What often happens in the baking process? What kind of coffee will be produced if it is not roasted properly?

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Qianjie Coffee briefly describes the common occurrence in the baking process.

Coffee roasting is that raw coffee beans remove excess water from coffee beans after roasting at a certain temperature, and some components in coffee beans are transformed into caramelized sugar and flavor oils. Roasting is a necessary stage for coffee beans to produce flavor. The flavor substances in coffee must be roasted in order to show their characteristics.

Jiaosheng: usually with a clear astringent taste and grass flavor, from dead beans or baking speed is too fast, baking temperature is too low, resulting in insufficient dehydration of bean core, Jiaosheng.

Scorched beans: scorched beans are all caused by high surface temperature, whether it is the initial baking activity to open the soybean body charred, serious scorched beans can smell the smell of asphalt. The surface of beans is also mostly black spots, and the coffee structure is loose and fragile.

Uneven roasting: there are many factors for uneven roasting of coffee, such as the size of beans is different, the development of dehydration in the front stage is not sufficient, so the color is not uniform in the stage of coffee explosion development, or the design of roaster blades, and overload roasting, may cause uneven roasting of coffee.

Extreme baking: many people pursue the flavor of coffee, or mellow, bitter taste too much, roast coffee very shallow or deep, blindly looking for their own preferences, at this time, roasting should be based on the personality of coffee beans, soft and hard, particle size these fixed personality, rather than blindly put the coffee flavor extreme route, so that the coffee taste and its nature are not symmetrical.