Coffee common sense the roasting process of coffee after picking
Roasting is the last and most important step in the processing of coffee beans after they have been picked. Green coffee beans cannot be used directly to make drinking coffee. All coffee beans must be roasted before grinding and brewing.
Unroasted coffee is often referred to as "green coffee" and has a shelf life of up to a year compared to roasted coffee. Green coffee beans are small, dense and very hard, and people who are not in the coffee industry may not recognize them. Green coffee has a grassy taste, almost unlike the coffee beans we normally imagine, in appearance and flavor. It is the roasting process that produces coffee's unique flavor and wonderful aroma.
Generally speaking, coffee roasting is a "time-temperature" interdependent process, in which physical changes and chemical reactions occur in raw coffee. During the initial stages of roasting, green beans gradually turn yellow and water is gradually expelled. When the temperature rises to a certain threshold, the first burst occurs and the coffee beans become larger. In the second stage of roasting, as the temperature of the beans increases, a series of complex chemical transformations begin to occur, and the coffee beans continue to increase in size and color. As the temperature continues to rise, aromatic oils form on the surface of the beans, resulting in a second burst. Many of the ingredients extracted from brewed coffee do not exist in green coffee at all, but are produced during the roasting process.
Finally, deciding when to end roasting: the beans move from the roasting bin to a cooling bin where they cool and stop reacting chemically.
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Coffee roasting knowledge Coffee Deep roasting and shallow roasting
Deep roasting and light roasting is simple, coffee beans are called deep roasting after the second burst, and before the first explosion is dense to the second burst, it is called light roasting to medium-deep roasting, and the color is closer to black with the deeper the roasting. First of all, let's talk about deep roasting. When it comes to deep roasting, be sure to talk about the legendary figure of the coffee industry-Alfred Peet. Mr. Pitt devoted himself to promoting heavy baking in the 1960s
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Several acids in roasted coffee
There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University). According to the first edition of the chemistry of quality, there are mainly the following acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases with the deepening of deep roasting, and decreases with the deepening of deep roasting.
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