Roasting technology of coffee beans sharing baking coffee beans at home

Nowadays, many coffee lovers prefer to roast coffee beans at home, besides brewing coffee at home. With the production of various small coffee roasters, coffee lovers hope to become roasters one day.

A good roaster has a keen nose and can turn low-grade coffee beans into a delicious and even coffee, while making high-quality beans to the fullest. Green coffee beans are green in color, but sometimes they turn pale yellow due to their longer shelf life. This is due to the decrease in water content in the beans. Unroasted coffee beans have a very hard structure and cannot be broken with a hammer. They must be roasted before they become brittle and ground for drinking.

Green coffee beans do not have the aromatic, rich coffee aroma that you feel when drinking them until they are roasted. Roasting in a small roaster at home can only be determined by the color change of the coffee beans. In the process of roasting coffee, the basic change is fruit acid → gluconic acid → glucose → caramel flavor. Raw coffee beans when heated its volume expansion can be made to one and a half times, because in the roasting of raw coffee beans will be evaporated into water vapor, carbon dioxide gas from the surface of the beans discharged, so that to raw coffee beans inside the beans become hollow and hair, so when roasting coffee beans, its weight can be reduced by 30 to 40 percent, the line is referred to as "water collection."

Light roasted coffee beans tend to have a stronger sour taste, while dark roasted coffee beans tend to have a bitter taste. Even if it is the same variety of green coffee beans, because of the relationship between different years, coffee taste will also have different changes.