Roasting is the "key" coffee base in coffee processing

The components of coffee quality (such as the quality and range of acidity and bitterness of coffee, the intensity and quality of aroma) are determined at the raw bean stage, although roasting can only adjust the taste within the range of characteristics of raw beans, but roasting has a greater impact on the taste of coffee than grinding and extraction, grinding and extraction is to transfer the roasted active ingredients to the coffee liquid, which has nothing to do with creating flavor.

During the roasting process, coffee bean cells mutate and carbohydrates, amino acids, proteins, lipids and minerals react. At 185240 ℃, sugars combine with amino acids, vitamin C and proteins for caramelization, which is the so-called "Mena reaction". The final product is yellowish brown, bitter sweet glycosylamine and melanin-like pigments. Thus giving more aroma to the coffee and ripe beans. The aroma of raw coffee beans contains about 250 different volatile molecules, while after roasting, as many as 800 volatile molecules can be found in coffee beans. Therefore, roasting is the most important link in coffee processing.