Coffee roasting technology the initial processing and roasting of coffee

The way of handling is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with a rake several times a day, so that the coffee beans can be dried evenly.

When dried, the coffee beans are separated from the skin to remove the missing meat from the sheller, which is then screened and divided into different grades.

The harvest time is not the same in different countries and regions. The harvest process requires a large amount of manpower, especially high-quality selected coffee, can only pick fully ripe red coffee cherries. Because all coffee cherries do not ripen at the same time, they need to go back to the same tree many times to pick. Coffee beans come from a mature seed called coffee cherry (cherries), which is named because of its bright red color. Generally speaking, coffee beans can be processed in two ways: wet method and dry or unwashed method.

Washing type (wet method)

Remove the unattractive meat from the outer layer of the coffee cherry, and then soak it in a large cement tank filled with water. After fermentation treatment, water-washed coffee will have a unique bright and clear flavor. After fermentation, the coffee beans are washed with clean water, then dehydrated and dried in the sun or mechanically dried. Finally, the meat and silver skins are removed by a sheller, which can be screened and divided into different grades of raw coffee beans.

Drying (dry method)

Both washing and drying can produce the best quality coffee. Generally speaking, water-washed coffee has bright acidity and consistent flavor, while dry coffee has low acidity and varied flavor. Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use water washing methods. Most of the coffee produced in Brazil, Ethiopia and Indonesia is treated by dry method, but some water-washed coffee is also produced.

The selection and grade of coffee is based on the particle size and concentration of beans, and also depends on how many mistakes there are in a pound of beans (broken beans under ripe beans, etc.). Like the best wine, professional coffee is carefully handled and selected in the production process, which can be seen in the quality of the beans, because there will be strange signs on the products, which represent the origin, the weather and the growers.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can retain the original flavor of coffee beans, but also moderate release of fragrance, is to Jamaica's Blue Mountains, Colombia, Brazil and other individual coffee, choose this roasting style. At 20 minutes, the oil begins to show an overview, and the beans are burned to an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of the coffee reaches the perfect balance, and the character of the coffee beans is clearly depicted.

Before grinding coffee beans, the processing is divided into the following rules:

First, peeling: operate the mechanical method to remove the unattractive skin and most of the unattractive meat.

Second, fermentation

Third, drying

Fourth, roasting: through roasting, raw coffee beans can release the extraordinary fragrance of coffee. Each coffee bean stores its fragrance, sour taste, sweetness and bitterness. If Deng Ye comes out incisively and vividly, you can see the heat of his baking. The big, tasteless raw beans, to the endless aftertaste in the cup, are fragrant and mellow. Roasting is the long journey of every coffee bean. Outline character, give birth to spray fragrance is a very important model. Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of talking to the hot people, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, and a sound like popcorn. And lose water. Large beans, light and medium roasted to deep roasting, the water is released again and again, the weight is reduced, but the volume expands for a long time, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a large amount of chloric acid, which gradually disappears with the baking process, releasing familiar and pleasant acids in water-such as acetic acid, citric acid and apple acids in wine. Baking is just beneficial to present these beautiful sour flavors in moderation.

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 fully developed, generally used as canned coffee.

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 brewing robust Italian Espresso, so it is also known as Italian baking. Moderate roasting gives life to coffee beans and turns them into intriguing sweet, sour and bitter imported beans. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly disappear, so the deeper the roasted beans, the lower the caffeine content, the caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, the general Espresso coffee capacity is less, if the same amount of coffee, the caffeine content is much higher.

What needs fame is that the roasting of coffee beans is divided into primary roasting and secondary roasting. The difference depends on the size of the coffee shop. Because of capital restrictions, small coffee shops have only one machine, which requires all the roasting process to be completed at once, while for large-scale coffee shops, there will be at least two machines that can work together to complete the baking process in two stages. After the second baked coffee beans are less acidic, the fragrance is clear, sweet and refreshing.