What is the secret of baking during baking? What is the basis for judging the baking degree?

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Qianjie Coffee briefly describes the secrets of baking in the roasting 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.

The chemical reaction of coffee beans can be judged by sound, color and taste when roasting. As the color of coffee beans continues to heat up, the color of coffee beans will change from grayish green to golden brown and then light brown to light brown, followed by a large amount of oil showing a dark brown of oil. if you continue to bake, the oil on the surface of coffee beans will dry and appear black. and emit a lot of smoke, mixed with scorching smell, this is a warning close to the ignition point, coffee beans from light to dark, due to changes in caramelization and acidic substances.

Listening to sound is also the basis for judging the degree of baking. If the temperature of the roaster is hot enough, the coffee beans will burst twice during the baking process. For example, the heat-resistant raw beans such as Mantenin and Antigua will give off the first explosion in about seven minutes, and the sound will be low and sparse. This means that the pyrolysis has been started, that is, the starch begins to be converted into caramel, and the water also spurts out of the bean table with carbon dioxide, emitting a low burst sound, and two minutes return to calm. The second explosion was sent out at about 12 minutes, which means that the coffee beans have almost been roasted, and then the coffee beans are removed from the roaster to the cooling plate, and the aroma is immediately filled with aroma!