Self-brewing coffee must learn the roasting method of coffee beans, coffee roasting skills to make coffee tastier

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If you want to taste a good cup of docile coffee, from bean selection, preservation, baking to grinding, all the processes are the key to affecting the coffee flavor, and the coffee bean roasting method is the most important step in determining the coffee aroma. Today, I would like to introduce some coffee bean baking methods and techniques to let you roast coffee beans to produce your favorite aroma.

◎ coffee bean baking method: coffee bean roasting process ◎

☕ coffee bean roasting process: steaming stage

At this stage, the coffee beans begin to slowly expand and the water begins to evaporate, which is the key to the roasting method of coffee beans that determine whether the coffee tastes good or not, so special attention should be paid to the heat and the rate of temperature rise.

☕ coffee bean roasting process: from dehydration stage to pre-explosion stage

When the steaming stage is over, the coffee beans will continue to absorb heat, from the expansion of the original steaming stage to a state of dehydration and shrinkage, and will explode when the heat absorption reaches a certain degree, which is called the explosion stage in the coffee bean baking method.

The roasting process of ☕ coffee beans: from the end of the first explosion to the second explosion

After the explosion, the coffee beans have the most basic aroma, at this time, some of the beans suitable for light and moderate coffee beans can be roasted and drunk, while the coffee beans that need to be deeply roasted continue to be heated, so pay attention to the heat at this time to avoid the coffee bean temperature rising too fast until the second outbreak.

The roasting process of ☕ coffee beans: the second explosion to the next bean

After the second explosion, the coffee beans have begun to caramel, at this time the coffee beans have been very fragile, so the roasting method of coffee beans must grasp the time of the beans, and then continuous heating will turn the coffee beans into coke and completely lose their proper flavor.

Roasting process of ☕ coffee beans: dropping beans, cooling

When the coffee beans are roasted to an appropriate extent, the beans can be dropped, and the coffee beans should be cooled immediately after taking out the coffee beans, so as to prevent the coffee beans from heating up continuously and affecting the roasting depth of the coffee beans.

◎ coffee bean baking method: coffee bean baking depth ◎

Baking depth of ☕ coffee beans: very shallow roasting (shallow roasting)

Drop the beans before the explosion begins. At this time, the coffee beans have no aroma and the smell of grass is still there. This kind of coffee beans are mostly used for experiments and less tasted.

Baking depth of ☕ coffee beans: shallow roasting (cinnamon roasting)

Drop the beans about after an explosion, when the grass smell of the coffee beans has been removed, with a slight aroma and a strong sour taste, which is usually used to make American coffee.

Roasting depth of ☕ coffee beans: moderate roasting

Add beans before the end of the explosion, moderate aroma, mild taste, acid with a bitter taste, suitable for American coffee and mixed bean coffee.

Baking depth of ☕ coffee beans: concentration baking

After the explosion, the beans have a good fragrance, a balance of acidity and bitterness, and a little sweetness. Blue Mountain and Kilimanjaro coffee beans are suitable for this baking depth.

Baking depth of ☕ coffee beans: urban baking

About the end of the first explosion to the beginning of the second explosion, when the flavor of the coffee begins to release, and the sour taste and bitter taste reach an excellent balance, it is the most acceptable method of roasting coffee beans for the general public. Brazilian and Colombian coffee beans are suitable for this depth, and the drinks in general cafes are mostly this type of coffee beans.

Baking depth of ☕ coffee beans: deep city baking

Drop the beans after the second explosion, when the aroma of coffee beans is fuller, and the bitterness begins to outweigh the sour taste. Charcoal-roasted coffee refers to this method of roasting coffee beans, which is commonly used in Central and South America and is often used in iced coffee drinks.

Baking depth of ☕ coffee beans: French roasting

About the end of the second explosion of beans, coffee beans taste strong, bitter, with a slight roasted and smoky aroma, suitable for the most European coffee, such as coffee Oulei, Viennese coffee and so on.

Baking depth of ☕ coffee beans: Italian roasting

Continue to bake after the second explosion until the coffee bean is oiled. The coffee bean has a strong taste, strong bitterness, deep-baked aroma and scorching aroma, and is suitable for espresso and cappuccino.

The above coffee bean baking methods and techniques are introduced to you. Coffee lovers might as well try more at home and master their favorite coffee bean roasting methods.