The process of roasting coffee

Roasted coffee is the most important place to give birth to the strong aroma of coffee. In the roasting world, there is no barrier-free passport. Americans like shallow roasting and British people like deep roasting. There is no uniform standard for coffee roasting. Have you prepared raw beans and decided to bake coffee beans with exclusive flavor? If not, you might as well use your imagination to follow us on this fragrant baking trip.

Through the burning of the fire, release the aroma of coffee, sprinkle the personality of each fruit-- sour, sweet, bitter, incisively and vividly, from the insipid raw beans to the mellow aftertaste in the cup-- baking. it is the most important station for each coffee bean to outline its character and breed its fragrance during its long journey. Whether in a professional roaster, on your own fire or in an oven, coffee beans have to go through a number of chemical changes, make three popcorn-like sounds and lose 15% of their moisture by 25% by weight during this 12-16-minute conversation with a temperature as high as 450F (℃).

Baking process, like popcorn full of fragrance and joyful bouncing sound. From raw beans, light and medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.

* Raw beans-each coffee cherry contains two raw beans, and the aroma is still deep in it, waiting to be discovered. In raw beans, there is a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid, and malic acid found in wine. Baking is just right to present these beautiful sour tastes in moderation, while if you bake them too much, they will be completely masked.

When baked for 5-7 minutes, the beans begin to release water, changing from light green to orange, emitting the unique aroma of creamy roasted vegetables.

* shallow baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color, so it is also called cinnamon roast or half-city roast. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, so they are generally used as canned coffee, can not meet the real coffee experts.

* medium roasting-when roasted for 10-11 minutes, the coffee beans are elegantly brown. New Yorkers like to start each day by roasting coffee beans with fragrant milk and sugar at breakfast, so this method of baking is also called breakfast roast or city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so Blue Mountains, Colombia, Brazil. Wait for a single cup of coffee, choose this kind of baking method.

At 12-16 minutes, the oil begins to surface, and the beans are burned to a bright dark brown, called full-city roast. Some people think that the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly carved out.

* Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, it is bitter and has a long aftertaste, which is most suitable for brewing strong Espresso coffee, so it is also called Italian roasting.

Moderate roasting gives life to the coffee beans and turns into an intriguing sour, sweet and bitter taste. However, people who are sensitive to caffeine might as well choose deep-roasted beans as much as possible, because caffeine will slowly escape during roasting, so the deeper the roasted beans, the lower the caffeine content. It is said that the caffeine content in each cup of Espresso is only half that of other medium-roasted coffee.