Definition of roasting of coffee beans General knowledge of roasting of fine coffee
Roasting of coffee beans
Coffee is loved by people, the key lies in the aroma formed after roasting and the taste of drinking, because the coffee bean itself does not have any special taste. "baking" is to change and reorganize the substances inside the raw beans to form a new structure and become people's favorite drink with a strong and mellow flavor.
Coffee roasting is a high-temperature coking (Pyrolysis), which changes the substance inside the raw bean, produces new compounds, and recombines to form aroma and mellow flavor. This effect only happens at high temperatures, and if you only use low temperatures, it will not cause decomposition, no matter how long the coffee beans are roasted.
Most people think that baking is nothing, just stir-fry the raw beans over fire. In fact, in the coffee processing process, baking is the most difficult step, it is a science, but also an art. In the West, experienced bakers enjoy a highly respected status.
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Detailed explanation of Coffee Roasting coffee roasting
Coffee roasted Coffee Roasting coffee is popular mainly because of the aroma formed after roasting and the taste when drinking. The coffee raw bean itself does not have any special taste, it is roasted to completely change and reorganize the substances inside the raw bean to form a new structure, thus bringing out the mellow flavor of the coffee. Baking tool roaster, divided into three categories: direct fire type, semi-hot air
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Baking can be divided into three stages: drying, high temperature decomposition and cooling.
Drying in the early stages of baking, raw beans begin to absorb heat and the internal water gradually evaporates. At this time, the color gradually changed from turquoise to yellow or light brown, the silver film began to fall off, and a faint smell of grass could be smelled. The main function of this stage is to remove moisture, which accounts for about half of the baking time. Because water is a good thermal conductor, it helps to bake the internal substance of coffee beans. So, although the eye
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