Boutique Coffee Science unveils the mystery of coffee roasting

It may be hard to imagine that there are 700 to 850 aromatic substances in a small coffee bean locked in the raw bean in the form of a password. But raw coffee beans cannot be detected without roasting these aroma factors, it is just a code. It can be seen that coffee roasting is very important to coffee.

What is coffee roasting?

Many people think that coffee roasting (also known as frying) is very mysterious. In the words of Uncle Hao Fang Coffee beans, coffee roasting is simply decoding the legendary story of a certain kind of coffee in the energy of fire. Raw beans that do not appear to have the color and taste of coffee contain fragrant substances that are so complex that they cannot be detected when they are not roasted. Basically, the roasting of coffee is a kind of high-temperature coking, which completely changes the substances inside the raw beans, produces new compounds, and recombines to form aroma and mellow flavor. This effect only occurs at high temperatures. If you only use low temperatures, it will not cause decomposition, no matter how long the coffee beans are not cooked.

Humans know that an Arabica coffee contains 700 to 850 aromatic substances, which are called aroma factors. The aroma factors of different coffee are different due to the growth environment of varieties, including soil, precipitation, planting conditions, and even wind power and treatment methods. The flavor of coffee is the most complex aromatic substance in the world. Lavender contains only 150 aroma factors, but without baking, these aroma factors are imperceptible, it's just a code.

The relationship between coffee roasting and coffee flavor

Those who like coffee have their own preferences for the flavor of coffee. Let's see what's in the coffee cup. Caramelized sugar, flavored oils and other substances and about 1% caffeine make up a cup of coffee. The flavor oil determines the flavor of a cup of coffee. Coffee roasting is to pyrolyze the aromatic substances in coffee raw beans into aromatic oils under the action of energy. This is the whole core of baking. If there is no flavor oil in the coffee, stir-frying coffee and stir-frying old corn are the same thing.

During the whole process of baking, the baker adjusts the fire and time. Make the coffee produce physical and chemical changes. The first stage is the physical change, the heat takes away the moisture in the raw coffee beans, and the color also changes from grayish green to light brown. The woody structure of raw coffee beans expands, and when you hear a crackling explosion, the coffee goes into a chemical change, that is, the pyrolysis changes, the sugar is converted into caramel, and the flavor oil begins to form from this moment.

People all over the world have a relatively unified preference for flavor, forming a unique group demand, such as New York, most people prefer urban baking, but because the city is inhabited by different races, so also sell a variety of roasted coffee beans, the change is also quite rich.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking.

Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees. Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.

The degree to which coffee is roasted

An explosion is very important for coffee roasting, and many friends have asked me when to stop baking. I said that as long as the coffee enters the pyrolysis change, it can stop baking at any time. It depends on the individual's understanding and taste of coffee. We say that 700 to 850 aromatic substances are locked in the raw bean in the form of a password. Then this decoding starts after an explosion. Coffee roasting is to use the language of fire to interpret the legendary story hidden in the raw beans of coffee.

Finally, the classification and stages of baking are attached.