The relationship between Coffee Baking 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.