The simplest roasting process of coffee beans talk about the roasting process.

The company's own brand coffee beans [Yikalama] (beans originally from Brazil, Nanshan roasting) will be fresh out of the pot soon. Today, let's simply popularize the baking process of coffee beans, but this is only the simplest baking process! The bean baking process of our company's [Yikalama] automatic coffee machine is much more complicated than this. If there are too many processes, I won't be wordy here any more. Let's move on.

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Then take this opportunity to talk a little bit about the baking process.

These are raw beans:

Have sent the knowledge about coffee flavor wheel, if you want to review it, you can see it by replying to "flavor wheel".

So, we know that the flavor spectrum of coffee is divided into smell spectrum and taste spectrum, that is, the aroma and taste of coffee.

The baking process is to make raw bean sugars, proteins, organic acids, fenugreek base, fat in a period of baking to complete caramelization, Mena reaction, degradation and polymerization to create aromatic compounds.

The process of baking is the process of heat control, which requires accurate temperature control and data recording.)

The roasting of coffee beans is divided into five stages:

One: dehydration stage

In general, the water content of raw beans is about 10%-12%, which is the most suitable for baking, but it will increase or decrease with the humidity of the environment. After the raw beans entered the pot, the first stage of endothermic phenomenon began, the furnace temperature dropped sharply, and most of the moisture of raw beans was removed at this stage, in preparation for caramelization and Mena reaction. The gradual drying of water will trigger a series of chemical reactions of bean aromatics. At this stage, too much or too little firepower will cause dehydration too fast or too slow, which is not conducive to chemical reaction.

Second, the stage of igniting fire.

In the stage of producing heat impulse, the bean color changes from green to yellow, dehydration is completed, and the beans are no longer hard. After softening slightly, it begins to increase the firepower and obtain the thermal impulse to brew the best thermal environment for the next stage of caramelization and Mena reaction.

Third: degradation and polymerization of aromatic compounds (first explosion)

In the previous stage, a thermal impulse was created to quickly produce the temperature environment required for caramelization to react with Mena, between 170oC and 205oC. (caramel melting point is 186 °C)

At this point, the water in the coffee cell continues to evaporate, causing a chemical reaction, the sugar in the cell is caramelized and the amino acids Mena with carbohydrates. At this time, we must pay full attention to the change of furnace temperature and control the fire in time. At this time, the acidic components have not been completely degraded, and those who like sour taste will be baked before the second explosion (fine-tuning stage), for example, we

Four: cool down the beans

No matter what kind of baking degree, the moment out of the oven is still in the state of baking, and if the cooling is not good, the baking degree is likely to be upgraded or even scrapped.