Basic knowledge of coffee roasting Coffee bean baking

Coffee roasting process is a complex change in chemical and physical properties. People roast green coffee beans into brown finished coffee beans through coffee roasting. Coffee roasting by roasting coffee beans to get a larger coffee bean shape, coffee bean color, coffee bean taste, coffee bean smell, through roasting to make coffee produce different flavor characteristics.

After the coffee beans are roasted, the coffee flavor is easily lost, and the coffee flavor is often exhausted in about 30 days, so in general, many professional coffee lovers will bake coffee beans in their own homes to ensure that their roasted coffee beans can be finished in time to ensure the freshness and flavor of the coffee before it is cited.

Summary

One: coffee bean roasting purpose:

1: aroma 2: increase the complexity of coffee 3: get color 4: form the unique flavor of coffee and so on.

Introduction to the roasting methods of coffee beans

Divided by time: fast baking (the shortest time is 90 seconds, the traditional time is 12 minutes)

Slow baking (12-40 minutes)

Third, the roasting of coffee has the following degrees:

1: light baking, light fragrance and high acidity are one of its major characteristics.

2: medium baking with high acidity and light mellow aroma.

3: deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)

Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)

Four: through the above picture, we know the baking effect of various degrees.

Now I would like to introduce the characteristics of the above roasted coffee beans.

Light: the lightest baking, no fragrance.

Cinnamon: the average degree of baking, leaving a strong sour taste, beans are cinnamon color.

Medium: medium baking; mellow, moderate sour taste.

High: bitterness in acid.

City: bitterness is better than acid.

Full city: bitter without sour taste, Central and South American style.

French: bitter, black, French baking.

Italian: oily, black, Italian baking. Generally used for espresso