The basics of coffee roasting teach you how to bake coffee according to the color of coffee.

Coffee roasting is looming in the imagination of most coffee lovers for good reason: the roaster is responsible for transforming an ordinary small seed into the complex, diverse and delicious "coffee beans" that we grind, brew and enjoy. Even for very experienced roasters who may have worked in the industry for many years, the transformation of coffee among roasters is always a source of fascination and excitement.

What is coffee roasting?

The process of turning raw coffee beans into roasted beans for brewing coffee is quite simple, but it is also easy to screw up. When roasting coffee, you try to heat it carefully and watch closely to make the coffee reach a specific internal temperature or "development" level.

Raw beans appear green before baking

During baking, calories not only caramel sugar and brown coffee, but also catalyze many other chemical and physical changes that, if done properly, can create familiar and surprising products. Basically, roasting uses different types of calories to produce chemical and physical changes in raw coffee.

There are three basic types of heat transfer: conduction (contact heat)-- like convection (hot air) you get from a frying pan-- like hair dryer or popcorn radiation (radiation)

How do you bake coffee?

In a simple formula: quality raw coffee + the right amount of calories + the right amount of time = high-quality roasted coffee. There are many different styles and methods of baking. Just as you can cook steak in hot pots, grills, ovens and even vacuum low-temperature cooking, different baking "machines" can range from cast iron frying pans to fully automatic stainless steel convection ovens. No matter which method is used, the chef / baker will try to judge the progress of the product and the "completion" of the beans according to the vision, smell and temperature queue.

Baked on large industrial machines, these machines roll coffee beans in heated rollers. All of our machines run manually, which means that each batch has a manual operation and determines how the baking works. The machine provides fairly accurate information about how many calories are introduced during baking and how coffee reacts, but the dynamics of each machine vary greatly. Therefore, while accuracy and consistency benefit from the advanced nature of our equipment, our success depends largely on the experience of bakers-which means their proficiency in explaining queues and their familiarity with the equipment they are using.

How to distinguish the degree of baking?

The shallow baking curve tends to emphasize the unique characteristics of coffee, while the deeper baking curve tends to emphasize more baking characteristics.

We also avoid using vague baking level descriptions such as "blond baking", "city-wide" or "Italian roasting" and instead help our customers find the coffee that works best for them by providing specific tasting instructions related to each type of coffee.