Which roasting mode of coffee is the best?

Because of the cultural and regional differences mentioned earlier, it is difficult to reach a conclusion on this issue. But for those who sell coffee beans, the "best" is the one that sells the most. Most bakers have their own long-standing philosophy of baking and serving beans, and they are all very competent professionals in this field, but no one dares to say which baking method is the "best baking method" on a scientific and objective level, because no baking method can really shake the huge stone of cultural and regional preference. Who would dare to say to a coffee drinker from Normandy, France (a region where most people tend to drink dark, lightly thickened coffee with a mild, burnt flavor):"Medium-roast coffee must be the best because it retains more flavor fat." Even if you tell him so, my friend from Normandy would rather have a cup of burnt coffee!

One of the great joys of roasting coffee beans at home is that you can discover the best roasting pattern for yourself through different experiences. But the biggest problem with roasting at home is that even if you roast a very good batch of coffee beans today, it is quite difficult to reproduce the flavor of this roasting mode next time. However, if you take a more systematic approach to coffee roasting, the stability of each batch may improve, but roasting at home is a romantic and adventurous thing, and for "pure flavor consistency", it is better to buy freshly roasted coffee beans directly from your own roasting cafe.

Recognized improper baking patterns

There are clear guidelines for a good batch of roasted coffee beans, but the definition of inappropriate flavor is universal. When roasted too lightly, the coffee beans do not exceed 390 degrees Fahrenheit/200 degrees Celsius, and the appearance color only reaches a light brown color, the flavor oil has not yet begun to develop, and the coffee beans are taken to brew, and the coffee obtained is full of grass smell, prickly acid and no aroma. However, under too deep roasting, the internal temperature of coffee beans rises to more than 480 degrees Fahrenheit/250 degrees Celsius, the appearance color is black or black, most of the flavor oil is volatilized by high temperature, and the woody part of coffee beans is roasted into coke. When such coffee beans are brewed, the result will be a cup of coffee with thin viscosity and obvious burnt smell. Similar to commercial coffee beans (commercial coffee beans refer to coffee enterprises that follow the chain system).

Other commonly considered bad roasting patterns are roasting coffee beans at relatively low temperatures for long periods of time, or roasting coffee beans to a deep brown inside. Fortunately, most of today's bean dryers designed specifically for roasting coffee beans can avoid these tragedies; however, if you use difficult equipment for roasting, you must pay attention! For details, see Chapter 5 for baking equipment selection and recommended operating procedures.

As long as you avoid these extreme baking results, there is a lot of room for you to travel, and even what kind of baking method is best? We have to go back to the cultural level and personal preference level to explore!