Roasting technology of boutique coffee beans benefits of wood roasting coffee

All coffee roasting machines work on the same principle: heat raw coffee beans, produce physical and chemical changes and turn them into roasted beans. Physical change means that the color of raw coffee beans changes from green to brown, and the shape changes accordingly. Chemical changes are much more complex, which is the process of production, balance and transformation of substances with fragrance, acidity and other odor components. Make the roasted coffee beans reach the aroma, acidity and other different combinations of smell and taste desired by the roaster.

The main difference between wood baking and gas baking is the rate at which the internal temperature of coffee beans rises. For a long time in history, coffee was roasted by wood fire, and this method of roasting lasted for centuries. Later, many energy sources replaced wood as fuel for roasting coffee beans, such as natural gas. This is to speed up the baking speed and reduce costs, the choice of fuel does not affect the quality of coffee.

With the advent of many new baking energy sources, a wood roaster named Kim Loupis Coffee still insists on choosing traditional, historically tested wood baking methods. The roasting time of coffee wood is 3-4 times slower than that of natural gas roasting, but many of the natural ingredients of roasted coffee are retained in beans, which are low in acidity and mellow.

You might wonder, is it very similar to baking in an oven with wood as fuel and baking directly over a fire? The smoke produced by direct baking of wood will have a certain effect on the aroma of coffee beans. But the truth is, the change in aroma doesn't really change the composition of coffee, it just adds another flavor.

The wood roasting referred to in this paper is different from charcoal-roasted coffee, charcoal-roasted coffee is more regarded as Japanese charcoal-roasted coffee, which is a kind of deep-roasted coffee with darker color, while the coffee referred to in this paper is moderately roasted coffee, which is different from charcoal-roasted coffee in the degree of roasting. I do not want wood roasting to be conceptualized and narrowed, so it is especially different in the name of the article. But it can be seen that the slowly baked coffee beans have the characteristics of low acidity and mellow taste. (transferred from cafe Culture)