The roasting process of coffee the baking technology of coffee beans

Americans prefer a light roast, the British prefer a deep roast, and in the baking world, there is no passport without resistance.

Through the burning of fire, the aroma of coffee is released, and the personality of each fruit-sour, sweet and bitter is vividly sprinkled, from the tasteless raw beans to the lingering fragrance in the cup-roasting is the most important stop for each coffee bean in its long journey.

Whether in a professional roaster, on your own fire or in an oven, coffee beans must undergo multiple chemical changes, make three popcorn-like crackles, and lose 15 to 25 percent of their weight in this intense 12 to 16-minute conversation with fire at temperatures as high as 450 degrees Fahrenheit (232 degrees Celsius).

The baking process, like popcorn full of flavor and pleasant bouncing sound. From raw beans, light, medium roast to deep roast, water release again and again, weight loss, volume slowly expand bulge, coffee beans color deepened, fragrant oil gradually released, texture also becomes crisp.

Are you ready to roast beans and decide to show off your skills and roast coffee beans with exclusive flavor? If not, use your imagination and follow us on this fragrant baking tour.

* Green beans-Each coffee cherry contains two green beans, and the aroma is still deep inside, waiting to be discovered. Green beans contain a lot of chloric acid, which gradually disappears during baking, releasing familiar and pleasant fruit acids such as acetic acid, citric acid, and malic acid found in wine. Baking just right will bring out these wonderful sourness in moderation, whereas baking too much will completely mask them.

Bake for 5-7 minutes, beans begin to release moisture, light green to orange, emitting a creamy roasted vegetable-like unique aroma.

* Light Roast-When the beans emit 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 light roasted beans, texture and taste are not fully developed, so generally used as canned coffee, can not satisfy the real coffee connoisseur.

* Medium Roast-When roasted for 10-11 minutes, the coffee beans take on an elegant brown color. New Yorkers like to kick off the day with medium-roast coffee beans, rich milk and sugar at breakfast, hence the name breakfast roast or city roast. Medium roast can preserve the original flavor of coffee beans, but also can release moderate aroma, so Blue Mountain, Colombia, Brazil... and other single coffee, choose this roasting method.

At 12-16 minutes, the oil begins to surface, the beans are burned by the fire pattern to a bright dark brown, called full-city roast, some people think, at this time coffee acid, sweet, bitter to achieve the most perfect balance point, coffee beans character is also clearly characterized.

* Deep roast-the darker the color of coffee beans, the sweeter the flavor, when the oil has become caramel, bitter to sweet, endless aftertaste, the most suitable for brewing strong Espresso coffee, so also known as Italian roasting method.

Moderate roasting gives life to coffee beans, turning them into sour, sweet and bitter tastes. However, people who are sensitive to caffeine may wish to choose deep-roasted beans as much as possible, because caffeine will slowly escape during the roasting process, so the more deep-roasted beans, the lower the caffeine content, it is said that the caffeine content in each cup of Espresso is only half of that of other medium-roasted coffee.

Coffee Bean Roasting DIY

Roasting beans over a raging campfire was once a ritual for Arabs before drinking coffee, but in recent years roasting beans in their own kitchens has become a trend among American coffee communities. Do you want to taste roasted coffee and listen to the happy rhythm of coffee beans? Here are the easiest oven baking methods:

Oven baking method: Spread the raw beans on a baking plate, taking care not to spread too thick at a time to allow enough space for the heat to circulate, preheat the oven to 450 degrees Fahrenheit (232℃), bake for about 10 minutes, until the beans gradually turn orange, continue to listen for the beans to jump, and observe the color change, when the color is slightly lighter than you want, remove the beans, use the electric fan to cool quickly, because the residual heat will continue to act for 2-4 minutes.

Roasting mixed coffee, creativity: several kinds of coffee beans mixed roast, cut, is the characteristics of mixed coffee. Try a mild Brazilian or Colombia coffee base, add a mellow Guatemalan coffee, and highlight the style with a personalized mocha or mantinin. Collage your own creative flavors according to different proportions and roasting levels.