Coffee roasting introduction to the principle of coffee roasting

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Roasting turns green coffee into fragrant brown beans, which we can buy in our favorite shops or cafes. The temperature of most roasters is kept around 550 degrees Fahrenheit. Throughout the process, coffee beans have been moving to prevent them from burning.

When the internal temperature of coffee beans reaches about 400 degrees Fahrenheit, they begin to turn brown, and the aromatic oil caffeine alcohol locked inside coffee beans begins to appear. This process, called pyrolysis, is at the heart of baking-it produces the taste and aroma of the coffee we drink.

After baking, cool it with air immediately. Baking is usually carried out in the importing country because freshly roasted coffee beans must be delivered to consumers as soon as possible.

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