Roasting knowledge of coffee beans

The process ends when the beans are dark brown. In many countries, baking ends when the beans are light brown, but all these curbs make a choice.

During baking, beans lose about 18-22% of their weight, which is actually due to many things: water is evaporated, sugar is caramelized, tannins and fat are cut. One of the main indicators of baking (aspect) is that beans should be baked the same on the inside as on the outside. In the baking process, the volume of beans can increase by up to 60%, which is greatly reduced by specific gravity. The coffee essential oil in the beans runs to the profile, showing the fragrant characteristics (developinganaromaticelement). Coffee (coffeone) contains more than 600 chemical ingredients, giving the coffee a charming flavor. In any case, baking "push" too much in order to increase the aroma, as this may volatilize many components in the coffee and run the risk of reducing the aroma.

Water 12%, nitrogen 12%, fat 12%, sugar and dextrin (dextrine) 10%, other non-nitrogen substances 18%, dust 4%, tannic acid 6.7%, caffeine 1.2%, coffee essential oil 0.1%.

Cooling: once the beans are separated from the roaster, they must be cooled immediately so as not to cause the beans to roast deeper than they have reached due to the self-baking effect. There are three ways to cool beans:

3) cooling with cooled air

1) Water cooling: spray water on hot beans that have just been baked to cool them. Because coffee absorbs water easily, this process significantly increases the proportion of beans.

2) cooling with popular air