Coffee roasting | what is roasting? What are the chemical reactions in baking?

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The so-called coffee bean roasting (coffee roasting) refers to the heating of raw beans to promote a series of physical and chemical reactions inside and outside the coffee beans. When coffee beans are roasted, the volume of coffee beans expands and is 1/3 larger than that of raw beans.

In the process of baking, through the burning of the fire, the aroma of coffee is released, and the sour, sweet and bitter taste of ─ contained in each bean is sprinkled incisively and vividly, from the insipid raw beans to the mellow aftertaste in the cup.

Roasting is the most important station for every coffee bean to outline its character and breed its fragrance during its long journey.

Baking process, like popcorn full of fragrance and joyful bouncing sound. From raw beans, light roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.

Raw beans contain a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid, and malic acid found in wine. Baking is just right to present these beautiful sour tastes in moderation, while if you bake them too much, they will be completely masked.