Roasting: an important step in nurturing the fragrance of coffee

The baking process is full of fragrance and joyful bouncing sound like popcorn. Large beans, light and medium roasted to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.

Through the burning of the fire, release the fragrance of coffee, spill out each of the stored personalities-sour, sweet and bitter, and the tasteless raw beans to the endless aftertaste in the cup-baking is the most important station for each coffee bean to outline its character and breed its fragrance during its long journey. Whether in a professional roaster, on your own fire or in an oven, coffee beans have to undergo many chemical transformations, make three popcorn-like sounds and lose 15% of their moisture by weight, whether in a professional roaster, on their own fire or in an oven that lasts about 12-16 minutes and reaches temperatures as high as 450F (℃).

* Raw beans-each coffee cherry contains two raw beans, and the fragrance is still deep in the squid to be excavated. In raw beans, there is a large amount of chloric acid, which gradually disappears with the baking process, releasing familiar and pleasant water acids-such as acetic acid, citric acid, and malic acid in wine. Baking properly can present these beautiful sour flavors moderately, on the contrary, if you bake them too much, they will be completely protected.

When baked for 5-7 minutes, the beans begin to release water and change from light green to orange, giving off the strange fragrance of creamy roasted vegetables.

* shallow baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color, so it is also called cinnamonroast or half-cityroast. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been fully developed, so it is generally used as canned coffee, can not satisfy the real coffee.

* medium roasting-when roasted for 10-11 minutes, the coffee beans are elegantly brown. New Yorkers like to start each day with medium-roasted coffee beans and fragrant milk and sugar at breakfast, so this method of baking is also called breakfastroast or cityroast. Medium roasting can not only retain the original flavor of coffee beans, but also moderately release fragrance, such as Blue Mountains, Colombia, Brazil. Wait for a single cup of coffee, choose this kind of roasting style.

In 12-16 minutes, the oil begins to show a general situation, and the beans are burned into an oily dark brown, called full-cityroast. Some people think that the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly carved out.

* Deep roasting-the darker the color of the coffee bean is, the sweeter the flavor is. When the oil has been turned into caramel, it will be bittersweet and have a boundless aftertaste, which is the most suitable for brewing healthy Espresso coffee, so it is also called Italian baking.

Moderate roasting gives life to coffee beans and turns them into intriguing sour, sweet and bitter when imported. However, people who are sensitive to caffeine might as well choose deep-roasted beans as much as possible, because caffeine will slowly disappear during roasting, so the deeper the roasted beans, the lower the caffeine content. It is said that the caffeine content in each cup of Espresso is only half that of other medium-roasted coffee.

Roasting DIY of Coffee beans

In the old days, roasting beans over a raging campfire was a ritual used by Arabs before drinking coffee. In recent years, baking beans in their own kitchen has also become a trend among coffee groups in the United States. Do you also want to test the taste of roasted coffee and listen to the pleasant rhythm of coffee beans? Here is the most refined oven baking method:

Oven baking method: spread the raw beans on the baking pan, pay attention not to spread too thick at one time, to reserve enough space to make the heat smooth, preheat the oven to 450F (232Fahrenheit ℃), bake for about 10 minutes, until the beans gradually turn orange, continue to listen to the bouncing sound of the beans, and observe the color change, when the color is slightly lighter than you want, you can take out the beans and cool quickly with an electric fan. Because the remaining heat will continue to soak for 2-4 minutes.

Roasting integrated coffee, showing creativity: several kinds of coffee beans are assimilated and roasted, truncating strong points to make up for weaknesses, which is the characteristic of integrated coffee. You can use soft Brazilian or Colombian coffee as a base, add mellow Guatemalan coffee, highlight your spirit with a personalized mocha or Mantenin, and collage your creative taste according to different proportions and baking levels.