What coffee flavor refers to, how coffee bean flavor is formed

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Qianjie-A brief introduction to the formation of coffee bean flavor

Coffee beans are the kernels in the fruits of coffee trees. They are simply the seeds of coffee. It contains a lot of nutrients, in which sugar plays a key role in the taste of coffee, and the higher the altitude, the higher the sugar content. Coffee roasting is a process that promotes the Mena reaction and caramel reaction inside the raw beans, producing more wonderful flavors. Of course, all these require conditions. The effect of roasting on the flavor of coffee lies in the size of firepower and the length of baking time. It is normal for the same bean to have different roasting methods and different tastes. It may become sour, bitter or balanced.

When the roasting degree is not good, some high-quality coffee will lose the flavor of flowers and fruits. However, no matter how good the roasting technology is, it is still limited by the conditions of raw materials, and poor raw materials cannot produce a very advanced taste. Roasting is a way to extract the taste of coffee beans. During baking, sugars and amino acids at high temperatures produce a series of complex chemical changes, known as the Mena reaction. It's like the process of frying steak from raw meat to cooked meat, and the process of baking bread.

The factors that determine the taste of coffee are linked to each other, good raw materials and the right roasting method can stimulate the potential perfect flavor of coffee, and then through the correct extraction method, the flavor will be shown in the cup.

The baking degree is simply "the length of time for the change of temperature". The most difficult part of baking is the best time to stop. If you don't stop baking at the best time, it will certainly affect the flavor of coffee beans.

The baking degree is mainly divided into four categories. Shallow baking, medium baking, medium deep baking and deep baking. In more detail, these four categories are subdivided into eight baking degrees.

Shallow baking

In all baking stages, the lightest baking degree, the coffee bean surface shows a light cinnamon color, its taste and aroma are not enough, generally used in testing, rarely used to taste. In terms of baking time, it is close to "explosion". (ps: "one burst" refers to the first burst caused by the heated volume expansion of raw beans during baking.)

Cinnamon baking

The appearance shows cinnamon, the smell of green has been removed, the fragrance is OK, the acidity is strong, the taste of coffee is light, and there is less selling on the market. In terms of time, it is about the middle of the "explosion".

Medium baking

The appearance is brown, in addition to the sour taste, bitterness also appeared, the taste is good, at this time the acid is heavier than bitter, mellow and moderate, also known as American baking. In terms of baking time, it is nearing the end of the first bursting period.

High baking

Belongs to the moderate micro-deep baking, the surface already appears a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is the most popular way of baking beans on the market. According to the baking time, when the "explosion" is over, the coffee beans are wrinkled and the aroma changes.

City baking

The appearance of coffee brown, the most standard degree of roasting, bitter and sour taste balance, so that the coffee has a multi-layered feel, so that Americans who originally prefer medium roasting change their taste and like it. In terms of baking time, it is close to "second explosion". (ps: raw beans continue to be heated after the first burst, a large amount of moisture is lost, and the volume expands rapidly resulting in the second burst. )

City-wide baking

The appearance shows dark brown, the color becomes quite dark, the surface appears oily, bitterness is stronger than sour taste, and it is suitable for coffee beans with strong characteristics such as Mantenin, Hawaii and so on. According to the baking degree, the "second explosion" is just over.

French baking

Belongs to the deep baking, the appearance appears black, throws a trace of brown, presents the thick brown color with black, the sour taste has not felt, in Europe especially in France the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for iced coffee.

Italian baking

Jing coffee beans are roasted until completely black, with a glossy surface close to coking, with only bitter taste, simple taste and sometimes smoky taste. It is suitable for highland coffee beans with thick pulp and strong acidity.

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