Why coffee beans are roasted? the difference between shallow roasting and deep roasting Yega Chuefei coffee beans

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Coffee is brewed from coffee beans. Front Street Coffee thinks coffee is special in that coffee beans need to be roasted before they can be used for production, and the roasting temperature is as high as 200 degrees Celsius, which is much higher than the roasting temperature of nuts. The length of baking time is related to the depth of baking degree, so the flavor and taste of beans between different baking degrees are different!

Before the third wave of fine coffee, that is, from the 1970s to the 1990s, there was no fine coffee at that time, that is, commercial coffee beans were the main ones. If commercial coffee beans were lightly roasted or moderately roasted, it was easy to drink defective flavor and unclean taste in coffee, or some aged beans were easy to drink woody taste due to moisture loss. If roasted to the second explosion, these bad flavors would be difficult to drink. This is why the third wave of coffee was popular with light roasting. As coffee growing and post-processing technology improves, we can get a cleaner, sweeter, more regional coffee. Shallow roasting can drink coffee origin flavor, such as a citrus flower beans, then must be from Ethiopia beans, if all roasted to two burst dense, these good flavors will also be lost.

Why are coffee beans roasted?

Coffee was originally only the seed of the fruit, but after treatment, it became coffee beans. The raw coffee beans themselves did not have a particularly obvious coffee aroma. Only after the coffee beans were cooked could they smell the strong coffee aroma. Therefore, the roasting of coffee beans is a process of transformation of the internal components of coffee beans. Only after roasting can the components that can release the aroma of coffee be released, we can smell the aroma of coffee. Just as food produces richer and more attractive aromas after cooking, different roasting will make coffee beans show different flavors.

[Maillard reaction]

This reaction occurs at about 150 ° C, when the coffee beans are still absorbing heat and continue to release heat during roasting. Calories cause reactions between carbohydrates and amino acids in beans, resulting in changes in color, taste and nutritional composition.

The color change is mainly due to the production of melanoids, which not only make coffee beans brown, but also affect the taste and body of coffee.

Small changes in temperature and time at this stage of the Maynard reaction can have a big impact on the final flavor.

Coffee that takes longer in the Maynard reaction will increase its viscosity, and a shorter Maynard reaction will produce more sweetness and acidity, because if the Maynard reaction time is too long, the fruit acid and the acid that will be converted to sweetness will be destroyed.

When Front Street roasters experimented with roasting coffee beans, they also varied the length and intensity of Maynard's reaction and recorded how those changes affected the final flavor.

[Caramelization Reaction]

When heated to about 170 ° C, the heat breaks down a large number of complex carbohydrates into smaller sugar molecules that can be dissolved in water, which means that the final coffee will be sweeter.

This reaction lasts until the end of the roasting process and it also contributes to the sweet aromas in coffee, such as caramel and almond.

Through the Mena reaction and caramelization reaction, we can know how the reaction produced by coffee roasting will affect the flavor of a cup of coffee. Before listening to others say that the factors affecting a cup of coffee, in fact, coffee beans account for 70% of roasting degree and 20%, brewing accounts for 10%.

Coffee beans must be roasted in a high temperature environment to have such a strong aroma and rich taste! With the roasting time and temperature of coffee beans, the same kind of coffee beans will present a variety of different coffee styles!

Generally, it can be divided into three categories: "shallow baking","medium baking" and "deep baking".

But the subtlety of taste is subdivided into eight levels: Light Roast-Italian Roast

Light Roast: Light Roast and Cinnamon Roast have intense aromas and a pronounced acidity.

Medium Roast: Medium Roast, High Roast, City Roast More coffee bean aromas, sweetness, slight acidity, typical Viennese coffee flavor.

Deep Roast: Full City Roast, French Roast, Italian Roast Strong caramel flavor, strong taste.

The degree to which a coffee bean is roasted already largely determines the flavor direction of the bean. Coffee bean roasting can be simply divided into three degrees: light roast, medium roast and medium/deep roast.

Front Street Coffee Light Roast/ Cinnamon Roast

Time of beans: from the beginning of one explosion to dense

Flavor: Cinnamon color on the surface, grassy flavor removed, strong acid, slightly aromatic, often used to brew American coffee.

Medium Roast

Time of next bean: from one explosion to the end

Flavor: Chestnut color on the surface, light taste, sour with bitterness, moderate aroma, retaining the original flavor of coffee beans, often used as American coffee or mixed coffee.

Medium Deep Bake/ City Roast

Next bean time: after the first explosion, that is, the middle of the first and second explosions

Flavor: Light brown in color, bright and lively in taste, balanced in acidity and light in acidity, and releasing the high-quality flavor of coffee. It is the standard roasting degree and the favorite roasting degree of the public.

Deep Bake/ Italian Roast

Deep baking is also known as Italian baking.

Time for beans: from the end of the second explosion to the black oil on the bean surface

Flavor: Black and oily, coffee bean fiber before carbonization, strong taste complex, bitter, with a strong roasted and burnt aroma, mainly popular in Italy, more Italian coffee Espresso use.

Light Roasted Coffee Bean Recommended

1.[Front Street Coffee Ye Jia Xue Fei Sun Red Cherry]

Flavor Description: The overall taste is layered, with a clear aroma, lemon, floral and fermented wine aroma, full of fruit juice, citrus, citric acid, nutty flavor is weak, sweet with honey flavor.

2.[Front Street Coffee Kenya Asalia]

Flavor Description: Wet aromas with ripe tomato and floral, cherry and plum flavors on the palate, bright acidity, clean and the most solid and rich taste, like the weight of African elephants! The middle part is sweet, juicy, fruity and sweet with raspberry aftertaste and green tea aroma.

3.[Front Street Coffee Panama Flower Butterfly]

Flavor Description: Floral, black tea, berry, citrus, slightly nutty finish, smooth taste, low bitterness, moderate acidity, medium finish

[Front Street Coffee Brewing Parameters]

Powder: 15g

Powder water ratio: 1:15

Water temperature: 90°C

Grindability: medium and fine grinding (78% pass rate for No. 20 standard sieve)

Filter cup: V60

[Front Street Coffee Brewing Technique]

30g steams for 30 seconds, after steams ends, water is injected to 125g in a circle, water is injected to 225g after the water level drops by half, and the total extraction time is 2 minutes.

Medium and dark roast coffee beans recommended

1.[Front Street Coffee Gold Mandning]

Flavor Description: Multi-layered, clean, balanced, lingering caramel sweetness at the end.

2.[Front Street Coffee Jamaica Blue Mountain]

Flavor Description: Blue Mountain has a very clean, very mild, chocolatey sweet, very strong body. Flavor rich and mellow, coffee sweet, sour, bitter three flavors perfectly matched, completely without bitterness, only moderate and perfect sour, lasting fruit flavor at the end.

3.[Front Street Coffee Brazilian Queen Manor]

Flavor Description: This is a balanced coffee with typical Brazilian coffee style. Nuts, chocolate flavor outstanding, sugar sweet feeling obvious.

[Front Street Coffee Brewing Parameters]

Powder: 15g

Water to powder ratio: 1:15

Water temperature: 86 degrees

Grinding degree: medium coarse grinding (No. 20 standard sieve pass rate is 65%)

Filter cup: KONO

[Front Street Coffee Brewing Technique]

30g steams for 30 seconds, water is injected to 125g in a circle, the water level drops by half and water is continuously injected to 225g, and the total extraction time is 2 minutes and 10 seconds.

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