What is the principle of coffee roasting

Start with green coffee beans

The wonderful life journey of coffee beans begins when they are still lying in the bright red coffee fruit. Before roasting these pebble-like coffee beans, coffee growers use natural or washing methods to treat the beans.

The so-called natural method is to leave the ripe coffee fruit on the tree or to dry on the ground before the coffee fruit is shelled and peeled. The so-called washing method is to peel the coffee beans from the coffee fruit, soak them in water, and then dry them on a spacious floor, or use modern equipment to dry them.

The roasting process of coffee

The coffee beans are roasted in a large rotary barrel. After 5 to 7 minutes of intense heat, the water in the coffee beans gradually evaporates. At this time, the coffee beans begin to turn yellow and produce a strong aroma.

Eight minutes later, when the "first burst" began, the coffee beans doubled in size and crackled. At this time, their color is light brown. If you stop heating at this time and take out a few coffee beans to taste, you will be disappointed with the taste of the coffee beans, which are only very sour, because the rich and complex flavor of the coffee beans has not yet come out.

Let the coffee beans release all the flavor.

After baking in a container for 10 to 11 minutes, the coffee beans become darker and darker. When roasted for 11 or 15 minutes (depending on the type of coffee), all the flavors of the beans are released, and most of these flavors are balanced. At this time, the "second explosion" begins, which marks the end of the roasting process of coffee beans.

The moment the coffee beans were moved to the cooling tray was incredible: the freshly roasted coffee beans were full of aroma and crackling.