Roasting technology of coffee beans

A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee fat and producing good coffee of high quality and consistent style. Academically, this subtle chemical is not really grease (because it is soluble in water), but it is the source of the aroma of coffee.

Professional coffee is generally roasted in small batches. The most common baking methods are drum baking and hot air baking.

The drum roaster puts the coffee beans in a rotating vat and burns gas or wood to bake them. When the desired baking degree is reached, the coffee beans can be poured into a cooling funnel to prevent overbaking.

A hot air roaster, also known as a fluidization air roaster, roasts coffee beans by rolling them in hot air. Most raw coffee beans are roasted at a temperature of nearly 400 degrees. During the baking process, the volume of coffee beans expands by more than 50%, while their weight decreases.

The color of lightly roasted coffee beans is between cinnamon and light chocolate. Because it tastes sour, it is generally not used to make espresso.

Deep baking, comparatively speaking, has a more bitter and sweet flavor. The aroma extracted from coffee beans is proportional to the baking time.

The deeper the baking, the less caffeine and acidity. The color of deep-roasted coffee beans is between chocolate or oily brown and black. The deeper the baking, the more scorched you taste and the lighter the taste of the coffee bean itself.

Especially deep-roasted coffee beans will have a smoky taste, which is more suitable for ordinary coffee than Italian coffee.

Many bakers use the following terms to describe different degrees of baking: cinnamon, medium baking, urban style, fully urban style, French style and Italian style.

On the west coast of the United States, "French style" is often used to describe the deepest baking. You know, this term has nothing to do with the origin of coffee or the place where it is roasted.