Basic knowledge of boutique coffee what is 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.