Coffee roasting flavor and health of the relationship between different coffee beans roasting degree difference?

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A complete collection of coffee roasting techniques | the purpose of coffee roasting and the characteristics of coffee beans

Generally speaking, the main function of coffee roasting is to use heat to transform the ingredients in coffee and open the cell wall of coffee, so that the essence of coffee can be easily dissolved. In the process of baking, heat is also used to volatilize the water in the coffee and take away the bad flavor, or convert it into a good flavor.

Therefore, the roasting degree of coffee beans will vary according to their characteristics. For example, if the original flavor of raw coffee beans is not good (such as mildew, fermentation, etc.), it must be roasted for a long time to eliminate its odor, or do deep roasting to cover its flavor, but because the roasting degree is used to cover its original flavor, it does not show the original flavor and aroma of coffee. But the so-called coffee flavor and coffee flavor, and coffee bean ingredients also produce bitterness and aroma due to long-term and high-temperature baking, caramelization and carbonization, and these ingredients usually cause discomfort to the body.

On the other hand, after deep baking, the oil of coffee beans is easier to appear on the surface of coffee beans, and as soon as they come into contact with the air, they will begin to produce oxidation, and this oxidation also makes coffee beans begin to acidify and produce bad sour taste, which stimulates sour taste, which is the sour taste that they do not like when drinking coffee. Of course, it is also bad for the body.

However, if they are selected coffee beans or coffee beans at high altitude, the original flavor of raw coffee beans is good, and usually the aroma of flowers and fruits is very obvious or has a special flavor in the producing area, so the roasting at this time should mainly retain its good odor. do not use the general baking method to deal with, to avoid destroying its taste. Therefore, the baking degree is usually medium-shallow baking, so coffee beans will have a unique flavor of producing areas, the aroma will have comfortable flower and fruit aroma and sweetness, and the taste will be more refreshing with the sour and sweet taste of fruit, and the taste will be smooth without losing its mellowness.

In fact, the roasting of coffee is like frying steak, the better beef should not be overcooked to destroy its original flavor; the same is true of coffee, the higher the quality of coffee raw beans, should not be over-roasted, and to destroy its original essence.

But why are all the coffees on the market overbaked? Because the coffee is roasted more deeply, relatively, the taste of coffee will be stronger, more bitter and more coffee-fragrant, which is more in line with the general public's impression of coffee. After adding sugar and cream, it will not be covered. Of course, if you use ordinary coffee raw beans, you also have to use deep roasting to cover its bad flavor. Like tea, flat tea is usually more bitter, while Gaoshan tea is usually refreshing and sweet. As long as the coffee beans are roasted to a certain extent, there will be no sour taste, only bitter taste, this is also the general public's favorite coffee.

Of course, there are some coffees that can be roasted deeply in order to fully show their unique flavor, but in considering the choice between health and delicacy, we hope to provide coffee that will not have adverse effects on the body on the premise of health. let drinking coffee is a kind of enjoyment rather than a burden to the body.

How to judge whether the coffee is good or bad? To drink coffee, in addition to the aroma and taste in the mouth, the most important thing is the feeling of the body. Try to have a mouthful of black coffee in your mouth. When the temperature is the same as the body temperature, then slowly slide into the esophagus and stomach. Good coffee will make you feel a warm current through the esophagus, a comfortable feeling in the stomach, a feeling of relaxation when passing through the throat, and a residual rhyme of coffee in the mouth. Then take another sip of water. Water will become very sweet. Bad coffee will cause irritation in the esophagus and stomach and make people feel uncomfortable, leaving a dry feeling in the mouth, which will make you want to drink water to dilute it. Of course, it's hard to tell if sugar or cream is added in the first place.

Here, to be fair for caffeine, it is generally believed that caffeine causes palpitations, headaches, insomnia and physical discomfort, and some so-called coffee experts say that the deeper the roasting, the less caffeine, the less the effect on the human body. of course, in the process of roasting, caffeine will be reduced by roasting, but will caffeine be roasted too deeply and turn good coffee ingredients into ingredients that have a bad effect on the human body? If it is a good quality coffee raw bean, its own caffeine texture is good, therefore, retain its good caffeine, will make people relax and feel comfortable; but if it is a poor quality coffee bean, its caffeine is more exciting, even if the roast is deeper, the effect of caffeine still exists, more bad substances produced by the carbonization of coffee have a greater impact on the body. Coffee, which generally causes physical discomfort and palpitations, is mostly bitter or sour, but caffeine will remain unless it is roasted at a high temperature above 230 degrees Celsius. And after such high temperature baking, most of its substances are carbonized. Carbonization is also easy to produce carcinogens.

Because only after you start to come into contact with coffee roasting can you better understand the nature of coffee.

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