Roasting Technology of Coffee beans

The roasting of coffee beans is a very technical work. The raw beans are heated and cooked, and the moisture is removed to make them inflate. Through this procedure, the unique aroma and flavor of coffee can be produced. Generally speaking, if the frying time is short, the color of the coffee beans will be light brown and sour. If the roasting tone is dark, the bitterness will be enhanced and the color will be dark brown.

Therefore, the roasting of coffee beans is divided into several different degrees: 1. The lightest fried roast. two。 Shallow fried baked 3. Ordinary fried baking. 4. A slightly thicker bake than usual. 5. Medium fried 6. Slightly stronger fried roast 7. Strong frying and baking. 8. The thickest and most intense baking.

How to tell whether coffee beans are good or bad:

Smell: fresh coffee beans have a strong smell, otherwise tasteless or bad smell

Look: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete.

Pressure: fresh coffee beans are crisp and fragrant when they crack.

Color: dark black coffee beans, brewed coffee with bitter yellow coffee beans, boiled coffee with sour taste.

Good coffee beans: neat shape, bright color, roasted by single stir-fry. After cooking, the flavor is mellow and the stamina is strong.

Bad coffee beans: different shapes, incomplete individuals, light fragrance after cooking, not sweet enough.