Coffee roasting knowledge

Through the burning of the fire, the special aroma of coffee can be released, sprinkling the personality of each coffee bean: sour, sweet and bitter, from the insipid raw bean to the endless aftertaste in the cup. Roasting-is the most important station for each coffee bean to outline its character and breed its fragrance during its long journey.

Coffee beans in this 12-16 minutes long, the temperature is as high as 232 degrees, in the process of conversation with the hot cut, after many chemical changes, three times popcorn-like crisp sound, and the loss of 15% of the moisture of 25%. From raw beans, light and medium roasting to deep roasting, moisture is released again and again, the weight is reduced, but the volume expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid found in wine. Baking is just right to present these beautiful sour flavors.

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasting-when roasted for 10-11 minutes, the coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so blue mountains, Colombia, Brazil and other single products of coffee, more choose this roasting method. At 12-16 minutes, the oil begins to surface, and the beans are burned to an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly depicted.

Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for the strong Italian Espresso, so it is also called Italian baking. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because caffeine will slowly escape during deep-roasting, so the deeper the roasted beans, the lower the caffeine content, and the caffeine content in a cup of Espresso is only half that of other medium-roasted coffee.