The similarities between coffee roasting and bread roasting and stir-frying

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Heat the food before eating, one is to sterilize, the other is to improve the taste. China's brilliant food culture stems from the precipitation of thousands of years of experience. Food processing in the West, on the other hand, uses scientific data to find delicious chemicals that make customers turn back and consume again. Many people think that "fried coffee" is the same as fried peanuts, popcorn and chestnuts, only raw and cooked. In fact, behind the aroma of coffee, roasting technology occupies a very important position.

Core for red wine juicing coffee

Coffee fruit, looks like cherry. Coffee beans, on the other hand, are the core of the fruit. According to the literature, early humans ate coffee fruits just like other fruits. As for drinking the grilled and ground kernels, it should be a later coincidence. At present, farmers in coffee-producing countries will keep dried fruits that have been dried and enucleated. Water drink, this cup called cascara is very sweet and tastes a bit like longan and Hawthorn tea. Red wine and coffee, one is made from peel and pulp, while the other is made from core; the complexity of red wine lies in the changeful fermentation process. Coffee is more complex, not only involving upstream industrial treatment and fermentation, but also when the material reaches the baker's hands, with the help of Maillard reaction and caramelization reaction (caramelization), it can further open the treasure of the core.

Maillard reaction recombines proteins and carbohydrates in food with heat to produce a range of aromas and flavors. In daily life, this effect is involved in many food cooking, including baking bread, baking biscuits, French fries, barbecue and so on. This chemical action is the basis of the food seasoning industry. If you use soybeans as coffee roasting, in fact, there are similar results. However, soybeans contain fewer chemical raw materials, and the drinks produced are more dull and boring.

As for the caramel reaction, the sugar is decomposed by heat, and the sucrose in coffee beans condenses into different flavors of sugar at different temperatures, such as maltose, lactose and glucose.

Experienced bakers can "fry" the unflattering sour taste of coffee beans and amplify the flattering sweetness. This baking fingerprint (roast signature) is different from store to store, machine to machine and baker to baker.

Extremely sweet secret lengthening baking

Black cat, the signature coffee mix at Intelligentsia Cafe in Chicago, is developed by an entire department. An American baker once revealed to me that the secret of the extremely sweet black cat is to prolong the baking time and strengthen the caramel reaction. This is easier said than done, because if you prolong the time in an extremely complex chain reaction, it is easy to consume the sour taste and make the coffee dull. What is more, the sugar may be carbonized when heated, that is, the whole batch of fried bean !

The same batch of raw coffee beans, falling into the hands of different roasters, will have different interpretations and different flavors. It seems to be the same Stir-Fried Rice Noodles with Beef, big-name stalls and hotel speculation, it is not the same!