English Corner | Why do we bake coffee and raw beans?

Love coffee

Is an elegant way of life.

Love coffee

Let's get together!

Coffee beans are the seeds of the cherries of the coffee tree. Each cherrytypically contains two beans whose flat sides face each other. When steepedin hot water, raw, or "green", coffee beans offer little in the way of what one might relate to as coffee taste and aroma.

Coffee beans are the seeds of the fruit of coffee trees. Each fruit usually contains two coffee beans, with the flat side opposite to each other. When coffee beans are soaked in hot water (when not roasted), the taste and aroma may be revealed slightly.

Roasting green coffee creates myriad chemical changes, the production and breakdown of thousands of compounds, and, the roaster hopes, the development of beautiful flavors when the beans are ground and steeped in hot water. Among its many effects, roasting causes beans to:

The process of roasting coffee and raw beans will produce numerous chemical changes, and thousands of compounds will be broken down or reorganized. The roaster hopes that the roasted coffee will show a beautiful cup flavor after being ground and extracted. Roasting will change the raw coffee beans in the following ways:

▲ Change in color from green to yellow to tan to brown to black

Causes the color to change, green, yellow, yellowish brown, brown and black

▲ Nearly double in size

Coffee beans are almost twice as big as before.

▲ Become half as dense

The density is half of what it was before.

▲ Gain, and then lose, sweetness

(with the deepening of baking) the sweetness is highlighted and then lost.

▲ Become much more acidic

The sour taste is highlighted.

▲ Develop upwards of 800 aroma compounds.

Or produce more than 800 aromatic compounds.

▲ Pop loudly as they release pressurized gases and water vapor.

Bursting sound caused by the release of gas and steam from coffee beans (during baking)

The goal of roasting is to optimize the flavors of coffee's soluble chemistry. Dissolved solids make of brewed coffee's taste, while dissolved volatile aromatic compounds and oils are responsible for aroma. Dissolved solids, oils, and suspended particles, primarily fragments of bean cellulose, create coffee's body.

The purpose of roasting is to optimize the soluble flavor substances in coffee. Soluble solids determine the taste of coffee, while soluble aromatic compounds and oils affect the aroma of coffee. Soluble solids, oils and suspended particles (mainly cellulose in beans) give coffee a taste.