What is the relationship between baking and extraction? How should different degrees of baking pass through different extraction

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Front Street Coffee Talk about the different degrees of roasting on coffee extraction? The roasting degree of coffee can be generally divided into light roasting, medium roasting and deep roasting. Light roasting retains more of the flavor of the beans, and coffee at this level of roasting can clearly highlight the floral and citrus flavors of coffee; as coffee is roasted deeper, reaching a medium roast, these subtle flavors are drowned out by more intense chocolate and nutty flavors; if coffee is roasted to a deep roast, bitterness will be more intense.

Taste isn't the only difference in baking. When coffee is roasted longer or hotter, its fibers become looser, and the surface of the beans becomes more porous, so the dissolution rate is higher. This is one of the reasons why espresso coffee is usually made with medium and dark roast coffee, because the substances we want to dissolve in coffee can be dissolved in a short time.

The extraction of a good cup of coffee depends on whether the extraction rate is within the correct range of values. In coffee extraction, the fruit aroma and acid in coffee are extracted first; then, the sugar in coffee is extracted, bringing the sweetness of coffee; the bitterness will be extracted finally.

If the coffee is not fully extracted, the coffee tends to be sour because the sugar has not had enough time to be extracted, but if it is over-extracted, the coffee tends to be bitter. Because deep roasts are porous, extraction is slower, which is why light roasts usually use slower extraction methods, which also means that if you use exactly the same extraction parameters, the same coffee at different roasts will give you different tastes and tastes.

A cup of light roast coffee will bring more complex flavor, the slower the extraction time, the more complex the flavor extracted.