How to judge the best time for coffee roasting? What's the difference in the taste of coffee with different roasting degrees?

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What are high-quality coffee beans? Recall that you have had coffee that tastes good in the past, which probably has two characteristics: first, it has a charming aroma, and second, it tastes good. Different varieties of coffee beans have different tastes, and personal preferences vary, of course, but the so-called high-quality coffee beans should be able to retain the aroma and flavor of the coffee as much as possible and emit it completely when it is brewed.

The aroma of coffee comes from the roasting degree of coffee.

The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released. In addition, the large amount of chlorogenic acid originally contained in raw beans will gradually disappear with the baking process, releasing good-smelling fruit acid, and its taste varies with the baking time. In the following picture, you can see the change in the shape of coffee beans during roasting.

Roasting degree of coffee beans

The baking time of beans will affect the appearance and taste. The simplest way to judge is that the longer the beans are roasted, the lighter the sour taste and the less caffeine. Each coffee bean is suitable for different roasting degrees. For example, African Yegashev has a special aroma of fruit and flowers, so it is suitable for shallow roasting. On the other hand, Indonesia Manning walks in the middle and back of the herbal flavor and mellow thickness, so it is suitable for deep baking. In addition, if you use different cooking utensils, you will choose beans with different roasting degrees. For example, espresso is suitable for deep-roasted beans, bringing out rich creama. If you use filter drops to extract coffee, it can be shallow, medium or deep. The suggestion is to determine the roasting degree of coffee beans according to individual subjective preferences, there is no certain way to compare subjective personal judgment.

When studying the roasting degree of coffee beans, the roasting degree can be judged by sound, color and aroma.

So what is the importance of baking? Among the factors that affect the taste of a cup of coffee

Raw beans account for 60%, baking for 30%, and extraction for 10%.

Good baking can maximize the personality of raw beans and minimize the occurrence of defective taste, while improper baking will completely destroy good beans. As the heating, time, and temperature control in the baking process is very difficult to grasp, baking technology is a very complex technology, so the importance of baking is more prominent.