Relationship between roasting degree and taste of high-quality coffee beans

Coffee always gives people a stereotype of black and bitter, but it is actually like a fruit, sour and sweet. The variety and variation of flavor of lightly roasted manor coffee is not inferior to red wine. You can feel rich fruit, flower and sweet fragrance in a good cup of coffee. After trying it, you will definitely like this wonderful taste gradually.

The coffee beans we use to brew coffee are actually seeds hidden in bright red coffee berries. The ripe flesh tastes a bit like grapes with thin skin and high sweetness. When farmers pluck it from the tree, it must undergo a process of removing pulp, fermentation, washing or sun treatment, and then drying to become the so-called green coffee beans. Green coffee beans that appear green when fresh cannot be eaten directly, but must be roasted at high temperature in the machine to remove moisture, which is generally common coffee beans.

Green coffee beans in the process of high temperature roasting, will gradually lose water, color from green to brown, and then the Mena chemical reaction will produce aromatic substances, fat, caramelization. Like popcorn, coffee beans explode twice during roasting, the first at about 190 ° C and the second at about 215 ° C. The overall volume increases with the explosion, but the organic acids in the beans gradually disappear with the increase in temperature. If the temperature continues to rise above 220 ° C, the sugar will gradually be carbonized, the sour taste will completely disappear, and bitter taste will occur.

After knowing the roasting principle of coffee beans, it is very simple to distinguish the degree of roasting, which can be judged from the following items:

Appearance: Light bake-surface wrinkles, deep bake-smooth surface.

Color: Light Bake-Light Color, Dark Bake-Dark Color.

Flavor: Light baked-sweet and sour, dark baked-burnt bitter.

Preservation: Light bake-slow oil, deep bake-fast oil.

At present, the light roast coffee generally considered by the home roast coffee industry is about the interval between the first burst and the first burst stop, which is commonly known as Cinnamon Roast. This roasting method can retain more of the original coffee flavor, such as acid, aroma, sweetness and other pleasant taste, so in the international coffee cup test is also used to a similar degree of roasting.

Roasting coffee beans is not magic. There is nothing in raw beans that cannot be transformed by roasting. In the past, under the influence of traders, except for Jamaica Blue Mountain and Hawaii Kena, cheap commercial green beans flooded the market. Coffee roasters rarely had access to high-quality coffee green beans, so the roasting methods were mainly based on removing defects. In contrast, today's home roasters are quite happy, with international synchronization of high-quality coffee beans easy to obtain, roasting methods to maintain the original good taste, so that different origins of identification improved.

Because of this light-baked concept, more and more cafes are offering such products, and consumer acceptance is also increasing.