How to choose the roasting curve of different coffee beans in order to reflect the flavor of coffee?

When the coffee tree absorbs the essence of the earth, coffee cherries are born. After coffee cherries are harvested and processed by coffee farmers, coffee beans are transported to every country for a long time. After roasting by roasters, the substances in the green beans are converted into coffee beans containing various aromatic and delicious substances. Finally, a cup of coffee is brewed by the barista or your exquisite craftsmanship.

So good coffee includes good beans, good roasting, and good brewing.

Today, let's talk about how to choose your favorite coffee by roasting degree.

What happens to coffee beans during roasting?

You may have read some baking articles in many places, mentioning various Mena reactions, water decomposition, thermal decomposition, caramelization, glass transfer phenomena, etc. In fact, it doesn't matter if you don't understand those complicated processes, and it doesn't affect your choice of coffee beans.

Roasting is to transform the chemicals in the green coffee beans into chemicals you can smell and drink. And it's a gradual variation, from light to medium to medium to deep, usually in five to eight different depths.

The lighter the baking, the closer to the original flavor of beans, usually sour, or have a floral, fruity, sweet and other interesting flavors. For friends who like a variety of regional flavors and sour tastes, Steven Store Manager usually recommends coffee from light to medium roast.

Conversely, the deeper the roast, the less the original characteristics of the coffee beans generally become, usually starting to appear caramel, smoky, bitter, nutty, etc. Generally speaking, it tastes more like coffee. Of course, there will be some exceptions, such as mellow dark roast coffee, dark roast coffee without too much acid grinding, which is a test of the roaster's skills.

So I would recommend medium to dark roast coffee for those who like coffee aroma, cocoa (chocolate), caramel, nutty, or mantinning ripeness.

Don't ignore the difference the bean dryer makes.

After understanding the difference in baking depth, let's talk about the bean dryer. Heat transfer is divided into conduction, convection and radiation. The bean dryer mainly has these types, including the direct fire type, that is, the type of fire will directly contact the beans; hot air type, through the hot air to dry the beans, will be more uniform than the direct fire, but easy to dissipate the aroma; infrared bean dryer, cast electromagnetic waves (infrared rays) to heat coffee beans, can be said to be the most uniform one, but because of uniformity, the taste of coffee beans will be too consistent, easy to be said to be dull.