Coffee Knowledge The Roasting Basics of Boutique Coffee

Among the factors that determine the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, and extraction accounts for 10%. So after raw beans are produced, roasting plays a key role in the acquired factors that determine the taste of coffee.

Good roasting should be in the use of appropriate roasting tools and methods to apply moderate calories to coffee beans in the appropriate time so that their own taste characteristics can be excavated to the maximum extent and taste personality can be revealed to the maximum extent.

Of course, to achieve this ideal process requires a lot of technology, in fact, we often encounter a lot of problems in baking: heating the beans too quickly in a short time will burn the beans, resulting in internal and external coke; but roasting at a lower temperature for a long time will make the coffee beans lose their inherent fresh aroma and bright taste. So far, countless bakers have tried countless baking methods to overcome these problems, and their common goal is to continuously supply heat to coffee beans so that they can undergo a continuous chemical reaction and eventually reach their best condition. Most baking goes through the following stages:

Drying stage:

This is the first stage of the baking process, in which the temperature of the beans will reach 100 degrees, and the beans will change from light green to light yellow by absorbing heat.

Burst:

When the beans continue to absorb heat up to 160 degrees, complex chemical reactions begin to take place inside the beans, causing the beans to burst, a process known as "explosion".

Bake body stage:

Beans reach 140-160% of their original volume by endothermic expansion. The sugar inside the beans begins to caramelize, making the beans begin to appear brown.

Abort phase:

At this stage, the popping stops, but the reaction inside the beans continues. The duration of the suspension phase depends on the heating condition of the roaster.

Second explosion:

Continuous heating makes the beans dehydrated and the beans become fragile. More popping will be heard at this stage. At the same time, at this stage, the internal components of beans began to carbonize, resulting in deep baking chromaticity and more caramel flavor.

Baking stops:

When the beans reach the appropriate baking time, they should be cooled immediately. It is usually cooled by air or water.