Baking technology introduction to the method of baking coffee beans at home

At present, many coffee lovers not only like to brew coffee at home, but also want to roasting coffee beans at home. With the production of a variety of small coffee bean roasters, coffee lovers hope to become roasters one day.

A good baker (roaster) will have a sharp nose, he can turn low-grade coffee beans into delicious and even with coffee, so that high-quality beans play incisively and vividly. Raw coffee beans are green (known as greenbeans in English), but sometimes turn yellowish due to the longer shelf life of coffee beans, which is due to the decrease in moisture content in coffee beans. The structure of unbaked coffee beans is very hard and cannot be broken with a hammer. it must be roasted before it becomes brittle and then ground, boiled and drunk.

Raw coffee beans do not have the rich aroma of coffee that they feel when drinking before they are roasted. Roasting in a small roaster at home can only be determined by the color change of coffee beans. In the process of roasting coffee, the basic change is the taste of fruit acid → gluconic acid → glucose → caramel. When heated, the volume of raw coffee beans can expand by as much as one and a half times, because the moisture content of raw coffee beans will be evaporated into water vapor when roasted, forming carbonate gas from the surface of the beans, so that the inside of the heart of raw coffee beans becomes hollow and big, so when roasting coffee beans, its weight can be reduced by 30% to 40, which is referred to as "collecting water" in the industry.

Shallow roasted coffee beans will have a strong sour taste, while deep roasted coffee will taste bitter. Even for the same variety of raw coffee beans, the taste of coffee varies from year to year.