Roasting of fine coffee determines the taste of coffee.

Generally, each coffee cherry contains two green beans, and the aroma is still hidden, waiting to be discovered. In raw beans, there is a lot of chloric acid. As it bakes, the chloric acid disappears, releasing familiar and pleasant fruit acids such as acetic acid, citric acid, and malic acid found in wine. Bake just right, can present these beautiful sour moderately; conversely, if bake too much, it will completely cover them up.

One book on coffee says,'80 percent of coffee flavor is determined by the roast.' We do not know how this percentage is calculated, but the importance of roasting in coffee making is not exaggerated.

Bake accompany, as the name suggests, is to provide heat to coffee beans, by heating the internal structure of coffee beans produce thermal decomposition of chemical changes, more specifically, that is, heating the starch in the raw beans due to high temperature into sugar 5 or acidic substances, cellulose and other substances will be different degrees of carbon carbonization, moisture and carbon dioxide will volatilize, protein will be converted into enzymes, and fat residue will be combined together, in the coffee bean surface to form an oil film layer.

The main purpose of roasting is to produce this aromatic oil, called coffee oil, or more accurately coffee juice, which gives coffee beans their rich aroma. These aromatic oils are volatile, that is, they are a major contributor to flavor and aroma, and their ability to hold water means they can be enjoyed in a cup.

Baking must be uniform, the most important thing is to be able to cook beans evenly inside and out. At first, the water in the coffee beans should be smoothly discharged by fire. If only rapid unevenness is required, it may cause the beans to have a beautiful appearance but a light internal color and have not yet begun to decompose. The depth, medium, and depth of the beans during baking are determined and controlled by man, and there is even a knack for cooling the beans at the end of baking, whether to spray or blow them-if not cooled quickly, the heat contained in the beans will make the beans darker, fatter, and bitter.

Coffee beans, after being roasted, will expand, a bit like popcorn, and during the roasting process will also emit a crackling sound, just like we use a microwave oven to make popcorn. But because the outer skin of coffee beans is tough, we don't usually see coffee beans crack like popcorn.

Baked coffee beans change color from light green to tea brown, can change a unique color amber, flavor and aroma, but also can make coffee acid, sweet, bitter, alcohol, aroma, five obvious taste characteristics all volatilized. If the baking technique is good, the beans will be large and swollen, the surface will not be wrinkled, the gloss will be uniform and each will have its own different flavor.

Light baking. Moderate baking. Deep roast coffee beans can be divided into shallow roast according to the degree of roasting. Moderate baking. Deep baking with three categories. In general, light baking accompany the color is lighter, sour stronger, with a unique fragrance. Deep baking is darker in color, the deeper the sourness, the more bitter it becomes, but the charred taste of baking makes the aroma more intense.

The only terms commonly used among coffee roasters are bottom, medium, and deep. Or sometimes light, medium, black, these words mean different things to different coffees.