Coffee roasting light, medium, deep coffee beans, which you can drink the difference?

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When beans are roasted, coffee roasting will affect the appearance and taste. The simplest way to judge is that the longer the coffee is roasted, the lighter the acidity 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.

The meaning of baking

1. Definition of baking

The so-called coffee roasting (coffee roasting) refers to the process that through heating the raw beans, a series of physical and chemical reactions take place inside and outside of the coffee beans, and in this process, the sour, bitter, sweet and other flavors of the coffee are formed, forming mellowness and hue, and transforming the raw beans into dark brown beans.

2. The importance of baking

Among the factors affecting the taste of a cup of coffee, raw beans account for 60%, coffee roasting accounts for 30%, and extraction accounts for 10%. Good roasting can maximize the personality of raw beans and minimize the occurrence of defective flavors. on the contrary, improper roasting 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.

Factors for color change:

Raw beans are light green and turn brown after baking. This baking characteristic brown mainly comes from the brown pigment produced by oligosaccharins, amino acids and chlorogenic acids. The so-called brown pigment does not refer to a color or ingredient, but a general term for the many ingredients that make coffee different colors.

The color of raw beans changes gradually during baking because of the change in the total amount of brown pigment and the proportion of its molecular size. Brown pigments can be classified according to molecular size. Shallow baking will mostly produce small molecular pigments. With the deeper the baking degree, the total amount of pigments will gradually increase, and the proportion of macromolecular pigments will also increase.

Light baked beans mostly contain small yellowish pigments, which are chemical reaction products in the early stage of baking and substances produced by the reaction between oligosaccharides and chlorogenic acids.

If you continue baking, the oligosaccharides will be caramelized to produce caramel pigments. Coupled with the molasses pigment (Melanoidin) produced by the reaction of oligosaccharides with amino acids, a slightly larger reddish brown pigment occurs. The reaction produced by molasses pigment is called Mena browning reaction (Maillard reactions), which is a very important kind of food chemical reaction. The color and flavor of toast and the color of soy sauce are all the result of Mena's browning reaction.