Coffee roasting is a time-temperature interdependent process.
Roasting is the last and most important step in the processing of coffee beans after being picked. Raw coffee beans cannot be directly used as drinking coffee. All coffee beans must be roasted before grinding and brewing.
Unroasted coffee is often called "raw coffee". Compared with roasted coffee, raw coffee has a shelf life of up to one year. Raw coffee beans are small, dense and so hard that people who are not in the coffee industry may not recognize born coffee beans. Raw coffee has a grass-like taste, which is almost out of touch with the coffee beans we usually imagine in terms of appearance and flavor. It is the roasting process that produces the unique flavor and wonderful aroma of coffee.
Generally speaking, coffee roasting is a "time-temperature" interdependent process, in which physical changes and chemical reactions occur in raw coffee. In the initial stage of baking, the raw beans gradually turn yellow and the water is gradually discharged. When the temperature rises to a certain threshold, the coffee beans burst for the first time and the size of the coffee beans becomes larger. In the second stage of baking, with the rising temperature of beans, a series of complex chemical transformations begin to appear, and the size of coffee beans continues to increase and the color becomes darker. As the temperature continues to rise, aromatic oils form on the bean surface, resulting in a second burst. Many of the ingredients extracted from brewing coffee do not exist in raw coffee at all, but are produced during coffee roasting.
Finally, it is decided when to end the baking: the coffee beans go from the baking bin to the cooling chamber to cool, allowing the coffee beans to stop the chemical reaction.
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Basic knowledge of sour coffee in roasted coffee
There are mainly the following kinds of acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases gradually with the deepening of deep roasting. With the deepening of deep baking, pyruvate and baking degree independent lactic acid and baking degree independent malic acid are the most, while citric acid decreases with the deepening of deep roasting.
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Roasting degree of coffee roasting knowledge of high-quality coffee beans
Roasting causes coffee to produce coffee oil, which gives coffee a strong aroma. The most outstanding feature of this fragrance is that it is volatile and soluble in water. Therefore, people can not only smell the mellow smell of coffee beans, but also pour it into the cup and taste it carefully. Coffee is roasted to the following degrees: light roasting, light fragrance and high acidity is one of it.
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