What is the effect of roasting skills on the taste of coffee

Coffee lovers know that the taste of coffee depends on the roasting process, so do you know how to roast coffee beans to make the coffee taste more mellow? Today, I will introduce you to the corresponding knowledge of coffee and tell you what are the taboos of drinking coffee. Let's have a look at it if you are interested.

First, coffee knowledge

Many people who like coffee should know that the flavor of coffee is affected by roasting. But there are many factors that affect baking, such as climate, humidity, hardness and water content of raw beans. Because there are so many variables, baking experience is the most important key!

Coffee beans have a fishy smell before they are roasted, and only after baking, they emit a strong aroma. The roasting degree of coffee beans will also affect the flavor and caffeine content of coffee. The lighter the roast, the stronger the acidity and the higher the caffeine content. The deeper the baking, the lighter the sour taste, the more obvious the sweet and bitter taste, and the lower the caffeine content.

2. Baking process

Only when raw coffee beans are roasted at more than 200 degrees will the water in the coffee beans begin to evaporate, the volume will expand, and the weight will be reduced. The deeper the roasting, the more weight loss.

Another phenomenon is that during roasting, coffee beans release carbon dioxide, and the roasted cooked beans will continue to exhaust within 30 days, which helps coffee beans keep fresh. This is because when releasing carbon dioxide, oxygen molecules are not easy to invade and destroy the flavor of coffee, so coffee beans will not oxidize. If the coffee beans are oxidized, the flavor will quickly deteriorate, so the coffee brewed with fresh coffee beans has a particularly good flavor.

Third, the secret of baking

Secret 1: get the highest caramelization

Caramelization is an important factor affecting the flavor of coffee, because raw beans will absorb a lot of heat when roasting, then there will be the first 1stcracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2ndcracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.

Secret # 2: minimum carbonization

In the baking process, some ingredients will also be carbonized to form a bad bitter substance, so when the second explosion is completed, the carbonization can be reduced to a minimum by stopping heating.

Tip 3: pay attention to the change of sound

Coffee beans burst twice during roasting, and the first burst was low, indicating that the starch began to turn into caramel and the water evaporated with carbon dioxide. The second burst sound is more violent and sharp, this is the sound of coffee bean cell fiber fracture, at this time should immediately stop heating, and as soon as possible with cold air to lower the temperature of the bean. The time of the first explosion and the second explosion can be very different, so baking different beans, it is necessary to find out the most suitable baking conditions for this bean.

Tip 4: pay attention to the changes in color and taste

The color of coffee beans will change from green to light brown with continuous heating, and then show a small amount of oil-producing reddish brown, and then a large amount of oil will show a shiny dark brown. At this point, you can no longer bake, otherwise the coffee oil on the surface of the beans will dry and give off a lot of smoke and scorched smell.

Generally speaking, coffee roasting is a science, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; even the relative humidity and temperature on the day of roasting can not be ignored!

Fourth, taboos on coffee

1. Remember that coffee should not be served with tea. Tannic acid in tea and coffee reduces iron absorption by 75%. It is appropriate to send the service with lukewarm water.

two。 The tannic acid in tea and coffee reduces calcium absorption. Therefore, the best time to drink tea and coffee is to choose between two meals.

3. Caffeinated drinks and foods can cause nausea, vomiting, headache and rapid heartbeat after being consumed by pregnant women. Caffeine also enters the fetus through the placenta, affecting fetal development.

4. Many doctors believe that pregnant women drink 1 to 2 cups of coffee, tea or carbonated drinks a day (6 to 8 ounces each), which will not affect the fetus. But as a precaution, pregnant women had better forbid it. Caffeine can lead to an increase in the abortion rate, so you should drink non-caffeinated drinks.

5. Coffee is not suitable for children. Caffeine can excite the central nervous system of children, interfere with their memory and cause ADHD.

6. Strong tea, coffee and carbonated drinks are also risk factors for digestive tract ulcers; therefore, patients with stomach diseases should not drink more coffee.

7. Coffee drinks contain caffeine, so it is easy to cause tinnitus.

Coffee is a very popular drink, coffee flavor is affected by roasting, so we want coffee taste more mellow, we must learn the correct roasting method, the above introduction to coffee roasting and taboo knowledge. I hope it will be helpful to all of you.

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