A brief description of the difference between roasting time and classification of coffee beans

The so-called coffee roasting (coffee roasting) refers to the process that through heating the raw beans, a series of physical and chemical reactions take place inside and outside of the coffee beans, and in this process, the sour, bitter, sweet and other flavors of the coffee are formed, forming mellowness and hue, and transforming the raw beans into dark brown beans.

The original beans of coffee rely on professional technology to maximize the flavor of beans. The high heat in the roasting process triggers a series of chemical reactions in coffee beans. Sugar and starch are converted into volatile oils and become the glycol and aroma of coffee.

Coffee roasting is an art. Timing is the key. Baking time affects the color and taste of the final product, so the baking time depends on what kind of coffee you want. The baking time varies depending on the type of coffee you need:

7 minutes-light roasting; typical American popular coffee.

9 to 11 minutes-moderate baking; this is a deep baking often referred to as "urban baking".

12 to 13 minutes-dark baking; also known as French French roast or Viennese coffee, just like boutique coffee in the Pacific Northwest.

14 minutes-extra thick roasting; also known as espresso roasting (coffee beans are actually starting to smoke, and the sugar inside turns to caramel and starts to burn).

Among the factors affecting the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, and extraction accounts for 10%. Good roasting can maximize the personality of raw beans and minimize the occurrence of defective flavors. on the contrary, improper roasting will completely destroy good beans. As the heating, time, and temperature control in the baking process is very difficult to grasp, baking technology is a very complex technology, so the importance of baking is more prominent.

In fact, there is so much complexity and variability in the baking process that a real baker needs not only theory, but also a lot of experience and perception. Because a variety of small changes in temperature, heat and other small changes in the baking process can change the taste of beans, different beans have different characteristics, and baking is a work of rapid operation in a short time, so bakers are required to master the relevant principles, have a clear grasp of the characteristics of raw beans, and can accurately budget and adjust the baking process in the baking process.

Source: network