How to bake the strong aroma of Italian coffee

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Specifically, during the coffee roasting process, the heat is slowly transferred to the beans. Under the action of high temperature, the chemicals contained in the coffee bean itself produce physical and chemical changes. For example, protein and sugar begin to interact with each other to produce the unique aroma of coffee. As the temperature increases, the basic cells and structure of coffee beans will decompose, which is what we often call "bursting". There are two bursts each time the coffee is roasted, and after the first burst, the coffee doubles in volume and makes a crackling sound. At this time, the coffee beans are not baked, the color is light brown, the taste is still very sour, and it takes a second burst to release the other aroma of the coffee! When the second burst comes, it is also the time when the coffee baking is coming to an end, and when they are placed in the cooling tray, the aroma is overflowing and the crackling sound can be heard constantly.

With the increase of roasting time, the color of coffee beans gradually darkens, protein transformation, the formation of a layer of oil on the surface of beans, water and carbon dioxide will be burned off, coffee surface produces pure carbon, the color is darker. The longer and deeper the roasting time is, the stronger the aroma of the coffee will be, but stop heating up before the coffee burns!

Espresso has always been famous for its strong flavor, and the roasting degree of coffee beans is generally deep roasting! Italian coffee brand Caffe Pascucci in a hundred years of development history, inherited the traditional Italian coffee roasting process, and continuous innovation, invented the slow roasting process, more fully release the aroma of coffee! Operated by an experienced baking technician, roasting over medium heat for 18 to 25 minutes, computer technology is used to listen to and control the various stages of coffee roasting, and the coffee burst sound collected is compared with other baking parameters. The water in the coffee beans is evaporated naturally to obtain high-quality coffee beans, showing the original aroma of coffee. And through timely and safe packaging, maximize the aroma of coffee!

Coffee roasting is very demanding for roasters, not only to have basic roasting skills, but also to be familiar with the roasting machines and equipment, and to be familiar with how to increase, highlight, weaken, or remove certain aspects of flavor performance without changing the baking degree. And arbitrarily optimize and adjust the taste, flavor, details and other characteristics and performance of each coffee bean or each batch of coffee beans.