High-quality coffee learn the roasting method of coffee beans

When high-quality coffee beans are picked, the most important steps in making it gourmet coffee are roasting and blending.

A master baker must have the temperament of an artist and the rigor of a scientist. This ensures that the sugar and other carbohydrates contained in the coffee are carbonized during the roasting process, resulting in the well-known coffee fat, resulting in good coffee of high quality and consistent style. Technically, this subtle chemical isn't really fat (because it dissolves in water), but it is the source of coffee's aroma.

Professional coffee is generally roasted in small batches. The most common baking methods are: drum baking and hot air baking.

A drum roaster roasts coffee beans by burning gas or wood in rotating vats.

When the desired roast is reached, the beans can be poured into a cooling funnel to prevent overroasting.

Hot air roasters, also known as fluidized air roasters, roast coffee beans by tumbling them in hot air.

Most green coffee beans are roasted at temperatures close to 400 degrees. During roasting, coffee beans expand by more than 50% in volume, while their weight decreases.

Lightly roasted coffee beans range in color from cinnamon to light chocolate. Because of its sour taste, it is generally not used to make espresso coffee.

Deep baking, in comparison, the bittersweet flavor is more intense. The aroma extracted from coffee beans is proportional to the roasting time.

The deeper the roast, the less caffeine and acidity. Dark roasted coffee beans range in color from a satiny chocolate to a shiny brownish black. The deeper the roast, the more burnt you will taste and the lighter the flavor of the coffee beans themselves.

A particularly dark roast coffee bean will have a smoky taste and is better suited for regular coffee than espresso.

Many bakers use the following terms to describe different degrees of baking: cinnamon, medium roast, urban, fully urban, French, and Italian.

On the West Coast of the United States,"French style" is often used to describe the deepest baking. You know, this term has nothing to do with the origin of the coffee or the roasting of the coffee.

There are more than 100 coffee origin regions in the world, and the coffee beans produced are unique. Coffee beans are blended to balance the flavors of coffee to create an unparalleled taste.

Single coffee beans generally lack the complex flavors necessary to make a good cup of coffee. Many coffee blends contain three to seven different types of coffee beans.

A master roaster knows the characteristics of each bean and blends them artistically to create a desired new flavor. A master roaster's knowledge of blending coffee beans is one of the highest trade secrets.

In the United States, 100% Arabica coffee beans are used to blend the finest coffee blends. As mentioned earlier in this article, in Italy, some Roberto beans are added to coffee blends to add oil, caffeine, and complexity to the coffee flavor. Italy has several generations of experts in blending coffee beans.

Baking first or mixing first is always a question of debate among bakers. Generally speaking, roasting each individual coffee first and then blending will maximize the different flavor characteristics of each coffee to produce the best results. Blaser Classic coffee beans from Swiss Coffee people use this method to bring the most delicious coffee enjoyment to everyone.

Freshly roasted coffee beans release hundreds of chemicals, It takes a day or two for it to dissipate and reach its best flavor.

Today, many high-quality roasters, such as Blaser, package coffee beans in sealed bags with one-way valves to allow the release of gases so that the beans are not stored in gases that are destructive to them. This packaging helps to preserve the good flavor of the coffee beans.

If coffee beans are not packaged in this way, when the package is opened, the coffee beans will begin to deteriorate. The oil on the surface of coffee beans can also go bad easily.

After the coffee beans are opened, if stored properly, the coffee beans will remain absolutely fresh for 10 days. We recommend that coffee beans be stored in clean, dry, airtight containers and in a place that is protected from light.

We do not recommend storing coffee beans in the refrigerator because coffee beans absorb odors from the refrigerator. Similarly, we do not recommend freezing coffee beans, which will also damage the quality of coffee beans, unless you want to extend the shelf life of coffee beans.

Usually a week for a cycle, use up and buy new coffee beans, it is ideal.