What are the roasting degrees and characteristics of coffee? Are carbon steel roasting molds toxic?

Butter is a solid fat processed from milk. It is the product of filtering out some of the water from the thick substance on the top layer of fresh milk after stirring. It is mainly used as a condiment. It is rich in nutrition but has a high fat content, so don't eat it too much. In the 5th century BC, the Huns were already mainly engaged in animal husbandry, and various dairy production technologies were mature and spread at home and abroad. What foreigners call butter is the edible oil refined from milk that the Chinese call cream. The Huns were the first people in the world to process edible butter. So what is the degree and characteristics of coffee roasting? Is carbon steel roasting mold poisonous? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the degree and characteristics of coffee roasting?

2. Is the carbon steel baking mold toxic?

3. Can salted butter be used for baking?

4. How to bake soybeans in an electric oven

What are the roasting degree and characteristics of coffee?

From the perspective of roasting degree, the darker the roasting degree, the stronger the bitterness, and the lighter the roasting degree, the stronger the sourness.

1. Light roasting: The lightest roasting has no aroma and concentration. The beans are not yet cooked and have a green taste of raw beans. It is not suitable for grinding and drinking.

2. The darker light roast is also called cinnamon roast. It is the most common roasting degree, leaving a strong sour taste. The color of the beans is quite close to cinnamon, so it is also called meat roast.

When cinnamon is baked, its sour taste becomes stronger;

3. The lighter medium roasting deepens the color and makes it easier to extract the original flavor of the coffee beans. It is fragrant, sour and delicious, and is mainly used for mixed coffee.

4. Medium roasted coffee has a stronger flavor and a lighter sour taste. This is the general roasting method for coffee beans. The sour taste is neutral and bitter, suitable for coffee such as Blue Mountain and Kilimanjaro

5. Darker medium roast is also called city roast. It has a stronger bitterness than sourness, almost no sourness, and a unique aroma. It is suitable for coffee from Colombia and Brazil.

6. Normal roasting is also called full-city roasting, which is suitable for brewing iced coffee. It has no sour taste and is mainly bitter. The bitterness will increase, but high-quality beans will have a sweet taste and are used for iced coffee.

Is carbon steel baking mold toxic?

Non-toxic. Carbon steel utensils can be used to bake cakes, as long as they are not rusted or coated with something. Carbon steel utensils with higher purity generally do not produce toxins that are harmful to the human body when subjected to high temperatures.

Carbon steel: mainly refers to steel with a carbon mass fraction of less than 2.11% and no specially added alloying elements. Sometimes also called plain carbon steel or carbon steel. It is used as anode material in cake molds, so it is harmless.

Can I use salted butter for baking?

Salted butter can be used to make cakes. Everyone has different tastes, and the taste is different. The fats generally used to make cakes include butter, rapeseed oil, white oil and bar margarine, camellia oil, grapeseed oil, corn oil, sunflower oil, salted butter, etc. Olive oil is not recommended. Olive oil is not suitable for high temperatures and making desserts, and it will have a smell.

How to bake soybeans in an electric oven

1. If the temperature is full, it is recommended to use about 40-60 degrees, and turn the container from time to time to check. When the surface of the soybeans turns slightly yellow, bake for about a few minutes.

2. If the temperature is controlled from top to bottom, the upper heating plate is about 60 degrees. The lower plate (if a heat-conducting vessel such as an iron plate or stainless steel is used, it is 20-30 degrees, if a ceramic vessel is used, it is 40-50 degrees) Check the items in the stove every 10 minutes or so. If the temperature feels high, reduce it a little, about 5-10 degrees each time.

[Tips]: Don't rush for success. Although high temperature can quickly bake the soybean skin, there is still a lot of moisture inside. Although it can be achieved in terms of sensory perception, it will not actually achieve the finished product effect. Use low heat to bake slowly.