Roasting of Starbucks coffee beans

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Baristas often say that roasting coffee is an exciting thing! Because before baking, these coffee beans grow like small pebbles. The wonderful life journey of coffee beans begins when coffee growers use natural methods or washing methods to make a preliminary treatment of these coffee beans.

The process of baking is a magical journey that makes coffee beans exude infinite charm. Generally speaking, the baking degree is roughly divided into LIGHT, MEDIUM, DARK and VERYDARK baking. The processed coffee beans are roasted in a large rotary barrel. After 5 to 7 minutes of intense heat, the water in the coffee beans gradually volatilizes. At this time, the coffee beans begin to turn yellow and produce a strong fragrance. Eight minutes later, the "first burst" began, and the coffee beans doubled in size and crackled. After baking in a container for 10 to 11 minutes, the coffee beans become darker and darker. When roasted for 11 or 15 minutes (depending on the type of coffee), all the flavors of the beans are released, and most of these flavors are balanced. At this time, the "second explosion" begins, which marks the end of the roasting process of coffee beans.

Different coffee requires slightly different baking time and temperature, Starbucks in order to reflect the best flavor of each coffee incisively and vividly, constantly adjust the roasting process. Combine hundreds of chemical ingredients of coffee beans themselves, so that each coffee bean has the iconic taste of Starbucks. Starbucks calls its own baked coffee Starbucks roasted coffee. Starbucks' unique baking types are gold baking, medium baking and deep baking.

Starbucks light willow mixed coffee ™and Starbucks leisure court integrated coffee ™are the original ®gold roasted products of Starbucks. The medium roasted varieties of Starbucks include Fengwu Xiangyun mixed Coffee ™, Colombian Coffee, Pike Market ®roasted Coffee, Kenya Coffee, Breakfast Coffee, Guatemala Antigua Coffee and so on. ®is a deep roasting product of Starbucks ®, which also includes Frona coffee ®, Italian roasted coffee, espresso roasted coffee and Sumatran coffee. The unique roasting method of Starbucks coffee and the painstaking efforts spent on each coffee bean to achieve the best taste make high-quality coffee beans not only show different colors, but also give coffee beans an excellent unique flavor that others cannot imitate.

With regard to Starbucks as a world-famous coffee retailer, roaster and coffee brand, Starbucks roasted coffee is loved and recognized by coffee lovers all over the world. Starbucks light willow mixed coffee ™, its fresh and lively flavor and subtle comprehensive taste create this fresh and lively citrus flavor. Starbucks Leisure Court mixed Coffee ™is mellow and approachable, with delicate flavours of soft cocoa and lightly roasted nuts, light and medium acidity. 

Starbucks Fengwu Xiangyun Integrated Coffee ™is Starbucks' first comprehensive coffee bean made from a mixture of beans from Baoshan area of Yunnan Province of China and other coffee from Asia / Pacific. It has mild and refreshing acidity, medium mellow, well-balanced flavor and aromas of herbs and cocoa powder. 

Starbucks low Inglon Dragon Coffee ™is a comprehensive coffee mainly produced in Asia and other regions. It has strong herbal, spicy and earthy aromas, showing a good balance between heavy mellow and amazing acidity.

At the end of the fifteenth century, Yemeni believers deified coffee, believing that the raw beans of coffee, as hard as stone, turned as if awakened, crisp and fragrant, fascinated by it. It is believed that bakers are like alchemy turning rotten iron into gold. I am convinced that coffee can also change people's souls and make people superhuman. This is the first time that people have thought that baking is important, but so far, in the scientific way and verification, we know that coffee produces 300 precursors in the process of roasting, such as vanilla, sesame, bergamot, cashew, almond, cocoa, which are often mentioned in boutique coffee. Wait.

Although there is an unwritten saying in the industry, 60% of raw beans, 30% of baked beans, 10% of brewing.

I think we can understand it this way. Let's put aside the word coffee for a while. Just looking at "baking" is a knowledge. Whether it's bread or cake, a good baker can always make a good product and get high praise. The same bread or cake will be baked differently in the hands of different bakers. The roasting of coffee is the same concept. According to the characteristics of raw beans and the familiarity of their own roaster, each roaster will give raw beans different temperature, time and temperature regulation curve when roasting. So it can be said that the beans baked by each roaster will have a different taste.

Most of the taste of coffee comes from the two major chemical reactions of "caramelization" and "Mena" during roasting, especially when the caramelization reaction happens at the explosive stage of coffee, when the common sugar turns brown at high temperature. produce a creamy flavor and derive hundreds of odors, which is a very important stage of coffee taste, while Mena reaction is produced in general roasting. Like barbecue, toast will have Mena reaction, we can also roughly call it "baking flavor", while 10% of coffee comes from Mayna reaction.

So, if we call a good cook a chef, the coffee baker is better than the master cook, because he has to rely on temperature and through these two reactions to make coffee beans delicious and fragrant without any seasoning. No wonder believers at the end of the 15th century deified coffee roasting.

According to what I mentioned above, roasted coffee beans seem to affect the quality of coffee, but it mainly depends on the source of the source "raw beans" (including origin, variety, planting method and the final way of handling beans). The quality of each raw bean is certain, inborn, and can not be changed, and the baker can only maximize the characteristics and advantages of the raw bean, but can not improve the quality beyond the bean itself. For example, it is impossible for a good baker to bake Brazilian beans into blue beans, but a good baker can bake ordinary beans to show the best taste as much as possible. On the contrary, it is possible for the quality to decline. Poor bean bakers or beginners can easily bake good beans into bad ones.

So as far as I understand it, I prefer 40% of raw beans, 40% of baked beans and 20% of soaked beans. I think it's more reasonable. Because I think that putting the importance of raw beans to 60%, it can still help coffee farmers to have a reasonable income that will not be exploited to a certain extent. even if this is a good thing, it is also important to bake beans to show their perfect flavor. just like a high-end sports car, it doesn't know how to drive itself, but it still needs a good driver, so I think the proportion of these two items should be equally important. As for most people's relative understanding of the hand part, although the technical content is not low, but can not be compared with the former two, but its attention and appreciation value is very high. You can understand the hand flush in this way, just like the sushi chef in a Japanese restaurant, watching him hold the rice and fish together one by one, the skill lies in the "grip", like the "flushing" of the hand, how much temperature is suitable for this kind of beans, how much water each time, the speed of coffee flow, the size of coffee beans, will affect the flavor, so I give it 20%.