The third wave of the fine coffee core concept of the practice.
Kopi yang dipanggang ringan juga mengandung lebih banyak asam klorogenat. Banyak laporan penelitian kopi menunjukkan bahwa ramuan ini memiliki efek meningkatkan kolesterol HDL, dan perlindungan hati, memperlambat aterosklerosis dan efek lainnya, dengan munculnya diet alami dalam beberapa tahun terakhir, kopi hitam butik menjadi sebaik yang didapat.
Dalam hal ekstraksi, karena dinding sel kopi sangrai ringan tidak terlalu rusak, kita bisa menggunakannya “violent” techniques in extraction, which is okay. That is fine grinding (fine sugar size), high water temperature (about 88 – 92 degrees), high water flow stirring (hand brewing pot height, shaking pot pressure, etc.), and high water to powder ratio (about 1:13.33 – 1:16.67).
Of course, this is a rather general statement. Because everyone’s preferred flavor is different, of course, the right approach is different for each person.
Pemanggangan ringan sangat populer di dunia kopi domestik sehingga banyak penggemar yang mungkin menggelengkan kepala dan mendesah saat melihat kopi panggang gelap: “herbal”. They even think that “only poorer beans use deep roasting techniques to disguise unpleasant flavors” and that “deep-roasted beans are unhealthy for the human body.” ……
Padahal, anggapan seperti itu salah, kopi yang baik tidak bisa di-deep roast. Misalnya, mengapa Manteanin dan Kenya AA cenderung memanggang lebih dalam di masa lalu?
Alasan utamanya adalah karena asal dan cara pengolahannya, membuat kedua biji ini memiliki keasaman yang kuat, sedangkan deep roast berperan besar dalam memperlambat rangsangan keasaman pada lidah manusia, mengubahnya menjadi manis dan lembut.
Kami kebanyakan menganggap dark roast sebagai gosong dan berasap, terutama karena cara kami menangani dark roast adalah “high heat and quick fry”, while Japanese roast insists on “low heat and slow roast”. So in the same deep roast, the Japanese method is relatively easy to leave more of the sweetness and fullness of the coffee.
So, is it true that darker roasts don’t use good beans because they all taste the same when baked anyway?
Of course not! If you’ve ever had the pleasure of drinking a very dark roast of a boutique grade coffee bean in an old Japanese tea store, versus a very dark roast of an unusual batch of coffee beans, you’ll notice a significant difference in the sweetness, aroma, and layers between the two.
It is definitely not the case that any roaster or any raw bean will taste the same – it depends on the roaster’s skill and the quality of the raw beans.
Kacang panggang gelap juga tidak sehat. Selama kacang “properly and skillfully” dark roasted, the effects of coking substances on the human body can be largely avoided. Dark roasted coffee beans also degrade fenugreek, producing more nicotinic acid (commonly known as vitamin B3), which is also a beneficial ingredient for the body.
Tidak seperti daging panggang yang lebih ringan, daging panggang yang lebih gelap memberikan aroma dan rasa manis dari molekul yang relatif besar “brown pigment” and therefore require a relatively longer extraction time. But also because of the ease of extraction, it is necessary to “minimize disturbance”, in other words, “treat the coffee powder as gently as possible”, and fill the water slowly in order to achieve these requirements at the same time.
Finally, don’t make the mistake of roasting a dark roast coffee just right!
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Tentang AFPAK
AFPAK meneliti desain dan pembuatan mesin dan peralatan pengemas kapsul pengisian kopi. Selama lebih dari 12 tahun, AFPAK telah berkembang menjadi lebih dari tiga pabrik yang antara lain menangani pengisian kapsul kopi, pengemasan kapsul kopi, dan kapsul kosong.
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