Coffee Common sense Coffee Bean Coffee Baking steps Analysis

Once the coffee seed is planted, no one can change its final quality. However, the color, aroma, bioactive components and health characteristics of coffee are related to the roasting process. In the process of roasting, coffee is heated at 190-220 °for 7-20 minutes, which helps to bake out its aroma and good taste. It also helps to form lactone, nicotinic acid, coffee tannic acid with antioxidant effect, caffeine and other health-beneficial compounds and trace elements.

Caffeine is the only substance that remains unchanged throughout the baking process, but huge, complex and not yet fully understood chemical changes in coffee beans cause about 25% of their weight loss. During the baking process, the color of coffee beans changes from green to yellow, then to brown, and finally to brown. The process from yellow to brown is often referred to as the first burst, because a popcorn-like popcorn popping sound occurs at about 160 degrees, when the coffee beans more than double in size, turn light brown, and lose about 5% of their weight. The coffee bean expands to 150% of its original volume, and caramelization begins inside the bean.

Next, the temperature rises from 205 °to about 220 °, the color of the coffee changes from light brown to medium brown, and there is about 15% weightlessness. This chemical process is called high-temperature decomposition, in which the chemical composition of coffee beans changes and releases carbon dioxide. After the first burst, there is a pause, followed by a brief endothermic process, followed by a chemical reaction, followed by an exothermic process known as the second burst. The second high temperature decomposition occurs at 225 °and the color changes to a moderate black-brown color.