The common way of roasting coffee beans

Coffee roasting, hundreds of years of history in the past, people do not have these scientific tools, and finally want to determine how to heat the whole exothermic reaction? Simply, all of this will be used to determine the appearance and high-temperature baking process.

The roasting process can be divided into four stages:

One training stage of bean steaming: 00-10 minutes Next beans-140C, which is the most important coffee endothermic reaction process, will be slow expansion project, strict color white kidney beans, mung beans, absorb calories, because it will change, and will slowly steam the heart from soybeans, coffee, mother found that its real mouth drink is to look at this stage, when the water evaporates too fast, easy to cause heart unfamiliar beans, beans easy to bitter, evaporate too slowly, the taste of the coffee will be flat No strong aroma? Therefore, we insist on the steam that must not be omitted during training, but we can also use it to make the coffee more fragrant, stronger and tastier. Training after steam, from white, light brown coffee beans quickly to yellow, and then at the end (2) dehydration stage (before bursting): 10-15 minutes; 140-180C Coffee beans will continue to reach the endothermic explosion, when the steaming expansion training coffee beans, into a narrow dehydration, and then the water will quickly drop the coffee beans low, coffee when reaching its extreme heat absorption, it will produce an explosive reaction, this is called sudden.

Coffee bean 3 burst stage (the first two explosive bursts): 15-18 minutes; 180-210C; explosive start, will begin to repay you to give it "just good energy", showing a perfect exothermic response, then we can smell clearly, from the grass smell of burnt coffee, coffee aroma, and with a burst of behavior, coffee beans will erupt big? Then start to burn, basically can drink coffee, there will be no taste of grass, but in a while the coffee will be very sour, not bitter? With the passage of time, it is very hard for coffee to taste unsour. In general, the next bean point will be determined by the taste of the coffee itself. Time is fast, but it is not sour, bitter, and will appear soon. This is usually the bean spot under the mother's mouth. Now the sweetness of coffee beans will reach its peak, will the taste be optimized? This depends on the coffee itself, "taste", because the growing environment, climate, soil, different coffee "taste" of the water will be slightly different, my mother, to help you in this part of the mouth guard, at this point to control our SOP, to maintain stability.

Xiadou 4 has two key stages: 18-20 minutes; 210- First, after a while, the coffee beans will gradually slow down the charm of the mature aroma, and when you reach the second endothermic peak, the coffee beans after the second explosion, the so-called two burst, in the heart of the skin, will open up a space in which coffee beans will continue to emit carbon dioxide, causing the internal temperature to continue to rise, starting to be dominated by coke, oil, and leaking coffee table surface, which will be bitter to the taste of coffee. Rich flavor, Starbucks usually roasted to this stage, so far, and then continue, coffee beans will slowly change to coke, except bitter no smell? This kind of coffee is inanimate, this kind of coffee is a perfect performance.

After these stages, the delicious coffee and charming 90% are finished, and all that is left is to brew the perfect taste.

Baking color chart

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Roasted raw coffee beans make coffee appear as a unique aroma and taste of coffee. The most important thing is the baked beans from the inside out.

Both sides stir-fry evenly, but through the focus. 80% depends on coffee, the taste of roasting, brewing coffee is the most important and basic condition.

1. Shallow baking City Roast

This is the mildest baking. The oil in free coffee beans on the surface. Large coffee pots which are often lightly roasted are mixed in coffee bean sales. Because it can save money and increase quantity.

2. Deep baking Full City Roast

The name City Roast first appeared in the 19th century. It usually means thick. But as time went on, the color baked bean man got deeper and deeper, and then it became inevitable that a new name appeared. Today, city roasting cinnamon is not just a darker color, it is roasted with a complete city representative of roasted coffee, darker than cinnamon. There is no fat on the surface of coffee.

3. Vienna Bake Vienna Roast

This is a medium baking. Talk about the habit of roasting coffee in Vienna is a mixed type, from different baking times. But in fact, during the baking of coffee beans, only the fat on the inner surface of the body appears dark brown spots on the surface.

4. Italian baking

This is a new level. At this time, more than half of the coffee beans are covered with fat. The color of coffee beans is cream chocolate brown.

The choice of Italian baking tone is different.

5. French baking

The coffee beans that Europeans like to use are usually roasted coffee beans covered with oil, color like bitter chocolate, coffee beans have been very carbonized at this stage, coffee and other coffee has been difficult to distinguish between the taste of coffee, a stronger flavor.