Roast coffee beans

Roasting of coffee beans

Silver skin

The first explosion

The second explosion

The basic concepts of baking:

Coffee beans: familiar with the discrimination and selection of raw beans.

Baking pot: familiar with the characteristics, structure and material of the baking machine.

Technology: the cultivation of time, degree, temperature control and discrimination ability.

The color, aroma and taste of coffee are caused by complex chemical changes in the roasting process. Roasting is to treat the flavor of raw materials with heat, and the aroma of coffee will change with the heat, so the baking time should be shortened as much as possible.

Baking can be divided into eight stages from shallow to deep, as follows:

Baking degree

The characteristics of taste

Light Roast

Wheat color, slightly fragrant, slightly mellow

Cinnamon Roast

Cinnamon, slightly fragrant, American baking

Medium Roast

Chestnut color, American baking

High Roast

The aroma and color are good.

City Roast

This is the way of baking from New York.

Full City Roast

Used in iced coffee beans

French Roast

French baking. The surface will float grease, black, with a unique fragrance

Italian Roast

Beans are carbonized and very black, odorless and smelly. Espresso and Cappuccino belong to this type.