Change the flavor of coffee with different roasting degree, choose the flavor curve of your favorite coffee.

Coffee roasting process

In the process of roasting coffee beans, as the roasting time lengthens, coffee beans will go through ten processes. By understanding the process, we can better understand the correlation between coffee flavor and it.

Green raw bean stage

When you start baking, the temperature rises slowly, and the coffee remains light green, which is not suitable for drinking.

Yellow dehydration stage

With the increase of roasting time, the color of coffee slowly changes to light yellow, with the aroma of grass, but the coffee beans at this stage are still not suitable for drinking.

Fueling stage

The water in the coffee beans began to evaporate, producing water vapor.

Primary explosion stage

At this point, you will hear a crisp popping sound. The sugar content of coffee is about to begin caramelization, which is usually used in cup testing.

Light baking stage

At the beginning of the explosion, the coffee beans were in a light baking state. What we generally call shallow culture is this time, and the coffee beans at this stage are already suitable for drinking.

Moderate baking stage

After a caramel reaction of about degrees Celsius, the oil begins to ooze, the beans begin to swell, and the coffee is in a medium culture state.

Middle and deep cultivation stage

Between moderate roasting and second explosion, the taste of coffee is almost sour, and the concentration will be more intense, which is generally called medium-deep culture.

Second explosion stage

The second popping sound is louder than the first one. At this time, the coffee is in a state of deep roasting, which is generally called deep culture.

French baking stage

The color of the coffee has become very dark and close to black, the sugar is exhausted, it begins to smoke, and the structure in the bean body disintegrates, which is called French roasting.

Coke burning stage

Coffee beans have been completely burnt, can not drink any coffee flavor, can no longer drink.

Introduction of coffee flavor

There are many coffee producing areas, even different estates, and most of them fall into the so-called coffee belt, because there are many environmental and climatic restrictions on growing Arabica coffee, and therefore, Arabica coffee is sensitive to climate. Different varieties, the same varieties will produce different flavors of coffee in different environments and climatic conditions.

If you like nutty cocoa,

Try coffee beans from Sumatra, Panama, Colombia, Brazil, Jamaica, Puerto Rico and Dominica.

If you like fruit flavor

Consider coffee from Kenya, Tanzania and Ethiopia.

If you like the sweet and sour smell of flowers

Consider coffee from Guatemala and Honduras.

Introduction of treatment method

Coffee cherry is composed of exocarp, pulp, pectin layer, endocarp, silver peel and coffee germ from outside to inside, so coffee beans will be treated by various methods before they are turned into raw beans for export.

Different treatments can create different flavors of coffee, which occupies a very important part of coffee flavor.