{"id":14794,"date":"2022-04-12T17:54:09","date_gmt":"2022-04-12T09:54:09","guid":{"rendered":"https:\/\/apk.xunkes.com\/?p=14794"},"modified":"2022-04-12T17:59:25","modified_gmt":"2022-04-12T09:59:25","slug":"industrycoffee-myths-only-light-to-medium-roasting-can-interpret-the-flavor-of-raw-coffee-beans","status":"publish","type":"post","link":"https:\/\/afpakmachine.com\/ro\/industrycoffee-myths-only-light-to-medium-roasting-can-interpret-the-flavor-of-raw-coffee-beans\/","title":{"rendered":"[Industry] Coffee Roast Myths | Only light to medium roasting can interpret the flavor of raw coffee beans!"},"content":{"rendered":"
\"\"<\/figure>\n\n\n\n

\u00cen zilele noastre, cafenelele subliniaz\u0103 adesea c\u0103 sunt \u201ccafea boutique\u201d. \u0218i mai mult de 901TP3 T de magazine aleg s\u0103 foloseasc\u0103 friptur\u0103 u\u0219oar\u0103 p\u00e2n\u0103 la medie pentru a interpreta aroma boabelor de cafea crude, de ce este asta?<\/p>\n\n\n\n

Cafeaua fin\u0103 are multe preten\u021bii, dar urm\u0103rirea sa de baz\u0103 este doar un lucru \u201cterroir\u201d. Din cauza cererii pentru o astfel de prezentare original\u0103 \u0219i detaliat\u0103 a aromei, \u201cfriptur\u0103 u\u0219oar\u0103\u201d, un nivel de friptur\u0103 a devenit popular.<\/p>\n\n\n\n

\u00cen gradul de pr\u0103jire u\u0219or-mediu, cafeaua \u00een sine \u201cterroir\u201d este cel mai u\u0219or de exprimat, tonurile acide de fructe str\u0103lucitoare \u0219i vii sunt \u00een mare parte aroma pe care acest grad de pr\u0103jire dore\u0219te s\u0103 o prezinte, cu turnare manual\u0103, sifonare, presiune Aloha \u0219i alte \u201ccafea neagr\u0103\u201d metodele de extrac\u021bie, este cel mai \u00een concordan\u021b\u0103 cu Al treilea val al conceptului de miez de cafea fin\u0103 al practicii.<\/p>\n\n\n\n

Cafeaua u\u0219or pr\u0103jit\u0103 con\u021bine, de asemenea, mai mult acid clorogenic. multe rapoarte de cercetare de cafea indic\u0103 faptul c\u0103 acest ingredient are ca efect cre\u0219terea colesterolului HDL, \u0219i protec\u021bia ficatului, \u00eencetinirea aterosclerozei \u0219i alte efecte, cu cre\u0219terea dietei naturale \u00een ultimii ani, cafeaua neagr\u0103 de tip boutique este la fel de bun ca acesta devine.<\/p>\n\n\n\n

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\u00cen ceea ce prive\u0219te extrac\u021bia, deoarece pere\u021bii celulari ai cafelei pr\u0103jite u\u0219or sunt mai pu\u021bin deteriora\u021bi, putem folosi tehnici de \u201cviolent\u201d \u00een extrac\u021bie, ceea ce este \u00een regul\u0103. Aceasta este m\u0103cinarea fin\u0103 (dimensiunea zah\u0103rului fin), temperatura ridicat\u0103 a apei (aproximativ 88 92 de grade), agitarea cu debit mare de ap\u0103 (\u00een\u0103l\u021bimea oalei de preparare manual\u0103, presiunea agit\u0103rii oalei etc.) \u0219i raportul mare ap\u0103\/pulbere (aproximativ 1:13,33 40:16,67).<\/p>\n\n\n\n

Desigur, aceasta este o afirma\u021bie destul de general\u0103. pentru c\u0103 aroma preferat\u0103 a fiec\u0103ruia este diferit\u0103, desigur, abordarea corect\u0103 este diferit\u0103 pentru fiecare persoan\u0103.<\/p>\n\n\n\n

Pr\u0103jirea u\u0219oar\u0103 este at\u00e2t de popular\u0103 \u00een lumea cafelei autohtone, \u00eenc\u00e2t mul\u021bi entuzia\u0219ti pot cl\u0103tina din cap \u0219i oft\u0103 c\u00e2nd v\u0103d cafea pr\u0103jit\u0103 \u00eenchis\u0103 la culoare: \u201cherbal\u201d. Ei chiar cred c\u0103 \u201cdoar boabele mai s\u0103race folosesc tehnici de pr\u0103jire profund\u0103 pentru a ascunde aromele nepl\u0103cute\u201d \u0219i c\u0103 \u201cboabele pr\u0103jite sunt nes\u0103n\u0103toase pentru corpul uman.\u201d....<\/p>\n\n\n\n

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De fapt, o astfel de idee este gre\u0219it\u0103, cafeaua fin\u0103 nu este incapabil\u0103 s\u0103 se pr\u0103jeasc\u0103 ad\u00e2nc. De exemplu, de ce Manteanin \u0219i Kenya AA tind s\u0103 ia o friptur\u0103 mai ad\u00e2nc\u0103 \u00een trecut?<\/p>\n\n\n\n

Motivul principal este din cauza originii \u0219i a metodei de prelucrare, f\u0103c\u00e2nd ca aceste dou\u0103 boabe s\u0103 aib\u0103 o aciditate puternic\u0103, \u00een timp ce friptura ad\u00e2nc\u0103 joac\u0103 un rol important \u00een \u00eencetinirea stimul\u0103rii acidit\u0103\u021bii pe limba uman\u0103, transform\u00e2nd-o \u00een merit dulce \u0219i moale.<\/p>\n\n\n\n

Ne g\u00e2ndim \u00een mare parte la friptura \u00eenchis\u0103 la culoare ca fiind ars\u0103 \u0219i afumat\u0103, \u00een principal pentru c\u0103 modul \u00een care gestion\u0103m friptura \u00eenchis\u0103 la culoare este \u201cc\u0103ldura mare \u0219i friptura rapid\u0103, \u00een timp ce friptura japonez\u0103 insist\u0103 pe \u201dc\u0103ldura sc\u0103zut\u0103 \u0219i friptura lent\u0103. Deci, \u00een aceea\u0219i friptur\u0103 ad\u00e2nc\u0103, metoda japonez\u0103 este relativ u\u0219or s\u0103 l\u0103sa\u021bi mai mult din dulcea\u021ba \u0219i plin\u0103tatea cafelei.<\/p>\n\n\n\n

\"mituri
mituri despre friptura de cafea 4<\/figcaption><\/figure>\n\n\n\n

Deci, este adev\u0103rat c\u0103 fripturile mai \u00eenchise la culoare nu folosesc fasole bun\u0103 pentru c\u0103 toate au acela\u0219i gust c\u00e2nd sunt coapte oricum?<\/p>\n\n\n\n

Desigur c\u0103 nu! Dac\u0103 a\u021bi avut vreodat\u0103 pl\u0103cerea de a bea o friptur\u0103 foarte \u00eenchis\u0103 a unei boabe de cafea de calitate boutique \u00eentr-un vechi magazin de ceai japonez, fa\u021b\u0103 de o friptur\u0103 foarte \u00eenchis\u0103 a unui lot neobi\u0219nuit de boabe de cafea, ve\u021bi observa o diferen\u021b\u0103 semnificativ\u0103 \u00een dulcea\u021ba, aroma \u0219i straturile dintre cele dou\u0103.<\/p>\n\n\n\n

Cu siguran\u021b\u0103 nu este cazul ca orice pr\u0103jitor sau orice fasole crud\u0103 s\u0103 aib\u0103 acela\u0219i gust, depinde de priceperea pr\u0103jitorului \u0219i de calitatea fasolei crude.<\/p>\n\n\n\n

\"mituri
mituri despre friptura de cafea 5<\/figcaption><\/figure>\n\n\n\n

Fasolea pr\u0103jit\u0103 \u00eentunecat\u0103 nu este cu siguran\u021b\u0103 nes\u0103n\u0103toas\u0103, fie. at\u00e2ta timp c\u00e2t boabele sunt \u201cpr\u0103jite \u00een mod corespunz\u0103tor \u0219i abil\u201d, efectele substan\u021belor de cocsificare asupra corpului uman pot fi \u00een mare m\u0103sur\u0103 evitate. boabe de cafea pr\u0103jit\u0103 \u00eentunecat\u0103, de asemenea, degradeaz\u0103 schinduful, produc\u00e2nd mai mult acid nicotinic (cunoscut \u00een mod obi\u0219nuit ca vitamina B3), care este, de asemenea, un ingredient benefic pentru organism.<\/p>\n\n\n\n

Spre deosebire de fripturile mai deschise, fripturile mai \u00eenchise ofer\u0103 aroma \u0219i dulcea\u021ba din moleculele relativ mari de \u201cpigment\u201d maro \u0219i, prin urmare, necesit\u0103 un timp de extrac\u021bie relativ mai lung. Dar \u0219i datorit\u0103 u\u0219urin\u021bei extrac\u021biei, este necesar s\u0103 \u201cminimiza\u021bi perturb\u201d, cu alte cuvinte, \u201ctrata\u021bi praful de cafea c\u00e2t mai u\u0219or posibil\u201d \u0219i umple\u021bi apa \u00eencet pentru a atinge aceste cerin\u021be \u00een acela\u0219i timp.<\/p>\n\n\n\n

\u00cen cele din urm\u0103, nu face\u021bi gre\u0219eala de a pr\u0103ji o cafea pr\u0103jit\u0103 \u00eentunecat\u0103 exact a\u0219a cum trebuie!<\/p>\n\n\n\n

<\/p>\n\n\n\n

Dac\u0103 ave\u021bi o opinie diferit\u0103 cu privire la acest articol, v\u0103 rug\u0103m s\u0103 nu ezita\u021bi s\u0103 l\u0103sa\u021bi un comentariu.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Despre AFPAK<\/strong><\/p>\n\n\n\n

AFPAK cerceteaz\u0103 proiecteaz\u0103 \u0219i produce ma\u0219ini \u0219i echipamente de ambalare a capsulelor de cafea. De peste 12 ani, AFPAK sa extins la peste trei fabrici care se ocup\u0103 de umplerea capsulelor de cafea, ambalarea capsulelor de cafea \u0219i capsulele goale, printre altele.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Contact media:<\/p>\n\n\n\n

Persoan\u0103 de contact: Jeff Fang (director general)
E-mail: info@afpak.co<\/strong><\/a>
Tel: +86-1561-8866-167
Site-uri web: https:\/\/afpakmachine.com\/<\/a> https:\/\/www.nespressofilling.com\/<\/a> https:\/\/www.kcupfilling.com\/<\/a>  <\/p>","protected":false},"excerpt":{"rendered":"

\u00cen gradul de pr\u0103jire u\u0219or-mediu, cafeaua \u00een sine \u201cterroir\u201d este cel mai u\u0219or de exprimat, tonurile acide de fructe str\u0103lucitoare \u0219i vii sunt \u00een mare parte aroma pe care acest grad de pr\u0103jire dore\u0219te s\u0103 o prezinte, cu turnare manual\u0103, sifonare, presiune Aloha \u0219i alte \u201ccafea neagr\u0103\u201d metodele de extrac\u021bie, este cel mai \u00een concordan\u021b\u0103 cu Al treilea val al conceptului de miez de cafea fin\u0103 al practicii.<\/p>","protected":false},"author":2,"featured_media":14799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_gspb_post_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-14794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/posts\/14794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/comments?post=14794"}],"version-history":[{"count":0,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/posts\/14794\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/media\/14799"}],"wp:attachment":[{"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/media?parent=14794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/categories?post=14794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/afpakmachine.com\/ro\/wp-json\/wp\/v2\/tags?post=14794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}