Differences in flavor and taste of coffee beans with different roasting degrees what is the baking temperature of Lanshan No.1 coffee beans

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Much of the flavor of coffee is shown by roasting. And with the different degree of baking, its flavor also has different performance. In this article, Qianjie Coffee will share the different flavor and taste of coffee beans with different roasting degrees.

The roasting process of coffee beans

The roasting of coffee beans generally goes through the following process:

Add beans: the roaster will be preheated before adding beans to keep the temperature of the boiler stable. The beans can be added when the preheating temperature is in the range of 180200 ℃.

Dehydration period: after the beans, the beans begin to absorb heat, and the temperature of the boiler will drop to about 100 ℃. About 1-2 minutes into the beans, the temperature of the boiler will rise after falling to the lowest point, and now it is the return point.

About 5 minutes, the bean color turns yellow, the original grass smell of beans is transformed into the aroma of toast, and now it turns yellow. The heat absorbed by the beans is transferred into the inside, and the fiber structure of the beans begins to change and expand. At this time, it is in a state of steady and continuous warming.

Explosion: refers to the coffee bean in the process of continuous heat absorption, the pressure caused by the evaporation of water in the bean breaks through the cell wall of the coffee bean and makes a "crackling" sound, when the coffee bean is in a state of exothermic heat. Generally, 1-2 bursting sounds are made at the beginning of an explosion. Then there will be a dense "crackling" sound, which is dense at the moment. In the end, the sporadic end of the burst marked the end of the explosion. Generally speaking, the first explosion starts to end at the stage of 9-12 minutes, and the development time of the first explosion determines the change of the flavor of coffee.

Second explosion: after the end of the first explosion, it will return from exothermic state to endothermic state. After the coffee bean absorbs a certain amount of heat, the wood fiber on the cell wall breaks, making a "crackling" sound, and the oil in the bean also flows out of the surface with the fiber breaking, making the bean surface oil shine. The sound of the second explosion will be a little weaker than that of the first explosion.

Baking: beans can be baked during the first explosion to the second explosion, but the degree of baking will be different. Coffee must be cooled immediately when it comes out of the oven after baking, quickly stop the high temperature cracking and lock the flavor, otherwise, if the high temperature in the bean continues to work, it will burn off the aromatic substances and make the coffee smoky and scorched. The temperature of the furnace is usually above 180℃.

How to distinguish the baking degree

As mentioned above, coffee beans can be baked during the first explosion to the second explosion, and different time nodes will lead to different baking degrees. The roasting of coffee beans in the former street can be divided into light roasting, moderate roasting and medium-deep roasting.

Taking the beans of Sun Yega Chuefei as an example, light baking, medium baking and medium-deep baking were compared in Qianjie.

Shallow baking: turn yellow 5'00 ", the first explosion starts at 8: 30", the temperature is 185.8 ℃, after one explosion, the development is 1: 30 "out of the oven, the next bean temperature is 196.3 ℃.

Medium baking: turn yellow 5'00 ", the first explosion starts at 8: 32", the temperature is 186.9 ℃, the development after one explosion is 2: 30 "out of the oven, the next bean temperature is 197℃.

Medium and deep baking: turn yellow 5'20 ", the first explosion starts at 8: 42, the temperature is 185.4 ℃, after one explosion, the development is 3: 30" out of the oven, the next bean temperature is 198 ℃.

Test these three cups of coffee with different roasting degrees

[light baking] Wet aromas of berries, cream and citrus, with flavors of blueberries, citrus, berries, tropical fruits and cream when sipped.

[medium baking] Wet aromas are spices, berries and fermented aromas, sipped with peaches, plums, lemons, cream, almonds and flowers.

[medium and deep baking] Wet aromas of spices, smoke and cocoa, sipped with aromas of nuts, dark chocolate, cream and herbs.

Therefore, the lighter roasted coffee, the more prominent the flavor of sour fruit, with the addition of the degree of baking, the acidity gradually weakened, its sweetness gradually reflected, reached the stage of moderate baking, its flavor appeared dark fruit as well as chocolate, brown sugar and other flavors. When it reaches the depth of baking, the flavor of the caramelization reaction will be very obvious, such as nut, cocoa, cream and so on.

So is there a scientific way to define the baking degree? the answer is yes, that is to judge the baking degree by the color value:

Shallow baking:

Agtron color value # 95: light baking (Light Roast)

Time to drop beans: the density of explosion is coming to an end.

Agtron color value # 85: cinnamon baking (Cinnamon Roast)

Time to drop beans: before and after the end of the explosion

Medium baking:

Agtron color value # 75: medium baking (Medium Roast)

Time to drop beans: after the explosion is over

Agtron color value # 65: deep baking (High Roast)

The time of dropping beans: the quiet period between the first explosion and the second explosion

Medium and deep baking:

Agtron color value # 55: urban baking (City Roast)

Time to drop beans: the second explosion begins.

Agtron color value # 45: city-wide baking (Full City Roast)

Time to drop beans: before the second explosion is dense.

Deep baking:

Agtron color value # 35: French baking (French Roast)

Time to drop beans: when the second explosion is dense

Agtron color value # 25: Italian baking (Itatian Roast)

Time to drop the bean: the oil begins to seep out of the bean surface

So what are the corresponding roasted coffee representatives of Qianjie Coffee?

Shallow roasting: represented by a variety of African beans and fresh American beans with acidity, such as coffee from Ethiopia, Kenya, Panama and other countries, it generally shows lively fruit and flower flavors.

Moderate roasting: mainly Brazilian coffee beans, Jamaican blue mountain coffee beans, Papua New Guinea bird of paradise coffee beans, Hawaii Kona coffee beans. It shows a good sense of balance.

Medium and deep roasting: there are mainly Indonesian Mantenin coffee series, such as PWN Gold Mantenin Coffee, Tiger Manning Coffee, aged Mantenin Coffee. It is characterized by a strong sense of mellow and the tonality of nuts, cocoa and herbs.

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