Analysis of the reasons affecting the roasting degree of coffee beans

Lightly fried beans contain more acid, so they are suitable for areas where alkaline water is used. Lower-grade coffee beans have the characteristics of poor taste, which can be easily revealed by stir-frying. So usually we use deep stir-fry to drive away the bad volatiles in the beans. From the previous discussion, mixing beans that have already been baked has many benefits. Habit and local people's favorite taste usually determine the depth of fried beans. In cities, fried beans are usually deeper than usual, just like what we call "urban stir-frying". This kind of stir-frying is shallower than French frying and does not have any characteristics of overcharge. it is often used by coffee makers to prepare instant coffee. Since there are more carbohydrates made into aqueous solution in the factory filtration process than brewing coffee at home, the taste of more carbohydrates must be comprehensively balanced by deep frying.

There is a certain relationship between the color of roasted coffee beans and the percentage of roasted weightlessness. Light to medium stir-fry like cinnamon, when it first entered the range of delicious coffee, the weight loss was about 14%. Baking that is dark brown but not all black will lose about 15.5% of its weight. The deepest roasting with a slightly black tint of brown will lose about 17% of its weight, which is the most commonly used and deepest stir-frying method in the United States. However, the stir-frying of individual products, such as French-fried coffee, is very dark brown and has oil on the surface of the beans, with about 18% weightlessness. The Italian style of frying is very dark brown, with a weightlessness of about 20%. In all cases, let's assume that raw beans are about 12% moisture.

The amount of water-soluble matter in different coffees changes at 212 degrees Fahrenheit (100 degrees Celsius), but deep frying reduces the production of extracts. For example, in medium frying, the degree of weightlessness of 15% will produce 23% of the extracted solution. However, when the same coffee beans are fried to 18% weightlessness, only 21% of the extracted solution will be produced. The hydrolysates of interest to instant coffee manufacturers will also be reduced in deep speculation. By the same token, the range of hydrolyzed solutes can be 25% to 22%. In other words, the sum of all reduced extracts and hydrolyzed solutes is 48% to 43%. This has a great impact on the real solution that can be obtained by cooking coffee. Cooking lightly fried beans produces 38% of the solution, while cooking lightly fried beans produces 35% of the solution. Deep-fried beans will have greater damage to the cell wall and powerful structure, so they have better compressibility. For this reason, deep fried beans under compression and more pressure will leak from the bottom of the coffee filter more often than shallow fried beans. Deep fried beans are also fragile, and there are more fine powders during grinding. These finer powders also put more pressure on each drop of coffee or make the extraction more resistant. Although the above coffee weightlessness is important, it is less measurable. It is possible to identify eight colors from the lightest to the darkest with the naked eye.

Source: restaurant cat coffee