Coffee roasting is a time-temperature interdependent process.
Roasting is the last and most important step in the processing of coffee beans after they have been picked. Green coffee beans cannot be used directly to make drinking coffee. All coffee beans must be roasted before grinding and brewing.
Unroasted coffee is often referred to as "green coffee" and has a shelf life of up to a year compared to roasted coffee. Green coffee beans are small, dense and very hard, and people who are not in the coffee industry may not recognize them. Green coffee has a grassy taste, almost unlike the coffee beans we normally imagine, in appearance and flavor. It is the roasting process that produces coffee's unique flavor and wonderful aroma.
Generally speaking, coffee roasting is a "time-temperature" interdependent process, in which physical changes and chemical reactions occur in raw coffee. During the initial stages of roasting, green beans gradually turn yellow and water is gradually expelled. When the temperature rises to a certain threshold, the first burst occurs and the coffee beans become larger. In the second stage of roasting, as the temperature of the beans increases, a series of complex chemical transformations begin to occur, and the coffee beans continue to increase in size and color. As the temperature continues to rise, aromatic oils form on the surface of the beans, resulting in a second burst. Many of the ingredients extracted from brewed coffee do not exist in green coffee at all, but are produced during the roasting process.
Finally, deciding when to end roasting: the beans move from the roasting bin to a cooling bin where they cool and stop reacting chemically.
- Prev
Roasting degree of coffee General knowledge of roasting of fine coffee
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.
- Next
Coffee beans roasting common sense acid in roasted coffee
Formic acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast. Acetic acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast. Pyruvic acid is independent of roast degree. Lactic acid and malic acid are independent of roast degree. Citric acid is the most abundant in light roast coffee, decreasing gradually with the depth of roast coffee
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?