How does the degree of roasting of coffee beans determine? What is the difference between espresso beans and hand-brewed coffee beans? Is it better to roast Huakui coffee in the medium or lightly roast it?

Many friends who want to learn about coffee bean roasting are curious about how to determine the degree of roasting coffee beans. Should a coffee bean be deep-roasted or lightly roasted, and then how shallow and deep should it be? What are the basis for determining the degree of roasting of these coffee beans sold on the front street? This is a consultation that Qianjie often receives.

To be reasonable, you don't have to imagine how complicated coffee bean roasting is. Just like when we stir-fry, what kind of dish you want to cook an ingredient into depends on the chef's own thoughts. In short, the degree to which coffee beans are roasted deeply or lightly depends mainly on "what kind of coffee the roaster wants to make with it" or "what characteristics it highlights." Thinking around these two points, drawing conclusions, then roasting the coffee, and finally selecting the best route. This is the entire process for Qianjie to determine the roasting degree of a coffee bean.

If you find it difficult to understand, it doesn't matter. Next, Qianjie will share some ideas for determining the degree of baking. But before that, we need to have a brief understanding of what impact the intensity of roasting has on coffee. And what degree of coffee is light and what degree of coffee is deep.

Roasting of coffee beans The so-called coffee roasting, we can understand that the achievement is the process of heating beans to release charming aroma and flavor, which is not much different from frying peanuts and frying nuts. Green coffee beans will stay in the high-temperature oven for about ten minutes, during which time they will undergo multiple chemical changes due to high-temperature roasting. These changes affect various aspects such as body shape, moisture content, color, taste, taste, density, and aroma of beans. Under normal circumstances, the deeper the coffee beans are roasted, the larger the body size, the lower the density/moisture content, and then the more bitter the taste will be; conversely, the shallower the roasting, the smaller the body size expansion, the higher the density/moisture content, the more sour the taste will be.

There is actually no clear standard for the degree of roasting coffee beans. Although there are international methods such as French roasting, Japanese roasting, and Viennese roasting to distinguish the degree of roasting based on the Agtron color value (coffee bean table/coffee powder color value), these can only be used as a reference. In actual roasting, the color of the coffee bean surface will vary depending on the processing method and roasting method, which will have different difficulty in coloring. For example, Qianjie Boundary Estate·Xizhao in Qianjie Bean List is an anaerobically sun-treated coffee bean. Because a lot of sugar adheres to its bean surface during processing, this bean will be more easily colored than most conventionally processed coffee beans.

The color value measured on Front Street is 59. If we follow the judgment in SCAA's Agtron color value card, it already belongs to deeply roasted coffee beans. But in fact, it has a very rich sour aroma of flowers and fruits, such as grapes, passion fruits, apricot peaches, and floral fragrance. So if it is defined as a deeply roasted coffee bean, it is estimated that many friends will misunderstand it and think it will be a bitter coffee without acid and burnt aroma. Therefore, our definition of the degree of roasting is more based on its taste and the roasting process of the coffee beans. For example, light roasting refers to the roasting of coffee beans in the range from one burst to the end of one burst. At this time, the coffee beans baked do not have much burnt aroma because the organic acid has not been completely decomposed, so the sour taste will be the dominant flavor in coffee., with relatively little bitterness and light taste;

Medium-roasted usually refers to the end of the first burst to the beginning of the second burst. Because the coffee beans baked at this time have experienced more caramelization and Menna reactions, the sour taste in the coffee is no longer as much as that of lightly roasted coffee., but still retains a certain sour aroma. The taste is balanced and has a high sweetness; deep-baked beans refer to beans that are baked after the second burst. Because the beans have undergone a very full caramelization reaction, the coffee itself will have a very strong caramel, chocolate, nuts, etc. Type aroma. The sourness of coffee is basically decomposed, and the remaining small amount of sourness will be covered up by a large amount of burnt aroma. The taste of coffee will be more mellow.

Once we are familiar with the differences between different degrees of roasting coffee, we can then roast the target coffee beans according to our needs.

So, how should the degree of roasting of coffee beans be determined? Usually Qianjie will first determine the main use of the coffee bean, such as whether it focuses on making espresso or whether it is used for hand brewing. If it is espresso, then there is a high probability that the roasting degree of the coffee bean being roasted will be between moderate and deep. After all, the production of espresso will include milk coffee, and coffee with higher acidity is not suitable for the production of milk coffee, because the mixture of acid and the sweetness of milk will be more abrupt. Therefore, beans that usually focus on espresso will be roasted slightly deeper, less acid and less obtrusive, and more burnt aroma can be provided to ensure that the taste of the coffee will not be easily concealed by milk. For example, Qianjie Essi Huakui in Qianjie Bean List has a moderate roasting option specially set up for espresso.

If the focus is on the production of hand-brewed coffee and cold-extracted coffee, then Qianjie will consider more how to amplify its characteristics. But what everyone needs to know is that this characteristic is not just the flavor, but also people's classic impression of coffee in a certain production area. For example, when it comes to Indonesia's Mantonin, everyone's impression of it is more of the strong burnt aroma brought by deep baking. Unique herbal flavor, wood agarwood, rich spices, and a faint acidity, mellow taste and strong sweetness. These all require deep baking to express them. Therefore, like Qianjie Lindong/Golden Mantelin in Qianjie Bean List, Qianjie uses deep-baked curves to cook, so that everyone can drink the classic delicacy in their impression.

If it is Panamanian rose summer, Qianjie will want to highlight the unique flavor of this variety and origin, the charming jasmine aroma and the round citrus fruit flavor. In order to highlight the flavor of flowers and fruits, we need to prevent the roasting of coffee beans from progressing too deeply, avoid the fruit acid being worn away and the flower fragrance being concealed by the burnt aroma. Therefore, you can see that the Panama rose summer in the Qianjie Tmall Taobao bean list, such as Qianjie Panama Poquet rose summer, emerald red label/green label·rose summer, etc., all adopt a medium and light baking degree.

In addition to the final use of the beans, we also need to combine various factors such as the particle size, appearance, processing method, and moisture content of the beans to determine what baking method and degree of baking to use. There are many aspects that need to be covered, so baking beans is not a simple matter. So, the above is all the content shared by Qianjie this time. It is still the same sentence that whether the beans are roasted deeply or lightly depends on what kind of coffee you want. Let's first imagine the final goal, and then based on the actual situation. Develop the roasting method and degree ~

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