Boutique coffee common sense roasting coffee common sense

The most important step in influencing coffee flavor is the roasting method.

There are many factors affecting baking, such as climate, humidity, hardness and moisture content of raw beans. Because there are many variables, baking experience is the most important key.

Coffee beans before roasting, there is an earthy smell, after roasting, it will emit a strong aroma. The roasting degree of coffee beans also affects coffee flavor and caffeine content. The lighter the roast, the stronger the acidity and the higher the caffeine content. The deeper the roast, the lighter the sourness, the more bitter and sweet the caffeine content.

Baking process:

When the beans are baked at over 200 degrees Celsius, the water begins to evaporate, the volume expands and the weight decreases. The deeper the baking, the more weight loss.

Another phenomenon is that during the roasting process, coffee beans will release carbon dioxide. After roasting, the ripe beans will continue to exhaust within 30 days, which helps the coffee beans to keep fresh. This is because when carbon dioxide is emitted, oxygen molecules are not easy to invade and destroy the flavor of coffee. Coffee beans will not oxidize. If the coffee beans are oxidized, the flavor will quickly deteriorate, so the coffee brewed with fresh coffee beans has a particularly good flavor.

Baking tips:

Tip 1: Get the highest caramelization-caramelization is an important factor affecting coffee flavor, because raw beans will absorb a lot of heat when roasting, then there will be the first cracking sound (1st cracking), at this time, sugar begins to convert into carbon dioxide, water continues to evaporate, coffee aroma will gradually be emitted, and the formation of coffee fat. This pyrolysis reaction can continue until the 2nd cracking, but at the completion of the 2nd cracking, the temperature of the beans should be reduced immediately and as soon as possible with cold air, so that the highest caramelization can be obtained.

Tip #2: Minimize Carbonization-During baking, some ingredients are also carbonized to form a bad bitter substance, so stop heating when you finish the second explosion to minimize carbonization.

Tip 3: Pay attention to the change of sound-coffee beans will emit two popping sounds during the roasting process. The first popping sound is low, indicating that starch begins to convert into caramel, and water evaporates with carbon dioxide. The second burst sound is more intense and sharp, which is the sound of coffee bean cell fiber breakage, at this time should immediately stop heating, and as soon as possible with cold air to reduce the temperature of the beans. The time of the first explosion and the second explosion can be very different, so baking different beans, we must find the most suitable baking conditions for this bean.

Tip 4: Pay attention to the color and taste changes-coffee beans will continue to warm up, from green to light brown, then a small amount of oil out of the russet, then a lot of oil out of the shiny dark brown. At this point, you can no longer bake down, otherwise the coffee oil on the surface of the beans will dry, and will emit a lot of smoke and burnt taste.

To sum up, coffee roasting is a science, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; even the relative humidity and temperature on the day of roasting cannot be ignored.

Just after roasting coffee beans, it is best to put on 2-5 days, so that coffee beans inside a large number of carbon dioxide emissions after drinking will be more smooth, Hong Kong coffee will choose a one-way ventilation valve aluminum foil bag to save coffee beans, can prevent air from entering caused oxidation, but also allow carbon dioxide emissions, to ensure that coffee beans remain fresh in the best condition.