What are the characteristics of deep-baked coffee beans

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Front Street-Deep roasted Coffee beans

Coffee beans will be different in different roasting stages. After the raw coffee beans were absorbed, the color of the beans began to change, and the moisture content of the beans began to decrease. Can convert the moisture inside coffee beans into steamed → coffee beans produce carbon dioxide → coffee beans internal strength up to 25 bar (units of strength) → the first explosion: coffee beans in the baking process will produce a typical burst.

The development of the taste: the longer the baking time, the lower the sour taste and the higher the bitterness.

After boiling water, the coffee beans begin to release energy and turn brown, and they will peel again. The roasted coffee beans will increase by 1. 5 / 2 times, at which time the weight loss is at least 11%.

If you continue to roast coffee beans, you will produce the second explosion of →.

The color of coffee beans deepens and enters the middle and deep baking stage. At this time, the weight lost reached 22% of the original weight. After the second explosion, the coffee beans appear oily due to hydrolysis reaction, and begin to carbonize, which is likely to scorch if you are not careful.

As the baking time goes on, the sour taste decreases gradually, the bitter taste increases, and many aromatic molecules begin to emerge.

At the end of roasting, nearly 800 flavors are displayed, and the taste, acidity, sweetness and mellowness of coffee beans are also matured. However, roasting may sometimes give off the unlikable smell of coffee. In the last paragraph, the aroma will be destroyed and replaced by bitterness, the sour taste will not exist, and the mellowness will be too low.

The degree of roasting can highlight the original natural sour taste of coffee beans, and the energy generated by roasting will destroy more than 40 kinds of tryptic acid in coffee beans and decompose into quinic acid and caffeic acid. These products are all absorbent and may affect the taste.

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