What is the basis of the roasting degree of coffee beans? How the roasting degree affects the flavor of coffee

Coffee flavor, 60% source raw beans, 30% source roasting, 10% source brewing. It can be seen that there are many factors affecting the flavor of coffee. So, as a roaster, how to determine the degree of roasting of coffee beans? Let's talk about the confirmation of baking style today.

Need to remind everyone to pay attention to two points, coffee is that each roaster has different understanding of coffee beans and choose different roasting degree, it may not have absolute right or wrong, it is only a choice of flavor performance, it is not a universal standard. The second point is that the degree of baking is not a strict standard.

In general, the baking degree is named after the color of coffee beans, that is, a standard color swatch, from which we often refer to cinnamon, urban, Viennese, French and deep French in textbooks. This standard is only a general term in international terms, and there are often some exceptions in actual baking, and such exceptions are not uncommon. For example, beans in some producing areas are not easy to color, and further baking will produce a bitter taste, and baking has to stop here, although the color is very light, but its flavor has been formed. In other producing areas, the bean body may appear darker because of the higher caramel content after baking, in which case the color value is only a reference standard.

Some people will use the furnace temperature as the standard of baking degree, but in fact, there are some differences among different brands or technical routes of roasters, and the comparison of furnace temperature between different roasters is also very different. this is also the case where we often have 230-240 degrees in the baking curve in Japan.

Roasting is to change the chemical and physical properties of raw coffee beans into roasted coffee products, with a duration of 10 to 15 minutes and a temperature as high as more than 200 degrees Celsius. After many chemical changes, they make a first and second explosion, such as popcorn, and lose moisture, causing the raw beans to expand and change their color, taste, smell and density. With the baking process, chloric acid disappears, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid found in wine. As a result, it produces the special flavor of coffee.

In theory, the right time can be chosen after an explosion. However, in order to avoid risk, it is usually not immediately after the explosion of beans, but also need to develop two or three degrees to make its aroma more full. That is, from two degrees Celsius after the first explosion to a little bit after the second explosion, with a total of only 10 degrees Celsius, we will roughly simplify into three styles: light baking, medium baking and deep baking, so we can see that in fact, their firing temperature is not very different. sometimes there may only be a difference of two or three degrees, but the appearance is already very different, so we will combine color, shape and taste to describe the baking degree of a coffee bean.

From a baking point of view:

Shallow roasting refers to the coffee beans from the middle of the explosion to the end of the explosion, and at the initial stage of the reaction between enzyme and Mena, the organic acid of the coffee bean has not been completely cracked, so the sour taste will be more eye-catching and bitter, so it is very suitable for friends who like sour coffee.

Medium baking usually refers to the period from the end of the first explosion to the second explosion, when the baking process is caramelized and reacts more with Mena, which, although still sour, is significantly weaker than light baking. At this time, the sour and bitter is more neutral, so the sweet flavor is more prominent, very palatable, changing to caramel, chocolate and so on. This kind of roasting degree tends to release the best characteristics of boutique coffee, and it is also the most commonly used roasting degree of front street coffee.

Deep baking often refers to the beans after the second explosion, the caramelization reaction is coming to an end, dominated by Mena reaction, resulting in resin rhyme, spicy rhyme, carbonized rhyme and other odors.

So how do we decide on these different levels of baking?

The first basis is history. In the past, consumers did not have a high demand for the flavor of coffee and paid more attention to its function. During that long period, the roasting degree of coffee was surprisingly consistent-depth. Therefore, in this period of hundreds of years, the style of the large coffee producing areas is mainly mellow, such as Mantenin, Brazil, Colombia, or the Blue Mountains, while the Blue Mountains are mellow and not bitter by comparison. Perhaps this is also an important reason why coffee became the king of coffee in the old times. The impact of this baking is far-reaching, and to this day, some consumers have the habit of asking for sugar and milk when ordering coffee.

Therefore, in the choice of roasting, coffee beans from these classic producing areas, we will try our best to return to the times and maintain the classic mellow taste.

Take Mantenin as an example, Manning's unique "heavy taste" makes it drink with a sense of pleasure and gallop. There are not a few men who like it, and now many female friends also like it. Indonesia is the largest archipelago country in the world, with the title of Thousand Islands. Indonesia's higher altitude, volcanic ash soil, and its gas

The characteristics of climate are all excellent conditions for the growth of Arabica coffee trees. Sumatra is known as the Spice Island, and the coffee trees in the mountains are associated with wild animals, cloves, cardamom and pepper, coupled with the unique three-stage drying method (wet planing). Create Mantenin's unique flavor: unique herbal flavor, forest aroma, suitable acidity, mellow but like the sweetness of life, strong sweet.

The granules of Mantenin coffee beans are larger and the beans are harder. In order to highlight its famous mellow, low acidity and native herbal flavor, Qianjie uses deep baking. If we say the coffee beans are roasted light or medium, the taste may not be as mellow as we like, and the acidity will be more prominent, which is no longer the favorite Mantenin coffee. Of course, if anyone likes sour mantenin, they can also try medium baking. Then again, if there is no mantenin flavor, shall we also call it manning?

The second basis is the shape and characteristics of beans. For example, Yejasuffi coffee beans will choose shallow roasting. It is not that this producing area shows good acidity, but on the contrary, it is because of the extremely shallow baking that leads to its sour performance.

In order to sell most of the coffee beans, farmers do not like to grade products according to size in traditional countries like Brazil, Manning and Colombia, as mentioned just now. Ethiopian coffee will have large and small defective beans that will only rule out bad taste, while for different sizes, raw bean varieties are usually marked by native species [Heirloom native species].

Essel's beans are large and small. When baking, you should roast the big coffee beans, but not the small ones. A safer way is to bake them out as soon as possible. Some people say, isn't it possible to bake evenly with high technology? The nature of the wood structure of coffee beans determines that their thermal conductivity is very slow. If there is too much difference between soybeans and adzuki beans, this thermal conductivity cannot be achieved evenly. Although it can slowly reduce the firepower after dehydration and prolong the baking time, this way of boiling frogs in warm water can make the bean salad look uniform, but the aroma characteristics are inevitably dull due to long baking. This is also a trade-off. Esser beans are floral and sour, and Qianjie is baked as light as most bakers.

For example, the rose summer flower and fruit tune is different from most varieties of coffee, and many comments think it is medium-shallow baking because of its characteristic. One characteristic of the rose variety is that its narrow shape causes it to be larger than some varieties, especially the Essex beans, which have been unanimously recognized as shallow-baked. The size of two or three small grains is often the same as that of a rose, whether you like it or not. It takes longer to bake. On the other hand, from the principle of baking, baking as much as possible without bitterness will produce more aromatic qualities and lead to more flavor changes, which is the pursuit of baking.

Whether they are bakers or drinkers, they have different understandings and views on coffee, and sometimes there may not be a complete standard answer, just a different choice.

-END-