Coffee baking book reasons for roasting coffee beans at home

Reliable, economical, golden touch

When I published the first edition of this book in 1996, roasting coffee beans at home was something only dedicated coffee addicts could do. Roasting coffee beans was a very difficult thing to master at that time, and roasters had to struggle to figure out a way to roast coffee beans to a moderate brown.

To this day, roasting coffee beans at home is still a tricky task, but at least there is enough background knowledge to help us explore this murky territory. People who want to roast their own coffee at home no longer have to tinker with their own, assemble their own bean-roasting appliances, or stir the beans in a pan all the time; at least ten new bean-roasting appliances have crept into the market, and some coffee-equipment stores are gearing up to enter the market. Today, people who roast coffee at home no longer have to go it alone and talk to coffee beans alone (although a few of us still insist on doing so for health reasons), and there are many websites and chat rooms dedicated to this group, so that our passion for roasting coffee beans at home can resonate more.

Roasting coffee beans at home, however, is something that only a few passionate people do, and these people are more curious about the underlying principles because they start roasting coffee beans themselves.

Roasting coffee beans can be as simple as this: once you know what you're doing, the difficulty of "roasting coffee beans at home" lies somewhere between "cooking eggs" and "making great pasta with white sauce." If so, why don't more people play for themselves? Why isn't baking coffee beans at home as common as baking cakes, pastries, pasta, popcorn?

First of all, most people don't know how different coffee brewed from freshly roasted coffee beans can make people's eyes light up and how different it is from the stale coffee they usually drink. But in other words, almost everyone knows how delicious freshly baked bread is, and almost no one disagrees that popcorn popped at home tastes better than popcorn that tastes like rubber. However, the aroma of coffee beans drifting out of the bean dryer has long become a yellow flower in the vast mind of most people, difficult to remember.

The second reason is that people don't know how easy and fun it is to roast coffee beans at home. Before advertising and convenience food became popular, it was almost a national movement.

Reasons to roast your own coffee beans

So for those of us who didn't smell roasted coffee beans as children, or who live in the new development area of the United States and remember only Pepsi and Maxwell instant coffee, what's the reason to roast coffee beans at home? Roasting your own coffee beans is a simple task, but it is also a forgotten art. So why do we bother baking? Here are some of the most important reasons:

Freshness and best flavor: stale bread is not like stale coffee, the former is not fresh and can not be eaten, the latter even if the taste has gone bad, but still can be used to drink, some people even enjoy it! However, in the world of coffee, in just a few days, the taste of drinking would be far different! Freshly roasted coffee beans within one or two days of roasting, brewed coffee will have an explosive taste with a strong aroma, this volatile aroma seems to reverberate in the human nervous system, continuously oscillating in the brain like Aura (Greek art air dancer). Coffee brewed with real fresh roasted beans has an aftertaste that can keep you immersed throughout the morning, but if the beans are roasted for about a week, the aftertaste may last only a few minutes. Part of the reason why the shoemaker described in Eduardo Phillips's article has constant surprises must be attributed to the coffee he drinks, fresh beans that his grandfather roasts on his balcony every week, rather than half-stale coffee beans bought from the supermarket.

Coffee flavor is best on the first day after roasting, and after that time, coffee flavor declines cruelly and rapidly. Because after roasting, coffee beans themselves will release carbon dioxide, blocking the attack of oxidation, but after the emission of carbon dioxide time, fine coffee flavor oil will be oxidized and taste. Therefore, for coffee addicts, the shared smell of freshly brewed coffee beans is undoubtedly the biggest reason why they choose to roast their own coffee beans.

Understandably, if the coffee beans are roasted in the store after appointment, or if the roasting location is very close, you may be able to buy fresh coffee beans; however, due to the rapid expansion of regional and national specialty coffee chains, the coffee beans they use may have been roasted thousands of miles away, and it has been in your hands for many days! But the coffee beans sold in these boutique coffee chains are not completely useless, at least they are fresher than pre-ground coffee or canned coffee, but they are definitely not as fresh as the coffee you bake in your kitchen at home!

·Personal satisfaction: Roasting coffee beans at home can give us a sense of hands-on satisfaction, because we grew up in a purely consumerist society, and once we can solve the mystery of roasting coffee beans through our own hands (in fact, we have been deceived for a long time), how successful it is! Roasting coffee beans at home is an art. Perhaps it should be said that it is a non-mainstream art, but it can be a very productive art.

·Saving money: Obviously, this factor is more important to some people than others. The green coffee beans you need to roast your own coffee beans at home can save you about 25% to 50% of your expenses, depending on how you buy them and where you buy them. You can find a guide to buying green coffee beans in the Related Resources section.

Become a coffee expert: To really understand a coffee bean, you have to roast it yourself! Furthermore, once you start roasting your own coffee beans at home, it's possible to develop a personal "green bean collection." Unroasted green coffee beans are less uncertain about preservation. After one to two years of storage, the flavor will be slightly different, but it will still taste interesting, and even after a few years of roasting, it will still be suitable for drinking. As long as you store it correctly, some coffee beans will even perform better after aging. So you can stock up on a few of your favorite coffee beans and choose which ones to roast on a given day according to your mood or the taste preferences of your visitors. The idea for a "raw bean collection" can be found on pages 126-127.

:: The right to boast: Imagine if you were roasting a recipe of Guatemalan Huehuetenaego beans and Sumatra Lintong beans in your kitchen, giving off a dense but pleasant smoke, while your friend came to dinner with a bag of weeks-old homemade coffee beans from a street cafe. I do not want to say more about this kind of thing, after all, ingratiating and boasting behavior is not worth encouraging, the front so body, just to let you feel this picture!

Romantic feelings: Finally, roasting coffee beans by yourself can give you a deeper understanding of the dramatic evolution of coffee and its romantic feelings. Although the author has praised the coffee industry for more than 20 years from semi-professional to professional identity, the part of feeling romantic feelings still belongs to the stage of yellow mouth children. The romance of coffee is when a bunch of hard, tasteless greyish green seeds suddenly magically transform into the aromatic vehicle we crave and become the topic of conversation after drinking.