Roasting skills play an important role in coffee flavor.

I believe many people know that the flavor of coffee is affected by roasting. But there are many factors that affect baking, such as climate, humidity, hardness and water content of raw beans. Because there are so many variables, baking experience is the most important key!

Before roasting, raw coffee beans have a fishy smell, and after baking, they will emit a strong aroma. The roasting degree of coffee beans will also affect the flavor and caffeine content of coffee. The lighter the roast, the stronger the acidity and the higher the caffeine content. The deeper the baking, the lighter the sour taste, the more obvious the sweet and bitter taste, and the lower the caffeine content.

Baking process:

When raw beans are baked at more than 200 degrees Celsius, the moisture begins to evaporate, the volume expands and the weight decreases. The deeper the baking, the more weight loss.

Another phenomenon is that during roasting, coffee beans release carbon dioxide, and the roasted cooked beans will continue to exhaust within 30 days, which helps coffee beans keep fresh. This is because when releasing carbon dioxide, oxygen molecules are not easy to invade and destroy the flavor of coffee, so coffee beans will not oxidize. If the coffee beans are oxidized, the flavor will quickly deteriorate, so the coffee brewed with fresh coffee beans has a particularly good flavor.

Baking tips:

Secret 1: to achieve the highest caramelization-caramelization is an important factor affecting the flavor of coffee, as raw beans absorb a lot of heat when roasting, then there is the first 1st cracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2nd cracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.

Tip 2: minimum carbonization-some ingredients will also be carbonized during the baking process, forming a bad bitter substance, so when you finish the second explosion, stop heating and minimize carbonization at the same time.

Tip 3: pay attention to the sound changes-coffee beans burst twice during roasting, and the first burst is low, indicating that the starch begins to turn into caramel and the water evaporates with carbon dioxide. The second burst sound is more violent and sharp, this is the sound of coffee bean cell fiber fracture, at this time should immediately stop heating, and as soon as possible with cold air to lower the temperature of the bean. The time of the first explosion and the second explosion can be very different, so baking different beans, it is necessary to find out the most suitable baking conditions for this bean.

Tip 4: pay attention to the changes in color and taste-the color of coffee beans will change from green to light brown as it continues to heat up, and then a small amount of oil will show a bright dark brown. At this point, you can no longer bake, otherwise the coffee oil on the surface of the beans will dry and give off a lot of smoke and scorched smell.

Generally speaking, coffee roasting is a science, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; even the relative humidity and temperature on the day of roasting can not be ignored!