There are eight different degrees of coffee bean roasting. How do you roast coffee beans at home?

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I believe that now many friends like to drink coffee, but also interested in coffee roasting. When Qianjie Coffee is surfing the Internet, I often see a small partner sharing the process of roasting coffee beans at home on social platforms. However, we will also notice that after some partners have finished baking, the color of the coffee beans is not uniform, with some light colors and some dark colors.

The roasting degree and evenness of coffee beans determine the taste of coffee. Therefore, it is important to understand the impact of roasting on coffee beans. Before knowing the roasting degree of coffee bean color, Qianjie Coffee will briefly tell you how to roast coffee beans at home.

At present, there are many strange ways to bake coffee beans at home on the Internet, such as pan stir-frying, oven, air fryer and so on. But we can't make coffee beans tumble and heat evenly all the time, so Qianjie Coffee recommends buying a cage-shaped coffee bean roasting net.

According to the personal experience of Qianjie baristas, there are two points to pay attention to when roasting coffee beans in rotating cages: stir-fry over a low heat, otherwise the coffee beans are very easy to change color on the outside and not ripe inside; after firing and adjusting the fire, put on the rotating cage and turn immediately, rotating at a speed of 60-65 laps per minute.

It takes more than twice as long to use a rotating cage as a special roaster. For example, Qianjie Coffee uses the Yang family 800n to roast red bourbon beans from the Hilado region of Brazil, which burst to 3:30 and roast at a medium-deep level, with a total baking time of 13 minutes.

These are Brazilian Hillado beans that are roasted and sold in front street coffee using professional machines.

When using rotating cage baking, the total baking time is 31 minutes to a close degree. During this period, you have to keep turning the cage (60 laps / min). If you stop / slow down, it will be easy to get lost. It can be said that it takes a lot of hands.

These are the same coffee beans baked by the baristas in front street at home.

Although roasting coffee beans at home is very tiring, it is very clear and intuitive to feel the coffee beans slowly turning from green raw beans to yellow, giving off a sweet taste like corn, then slowly turning into cinnamon color, emitting the smell of caramel, and then slowly turning into chocolate color, giving off the smell of roasted nuts.

This process is very cured, but also understand that in order to roast coffee beans well, you need to understand the coffee beans themselves, and you need to learn the impact of the development of the roasting process on the taste of coffee beans, so as to cherish every cup of coffee more.

If we simply classify the coffee beans on the market, the basic sour ones are shallow roasting, the bitter ones are deep roasting, and the sour and bitter ones are moderate roasting. According to the coffee degree color control card given by SCAA, the world's most authoritative boutique coffee institute, there are 8 kinds of coffee roasting degrees:

The lightest Agtron color value is 95, the baking degree is called shallow roasting (Light Roast), the time of baking is about the time of explosion (beans are still crackling), the general flavor of coffee will show a bright acidity.

The Agtron color value is 85, which belongs to cinnamon roasting (Cinnamon Roast). The time of baking is around the end of the explosion (when the popping has just stopped, or when there is only sporadic popping). Generally, the coffee bean flavor is sour and sweet.

Agtron color value of 75, called moderate roasting (Medium Roast), the time of baking is about after the end of the explosion (the popping sound completely stopped), this degree of coffee flavor will be mainly sweet, with a little fruit acidity.

Agtron color value of 65, known as deep baking (High Roast), about the time after the end of the first explosion before the start of the second explosion (about 1-2 minutes of silence), the flavor will show a nut caramel tone, balanced, no sour taste.

The Agtron has a color value of 55, called City Roast, and comes out around the beginning of the second explosion (a faint popping sound or two after a moment of silence). At this time, the flavor is more bitter and the caramel aroma is heavier.

Agtron color value of 45, known as city-wide baking (Full City Roast), about the time before the second explosion (before the crackling sound), when the coffee is already very deep, the taste will be more bitter and fragrant.

The Agtron color value is 35, known as French baking (French Roast), about the time when the second explosion is dense (the crackling sound is heard again, but heavier than the first time), when the coffee beans are already oiled.

The Agtron color value is 25, called Italian roasting (Itatian Roast), and the baking time is about the end of the second explosion (after the dense sound), when the coffee beans are dark and bright, and the oil has leaked out.

According to the observation of Qianjie coffee, whether it is baked by machines or baked by friends themselves, coffee beans are usually not roasted to the degree after the color value of 65, because of the deep roasting in the channel, the taste of coffee is already very mellow and rich, without too many flavor levels.

In the absence of a certain understanding of cage roasting, it is not recommended that everyone roast too light, because easily because the heat is not controlled properly, the surface of the coffee bean reaches the color you want, but the inside of the coffee bean is not baked thoroughly. Coffee is prone to grass / green taste.