Coffee roasting and Flavor [II] Coffee roasting Coffee Flavor Light Coffee lack of Baking Flavor

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Coffee roasting is simply roasting raw beans, which vary by definition according to everyone's subjective preferences. So the final roasted coffee beans will have a lot of unpredictable disadvantages.

The common bitterness and astringent taste in baking or the simple lack of aroma and flavor will be regarded as unpredictable shortcomings, and sometimes even blame the bean roaster or environmental problems.

Maybe you all use a fixed baking method, but that should mean that your method of operation is fixed, but whether the firepower configuration is correct, and how many variables in the firepower configuration are truthfully in your hands, the purely mechanical mode of operation may be the starting point of your lack of flavor and shortcomings, so how to correspond to firepower is the key to baking.

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.

The importance of baking

Among the taste factors of a cup of coffee, raw beans account for 60%, 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, so the importance of baking is more prominent.

Baking degree

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

From the point of view of the baking degree, the deeper the baking degree, the stronger the bitter taste; the lighter the baking degree, the stronger the sour taste. The degree of roasting depends on the characteristics of the coffee beans themselves. For coffee beans that are bitter and sour, they generally choose a moderate and shallow roasting degree.