Roasting coffee beans can release the special aroma of coffee.

Through the burning of fire, it can release the special aroma of coffee, and the personality of each coffee bean: sour, sweet and bitter is vividly sprinkled out. From the tasteless raw beans to the lingering fragrance in the cup, roasting is the most important stop for each coffee bean in its long journey.

Coffee beans in this long about 12-16 minutes, temperature up to 232 degrees, and the process of intense dialogue with the fire, after many chemical changes, issued three popcorn-like crisp sound, and lost 15%-25% of water. From raw beans, light, medium roast to deep roast, water release again and again, weight loss, volume expansion, coffee beans color deepened, fragrant oil gradually released, texture also becomes crisp. Green beans contain a lot of chloric acid, which gradually disappears during baking, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid contained in wine. Baking is just right to present these beautiful sour acids in moderation.

Light Roast-When the beans emit the first soft sound, they expand in size and change color to a delicious cinnamon color. Acidity dominates the flavor of light roasted beans, texture and taste are not fully developed, generally used as canned coffee.

Medium Roast-When roasted for 10-11 minutes, the beans take on an elegant brown color. This method of baking is also called city roast. Medium roast can preserve the original flavor of coffee beans, but also release aroma moderately, so Blue Mountain, Colombia, Brazil and other single coffee, choose this roasting method. At 12-16 minutes, the oil begins to surface, the beans are burned by the fire to a bright dark brown, called full-city roast, when the acid, sweet, bitter coffee reaches the most perfect balance point, the character of the coffee beans is also clearly characterized.

Deep roast-the darker the color of coffee beans, the sweeter the flavor, when the oil has been caramelized, bitter to sweet, endless aftertaste, most suitable for brewing strong Italian Espresso, so also known as Italian roasting method. Moderate roasting gives life to coffee beans, turning them into an intriguing sour and bitter taste. For caffeine-sensitive people, you may wish to choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, a cup of espresso caffeine content, only half of other medium-roasted coffee.