The technical work of roasting coffee beans

The roasting of coffee beans is a very technical work. The raw beans are heated and cooked, and the moisture is removed to make them inflate. Through this procedure, the unique aroma and flavor of coffee can be produced. Generally speaking, if the frying time is short, the color of the coffee beans will be light brown and sour. If the roasting tone is dark, the bitterness will be enhanced and the color will be dark brown. Therefore, the roasting of coffee beans is divided into several different degrees: 1. The lightest fried roast. two。 Shallow fried baked 3. Ordinary fried baking. 4. A slightly thicker bake than usual. 5. Medium fried 6. Slightly stronger fried roast 7. Strong frying and baking. 8. The thickest and most intense baking.

How to distinguish between good and bad coffee beans: smell: fresh coffee beans smell strong fragrance, on the contrary, tasteless or bad smell see: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete and different: the fresh coffee beans are pressed fresh and crisp, and the fragrance floats out when they crack: dark black coffee beans, the coffee brewed has bitter yellow coffee beans, and the coffee boiled has a sour taste. Good coffee beans: neat shape, bright color, roasted by single stir-fry. Coffee beans with mellow flavor and poor stamina after brewing: different shapes, incomplete individuals, light fragrance after cooking, not sweet enough. (this article is reprinted)