The main ingredient of coffee. Introduction to the processing process and the baking degree of coffee beans

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The main ingredients of coffee

The main ingredients of coffee include caffeine, minerals, tannins, sugars, moisture, fat, protein and fiber, among which caffeine, tannins and sugars are the main elements that form the flavor of coffee. Caffeine also stimulates our cerebral cortex, refreshes the brain, speeds up the heart, and dilates the blood vessels of the kidney. In addition, newspapers and magazines also published a research report in the Special issue of Infectious Diseases and Community Health, which shows that the more coffee middle-aged people drink, the lower the risk of heart disease and death, regardless of their age. there is no significant difference in the extent to which coffee is beneficial to health.

The processing of coffee

The coffee we drink today, from the harvest of coffee beans to the formation of a cup of coffee, has gone through many formalities.

Harvest: the harvest of coffee fruits depends on manual processing, and many of them are picked from the trees.

Processing: there are two ways to process coffee fruit

Sun method: spread on the ground for about 12 ~ 15 days, direct exposure, after drying, directly remove the pulp, remove the bean shell, the nuts taken out are not complete, the taste is poor, when it rains, it is easy to have miscellaneous smell due to fermentation, but the cost is low.

Washing method: is a more progressive method, only 20 to 24 hours, after fermentation to the pulp to become a shell (drum beans), picked up and dried to the bean shell to become a clean green bean kernel, clean without miscellaneous smell, fresh and mellow taste, short time required, complete beans, less bad beans, high cost.

Roasting: after roasting, the color of raw coffee beans changes from green to brown, and the aroma of coffee is excited. Coffee beans from different areas have different uses and are roasted to different degrees. The baking method can refer to the brief introduction of the baking plant.

Blending: after the coffee beans are roasted, in addition to individual coffee, we mix all kinds of coffee according to their characteristics into comprehensive coffee with different tastes to meet the needs of different tastes and different cooking methods.

Grinding: grind to an appropriate thickness according to different cooking methods.

Siphon coffee cooking method, the grinding scale is coarse and granular, grinding is too coarse, the dissolution rate is slow, may not taste enough, grinding too fine, the taste may be too bitter and too sour.

American coffee (filter type) cooking method, the need for grinding is only slightly finer than siphon coffee grinding, grinding is too thick, water will flow quickly and the taste is not enough, grinding too fine, soaking time too long, the taste is too bitter and astringent.

Italian espresso is made in the finest degree of grinding, close to powder, in order to match the extraction of coffee in a short period of time.

Brewing: at present, the commonly used brewing methods are siphon coffee maker, Italian coffee maker, mocha pot, American coffee maker, filter cup, filter pot, and so on.

Introduction to the roasting degree of coffee beans

The roasting degree defined by Lanshan Coffee can be divided into shallow roasting, medium roasting, medium and deep roasting, and most of them use shallow roasting, especially the part of fine beans.

The shallow roasting we use is equivalent to the baking degree of the boutique coffee cup test defined by SCAA, the Agtron index of # 65 coffee cup 55, or about High Roast~City Roast.

In the community, some boutique coffee bean manufacturers, including SCAA or SCAE training institutions and even coffee bean evaluation, often use Agtron#75 or even lighter roasting degree, perhaps in order to highlight the high-quality fruit flavor of fine coffee, but the appearance of coffee beans is often full of wrinkles and shrinking appearance, although the flavor is obvious but easy to be too sharp, only aroma and weak in taste and rhyme.

Therefore, the shallow roasting (Agtron#65~#55) used in the fine beans of Lanshan Coffee can show the fruity aroma of fine coffee and strike a balance between aroma and taste.

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Light Roast

Light baking

Cinnamon Roast

Cinnamon baking

Medium Roast

Medium baking

High Roast

Advanced baking

City Roast

City baking

Full City Roast

City-wide baking

French Roast

French baking

Italian Roast

Semantic baking

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SCAA

Agtron caramelization tester

Index

# 95

# 85

# 75

# 65

# 55

# 45

# 35

# 25

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Definition of Lanshan Coffee

Baking degree

Shallow baking

Medium baking

Medium and deep baking

Deep baking