Unveil the mystery of coffee roasting

What is coffee roasting?

Many people feel that coffee roasting (also known as frying) is very mysterious. In the words of Uncle Coffee beans in Haofang, coffee roasting is, in short, decoding the legendary story of a certain kind of coffee in the energy of fire. Raw beans that do not appear to have the color and taste of coffee contain fragrant substances that are so complex that they cannot be detected when they are not roasted. Basically, the roasting of coffee is a high-temperature coking dye, which completely changes the substance inside the raw bean, produces new compounds, and combines to form fragrance and mellow flavor. This kind of impregnation will only occur at high temperature, if only at a low temperature, it will not cause differentiation and infection, no matter how long it is roasted, the coffee beans are not cooked.

In Tokyo, micro-deep medium baking is more popular, but slowly also tends to deep baking.

Humans know that an Arabica coffee contains 700 to 850 aromatic substances, which Uncle Dou calls fragrant crater. Because the variety development situation includes soil, precipitation, planting premise, and even wind power and treatment methods, the fragrance of different coffee is different. The flavor of coffee is the most complex aromatic substance in the world. Lavender contains only 150 kinds of fragrant crater, but without baking, these fragrant crater can't be detected, it's just a code.

During the whole process of baking, the baker adjusts the degree of fire and time. Causes the coffee to undergo physical and chemical transformation. The first stage is the physical transformation, in which calories take away the moisture in the raw beans of coffee, and the color is also grayish green to light brown. The woody structure of raw coffee beans expands, and when you hear a crackling explosion, the coffee enters a chemical transformation, that is, the pyrolysis, the sugar is converted into caramel, and the flavor oil begins to form.

The relationship between coffee roasting and coffee flavor

Those who like coffee have their own delight in the flavor of coffee. Let's see what's in the coffee cup. Caramelized sugar, flavored oils and other substances and about 1% caffeine make up a cup of coffee. The flavor oil chooses the flavor of a cup of coffee. Coffee roasting is to pyrolyze the aromatic substances in raw coffee beans into aromatic oils under the influence of energy. This is the full focus of baking. If there is no flavor oil in the coffee, stir-frying coffee and stir-frying old corn are the same thing.

People all over the world have a strong and unified love for flavor, forming unique group needs, such as New York, where most people prefer urban baking, but because the city is inhabited by all kinds of different races, therefore, it also sells all kinds of coffee beans with different roasting levels, and the transformation is also quite rich.

Guatemala Antigua coffee beans seem to retain their sour taste and bad water taste when they are deeply roasted, which is hard for other coffees. Sumatran coffee beans usually have plump grains, but they are lower than medium acidity. When they are roasted deeper, they will disappear to acidity and easily become sugar paste.

The level of coffee roasting

An explosion is very important for coffee roasting, and many friends ask me when to stop roasting. I said that as long as the coffee goes into pyrolysis, roasting can be stopped at any time. It depends on the individual's understanding of coffee and the requirements of the mouth and stomach. We say that 700 to 850 aromatic substances are locked in the raw bean in the form of a password. Well, this decoding will start after a big explosion. Coffee roasting is to use the words of fire to interpret the legendary story hidden in the raw beans of coffee.