The roasting of coffee beans can release the special aroma of coffee.

Raw coffee beans can be roasted and release the special aroma of coffee. Each coffee bean contains fragrance, sour taste, sweetness and bitterness, how to release it incisively and vividly depends on the fire of its baking, from the insipid raw beans to the coffee with endless aftertaste in the cup, roasting is a very important step in every coffee bean's long journey to outline character and nurture fragrance.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, including a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light roasting, medium roasting to deep roasting, the moisture is released again and again, the weight is reduced, the volume slowly expands and bulges, the color of the coffee beans deepens, the fragrant oil gradually disappears, releasing familiar and pleasant fruit acid. such as acetic acid, citric acid and malic acid in wine, baking appropriately presents these beautiful sour flavors.

Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans. Because caffeine slowly escapes during deep roasting, the more deeply roasted the beans, the lower the caffeine content. For example, a cup of espresso contains only half as much caffeine as other medium-roasted coffee.

Shallow baking

When the beans burst out with the first light sound, the volume expands and the color changes to cinnamon. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium baking

The coffee beans show an elegant brown. This method of baking is also called urban baking (City roast). Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other single products of coffee, more choose a roasting method. At 20 minutes, the oil begins to surface, and the beans are burned into a bright dark brown, called deep city roasting (full-city roast), when the sour, sweet and bitter taste of the coffee reaches the perfect balance, and the character of the coffee beans is clearly depicted.

Deep baking

The darker the color of coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for brewing strong espresso, so it is also known as Italian roasting.