The basic concept of roasting Coffee beans the significance of Coffee Fried Culture

[The concept of broiling]

Roasting is the boiling of coffee beans to create coffee's distinctive color (amber), flavor and aroma. Roasting changes the pale green coffee beans into the familiar dark brown coffee beans. High-standard roast refers to the raw coffee beans with flavor, sour, bitter skillfully expressed.

[Basic Principles of Baking]

The most important thing about roasting is to be able to fry the inside and outside of the beans evenly. First of all, the water in the beans will be smoothly discharged through the fire. If this step is too hasty, it will have spots and taste astringent.

80% of coffee taste depends on roasting, so roasting is an important process for brewing good coffee.

If the technique of frying and baking is good, the beans will be large and swollen, the surface will not be wrinkled, the luster will be symmetrical, and each will have its own different flavor. Roasting coffee beans to their maximum character is the ultimate goal of roasting.

[Types and stages of baking]

The method of roasting coffee beans can be divided into three categories: light, medium and deep. General and square, mild fried baked acid is stronger, with a unique flavor. The deeper the roasting, the less sour the taste becomes and the more bitter it becomes. And the burnt smell of boiling makes the aroma more intense.

The roasting stages and characteristics of coffee beans are shown in the table below. The degree of roasting varies from light to deep and can be divided into eight stages. 1、LightRoast2、CinnamonRoast3、MedialRoast4、HighRoast5、CityRoast6、FullCityRoast7、FrenchRoast8、ItalianRoast