How coffee beans bake raw coffee beans how to bake coffee beans baking schedule

A good cup of coffee, delicious flavor depends on three elements, 60% is the quality and type of raw beans, 30% is the degree of roasting, and 10% is the brewing method.

Interestingly, the aroma and taste of coffee are produced only after roasting; during roasting, the water content of the coffee beans evaporates, the weight is reduced, the color is deepened, the volume is expanded, and the oil containing aroma is slowly released. In addition, a large amount of chlorogenic acid originally contained in raw beans gradually disappeared, replaced by fruit acid, and its taste varied with the length of baking time.

Baking is divided into three main stages: dehydration, mena (caramelization) reaction, and flavor development:

Dehydration occurs at the rewarming point, when the moisture of the green beans begins to evaporate and pressure begins to build up inside the beans.

When green beans begin to turn brown, it means that the Mena reaction begins, and many gases are produced at this time, including carbon dioxide, water vapor, etc. When the internal pressure is high enough to break through the cell wall, it expands, known as the first explosion; in addition to bean color, flavor development also occurs in the Menard reaction.

After the first explosion, roasting changes from endothermic (absorbing heat from the drum) to exothermic (beans releasing heat). At this point, the pores on the surface of the beans continue to increase, the oil continues to move from the bean core to the surface, the color continues to darken, and the flavor gradually develops and forms.

The degree of roasting is usually based on the characteristics of the coffee beans themselves, and the corresponding flavors are:

Very light baking (Light) no flavor and concentration at all, beans are not ripe, still green taste, used in most experiments, not suitable for grinding drinking.

Cinnamon beans are very similar in color to cinnamon, also known as cinnamon roast, high in acidity, slightly aromatic, often used to brew American coffee.

Medium roast (Media) color is dark, easy to extract the original flavor of coffee beans, taste sour with bitter, commonly used in American or special coffee.

Medium and deep roast (High) taste rich, acid bitter balance, suitable for Blue Mountain and Gili Mazaro coffee, in Japan, Northern Europe high acceptance.

City Roast, also known as City Roast, has low acidity and strong bitterness, showing coffee flavor, suitable for Colombia and Brazilian coffee, loved by the general public.

Deep roast (Full City), also known as whole city baking, no sour, mainly bitter, bitter will be aggravated, but high-quality beans will have sweet. For iced coffee, black coffee, for Central and South American people like.

French roast (French) slightly black color, bitter strong, with smoky aroma, suitable for steam pressure boiler coffee.

Italian roast, also known as Italian roast, the deepest degree of roasting, beans black and transparent, surface oil oozing, bitter and very strong burnt taste. Coffee beans have been severely carbonized, different coffee beans taste has been difficult to distinguish, suitable for Italian espresso.

To sum up, the longer the coffee beans are roasted, the lighter the sour taste, the stronger the bitterness, the less caffeine content, and the fat and thin, all according to personal preference.