How does the baker determine the aroma of coffee beans? What kind of acid will be produced during baking?

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The following questions are often asked, and today's Qianjie Coffee will talk about it.

Can you judge the degree of roasting from the color of coffee beans?

The roasting of coffee beans does not have a uniform color can be used as a basis for the degree of baking, a more accurate method should be based on the total baking time to determine the time of the first explosion.

The longer the baking time, the higher the caffeine content?

The caffeine content of raw coffee beans hardly changes with the degree of roasting (caffeine loss rate is about 10%). However, the longer the coffee is roasted, the more weight the coffee loses (the weight ratio is about 110.22%), in which case the proportion of caffeine naturally increases.

How does the baker determine the aroma of coffee beans?

When the coffee beans are roasted to a certain extent, the aroma will be gradually obscured by the roasted taste, and only proper roasting can retain the obvious aroma of the coffee. In the coffee roaster must make a choice to decide which aroma characteristics should be left behind.

For example, if the roaster wants the coffee to have a lot of aroma and taste sour, then the mellowness of the coffee should be properly abandoned.

Moderate roasting can highlight the natural sour taste of coffee beans, while the heat from roasting destroys more than 40 chlorogenic acids in coffee beans and breaks down into quinic acid and caffeic acid, both of which have astringency and may affect the taste.

Most other organic acids, such as citric acid and malic acid, reach their maximum during light baking and then decrease gradually as the baking time increases. This explains why fast baking and light roasting are more likely to show the distinct sour taste of coffee beans.