How does the flavor of coffee beans come from? what is the introduction to the flavor of coffee beans?

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Qianjie-the source of coffee bean flavor

Baking is the most attractive part of the coffee industry. Coffee beans are almost tasteless and taste directly with a rather unpleasant vegetable flavor, but when roasted they turn into incredible, aromatic and complex coffee beans. The smell of freshly roasted coffee and ripe beans is refreshing and tastes delicious.

There have been a lot of studies on the commercial roasting of relatively low-quality coffee beans, most of which are about the efficiency of the baking process and how to make instant coffee. Due to the lack of interesting flavor of these low-quality coffee, there are few studies on how to develop the sweetness of coffee or retain the unique flavor from specific local conditions or specific varieties.

Fast or slow? Shallow or deep?

In short, the roasting of coffee actually refers to how deep the final color of the coffee beans is roasted (light or deep roasting) and how long it takes (fast or slow). It is not enough to understate that a certain kind of coffee is lightly roasted, because the coffee may be stir-fried quickly or slowly, different roasting rates will have very different flavor performance, while the color of coffee beans look very similar.

When coffee is roasted, a series of different chemical reactions take place, many of which lead to weight loss and, of course, water loss. Slow frying (roasting in 14 minutes and 20 minutes) will have a higher weightlessness ratio (16% to 18%), and fast frying can be completed within 90 seconds at most. For a relatively expensive cup of coffee, slow frying will lead to better flavor development.

During the roasting process, there are three factors that determine the final flavor of coffee that must be properly controlled: sour, sweet and bitter. In general, the longer the total roasting time, the less sour it leaves. On the contrary, the bitter taste becomes stronger with the longer the roasting time, and the deeper the roasted coffee will be bitter.

The development of sweetness is a bell-shaped curve, between the peak of sour and bitter taste, and good coffee roasters know how to make coffee beans reach the highest sweet spot in every roasting degree. But whether you're using a baking method that makes both sour and sweet, or another baking method that makes it extremely sweet but relatively weak, if you're using poor-quality coffee beans, adjusting the roasting method may not help.

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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