Does the baking degree of coffee beans have any effect on the flavor caffeine of coffee beans?

Coffee roasting, to put it simply, is actually the process of heating raw coffee beans. Unroasted raw beans smell only a little grassy and slightly fruity, but taste almost meaningless. The heating process of roasting coffee raw beans causes a series of complex chemical changes inside the beans, which in turn releases various flavors originally locked in the raw beans.

There is a saying about the importance of coffee roasting: the bean baker determines 80% of the flavor, while the Qianjie coffee thinks that the coffee raw bean is good enough, and the bean baker will want to retain more of the native soil layer of the origin, so the closer it is to the flavor of the producing area, it is not easy to take into account the baking style of the roaster.

According to the different heating time and speed, it can be divided into different baking degrees. The most common and easiest method is to divide it into shallow, medium and deep ones, with the following features:

What is shallow baking Light Roast

In recent years, the trend of boutique coffee is mostly towards shallow roasting, because shallow roasting can not only retain the most acidity and aroma, but also retain the most flavor from the producing areas, that is, the growing environment of coffee, which brings unique personality to beans. Coffee beans appear light brown in appearance and will not have a glossy finish.

What is medium-baked Medium Roast

Coffee beans to the degree of roasting, will begin to produce "caramelization" phenomenon, the acid begins to weaken, mellow taste stronger, so there is a sweet taste, coffee beans will have a little bit of oil on the surface.

What is Deep Baking Dark Roast

The deeper the baking, the more you need to rely on the experience and skills of the baker, so the more you can show the personal color of the baker, usually with a thick taste and throat rhyme. The deeper the baking, the more obvious the bitterness, and the bean surface will be glossy, dark brown, or even close to charcoal black.

The shallower the more sour (Yega Chevy Coffee), the deeper the bitterness (Manning Coffee)

The shallower it is, the more characteristics of the producing area are retained, and the deeper the bean baker is, the more personal display of the baker.

In principle, the deeper the caffeine content, the less it is.