The roasting steps of coffee are basically divided into the following four steps

You must have heard a lot about roasting coffee, so what exactly is the effect of roasting on coffee? What is the method of roasting coffee? Next, let's have a look with the editor. Basically divided into the following four steps:

(1) dehydration: generally, the water content of raw beans is about 10%-12%, which is also more suitable for baking, but it will increase the water content because of the humid environment, which will lead to damp and moldy easily; otherwise, it will lead to the loss of flavor. In principle, the water content of new beans is higher, and the color of raw beans is dark green or grayish green, while that of old beans is light green or yellowish.

After the raw beans are put into the oven, the first stage of endothermic phenomenon is the dehydration stage; most of the moisture is removed at this stage, which is also prepared for the caramelization reaction and Mena reaction. There is a part of free water in raw beans (water not contained in carbohydrates). Dehydration is to evaporate the free water so that it conducts heat to the bean body averagely. After the moisture content decreases, the chemical reaction begins.

(2) to stimulate the fire: the color of beans changes from green to yellow, and the smell of grass changes to the taste of bread, indicating that the beans will become soft after dehydration is successful. Increase firepower at this time to avoid adding fire.

(3) the stage of primary explosion: after reaching the environment most suitable for caramelization and Mena reaction (170C / 205C), it happens to be about the time when the explosion occurs, and it begins to occur at about 180C / 10C.

The bean watch will show many wrinkles or black markings before an explosion. 180 degrees C due to chemical reactions, produce a large amount of carbon dioxide and water vapor, break through the cell wall and make a burst sound, that is, the so-called explosion; about one to two minutes, when the bean body will become larger, the weight loss ratio will continue to increase, at this time will change from endothermic process to exothermic, the furnace temperature will continue to rise rapidly, it is necessary to pay attention to the bean situation and temperature changes, in order to reduce fire or adjust the throttle. After an explosion, the wrinkles of the bean table will become smooth and neat.

(4) cooling down beans: no matter how the baking method is, the furnace temperature should not exceed 230 degrees C to avoid fire. The cooling of cooked beans needs fast and efficient methods; as long as the temperature of the beans remains high, even if the beans have been dropped, the beans themselves are still baking, so some methods can be used to help the temperature of the beans drop quickly and naturally.

The above steps and roasting process will be different after the adjustment of each roaster, but no matter how high the roaster is, the quality of the coffee bean itself is not good, and the coffee bean still cannot become a good cup of coffee. But under the premise of good coffee beans and a good roaster, the editor believes that the tongue and body will tell everyone.

I believe you have also learned the method of roasting coffee through the editor's description. Each roasting degree will create the characteristics of each cup of coffee. No roasting degree is correct, and which baking degree you like is also a personal preference. Everyone is in accordance with their own feelings and preferences.