At the beginning, the sound of the first explosion was low, indicating the beginning of pyrolysis and the conversion of starch to caramel.

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Raw beans refer to coffee, the main ingredients of raw beans, protein, oligosaccharides, caffeine, chlorogenic acid, amino acids, etc.

After the chemical changes caused by thermal baking, coffee beans have a very unique color, bitterness, rustic, sour and texture.

These ingredients, because of the influence of heat drying, reduce oligosaccharides, amino acids, chlorogenic acid and so on.

At the beginning of baking, the furnace temperature will drop, and after baking for more than a minute, the furnace temperature will gradually rise, and dehydration will be carried out at this stage.

When the dehydration is complete, it begins to enter the baking stage, when the color begins to be dark, and the coffee beans are under internal pressure.

When the cells expand, the cells begin to collapse, and this is the first time that the cells in the core of the coffee bean burst, also because of one side.

The heat begins to decompose, and the gas produced during this period, that is, the CO2 of coffee and cooked beans, which we often mention, is this period.

The gas produced during the period continuously expands the coffee bean, and the nucleus makes a sound again, which is the second burst.

This makes us see that the color of coffee beans is not only darker, its composition is also decreasing, and the gas content of CO2 is also much higher.

When the gas content of CO2 increases, its hair will rise when it is flushed by hand. The longer it is baked, the higher the moisture ratio will be lost. There are many coffee beans.

Specific ingredients, because the deeper the baking, the ingredients will also be reduced!

Its color from light gray to dark brown, aroma from light and elegant gradually rich; the sound is issued twice burst sound, for example, heat-resistant raw beans, about 7 points began the first explosion, lasting about 2 minutes, its voice is low, indicating the beginning of pyrolysis, starch into caramel, water evaporation, exhaust, around 12 minutes issued a second explosion, the sound is violent and sharp, indicating that the cell fiber is broken, the deeper the baking.

Second, the famous American Fine Coffee Association (SCAA) promotes the determination of the baking degree by the caramelization analysis value (Agtron number) determined by the red inside. the higher the value, the lower the caramelization, the grayish color, and the lighter the baking. on the contrary, the low value represents high caramelization, black and bright color, and deeper baking.

Third, the well-known roasting degree of coffee is the American term shallow roasting, medium roasting, deep (heavy) roasting, which can be subdivided into eight stages, and the difference of roasting degree varies with different regions. The following briefly introduces the roasting degree and flavor:

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