Coffee roasting is a subject that is easy to learn but difficult to master. Baristas must learn it.

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Coffee roasting is a difficult learning, just like cooking, anyone can cook food, eat can also satisfy hunger, but what level of food do you cook? How far and how big is the difference between "cooking" and "chef"?

Roast coffee is the same, can roast coffee is not equal to roast good coffee. We can easily summarize the level of coffee roasting skills into three levels:

Level 1: Basic Baking

This refers to roasters who are familiar with the basic skills of roasting coffee beans and have the ability to roast coffee beans into coffee bean products with commercial value. Commercial value means you have "basic roasting skills" and the roasted coffee beans can be accepted and recognized by the market. If you think you can roast coffee, but no one else but yourself is willing to pay for the beans, then you are only a casual player, not even the first level of "basic roasting."

Level 2: Adjust Baking

If you have already reached the first level and can optimize and adjust the taste, flavor, detail and other aspects of each coffee bean or batch at will, then you have reached the second level of "adjusting roasting".

The coffee roaster at the "adjust roast" level knows the roaster equipment he uses and how to add, highlight, reduce, or remove aspects of flavor representation without changing the roast.

Coffee roasters at the "Adjust Roast" level have the ability to adjust the taste and sensory elements of coffee beans at will, such as:

Bake type, texture thickness, flavor, brightness, richness, sugar sweet, caramel sweet, Roast Delta, texture and touch, and very familiar with the various sources and causes of salty, astringent and bitter tastes, know how to remove or avoid unwanted tastes. Roasters who reach the "adjust roast" level can adjust and optimize the flavor of each batch of coffee beans according to the roasting blueprint in mind and the customer's requirements.

Level 3: Art Baking

When you have reached the second level, the only way to move on to the third level, the higher level, is to go. "Art baking" is

The reconciliation and union of reason and sensibility, all the baking skills you know are no longer the protagonist. Abundant skills, knowledge and experience no longer occupy your mind. Coffee beans and roasting flames are your canvas and brush. What emerges is your real soul, outlook on life, dream, opinion and value.

[Related reading]

Caffeine: Caffeine is the most noticeable of all coffee ingredients.

It belongs to a kind of plant xanthine (animal muscle component). Its nature is the same as theobromine contained in cocoa. The theophylline contained in green tea is the same. After baking, the percentage of reduction is extremely small. The effect of caffeine is extremely extensive, which will affect various parts of the human brain, heart, blood vessels, gastrointestinal tract, muscles and kidneys. An appropriate amount of caffeine will stimulate the cerebral cortex, promote sensory judgment, memory and emotional activities, make the myocardial function more active, expand blood vessels and enhance blood circulation. And improve metabolic function, caffeine can also reduce muscle fatigue, promote digestive juice secretion. In addition to this, because it also promotes kidney function to help the body expel excess sodium ions (chemical components that hinder water molecule metabolism), caffeine will not accumulate in the body like other narcotic and excitatory substances (drugs, paint solvents, stimulants, etc.), and will be excreted in about two hours. Coffee flavor in the biggest special burn-bitter, is caused by caffeine.

Tannin acid: After extraction, tannin acid will turn into pale yellow powder, which is easy to blend into water. After boiling, it will decompose to produce Jiao Wu acid, which will make coffee taste worse. If brewed well and put on for several hours, coffee color will become thicker than just brewed, and it will not taste enough, so there will be a saying that "brewed well, it is best to drink it as soon as possible."

Fat: Coffee contains fat, which plays an extremely important role in flavor. Analysis shows that coffee contains fat divided into many kinds, and the most important of which is acidic fat and volatile fat. Acidic fat refers to fat containing acid. Its strength will vary according to different types of coffee. Volatile fat is the main source of coffee aroma. Roasted coffee beans contain fat which, when exposed to air, undergoes biochemical changes that make them less flavorful.

Protein: The main source of caroli is protein, and like coffee brewed by dripping, most of the protein will not dissolve out, so the nutrition obtained by coffee drinking is also limited, that is, coffee will become the reason for weight loss.