What are the characteristics of deep-baked coffee beans

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Introduction to the characteristics of Qianjie-deep-roasted coffee beans

Coffee beans vary from stage to stage of baking. After the raw coffee beans absorb heat, the color changes from green to yellow, and the moisture content of beans begins to decrease. Heat converts moisture inside coffee beans into steam → coffee beans produce carbon dioxide inside → coffee beans internal pressure reaches 25 bar (pressure unit) → the first explosion: coffee beans in the roasting process will appear a very representative popping sound.

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

Dehydrated coffee beans begin to release heat and turn brown, peeling off a layer of silver. The volume of roasted coffee beans will increase by 1. The weight is lost by at least 11% at this time.

Continue to roast coffee beans will continue to produce carbon dioxide → second explosion.

The color of coffee beans deepens and enters the medium-deep baking stage. At this point, the weight loss is up to 22% of the original weight. After the second explosion, the coffee beans are oiled due to pyrolysis and begin to carbonize, which is likely to be scorched if they are not careful.

With the longer the baking time, the sour taste will gradually decrease, the bitter taste will increase, and many aromatic molecules will begin to volatilize.

At the end of roasting, nearly 800 flavor substances will be developed, and the flavor, acidity, sweetness and mellowness of coffee beans will also reach maturity. But roasting can sometimes bring out the unpopular flavor of coffee. In the final stage, the aroma is destroyed and replaced by bitterness, the acidity is gone, and the mellowness is reduced.

Moderate roasting can highlight the natural sour taste of coffee beans, while the heat from roasting destroys more than 40 chlorogenic acids in coffee beans and breaks down into quinic acid and caffeic acid, both of which have astringency and may affect the taste.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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