Relationship between roasting degree and taste of fine coffee

The coffee beans we use to brew coffee are actually seeds hidden in bright red coffee berry noodles. The ripe pulp tastes a bit like grapes with thinner skins and is very sweet. When farmers pluck it from the tree, it must go through the process of removing pulp, fermentation, washing or sun treatment, and then drying it before it is the so-called raw coffee bean. Raw coffee beans that appear turquoise when fresh cannot be eaten directly, but must be roasted and dehydrated in the machine at high temperature.

Raw coffee beans will gradually lose moisture in the process of roasting at high temperature, and the color will change from turquoise to brown, while the Mena chemical reaction will produce aromatic substances, oils and caramelization. Like popcorn, coffee beans burst their cell walls twice during roasting, the first at about 190 ℃ and the second at about 215 ℃. The whole volume increases with popping, but the organic acids disappear as the temperature increases. If the temperature continues to rise above 220 ℃, the sugar will gradually be carbonized, the sour taste will disappear completely, and the bitter taste will occur.

After knowing the roasting principle of coffee beans, it is easy to distinguish the degree of roasting, which can be judged by the following:

Appearance: shallow baking-many wrinkles on the surface, deep baking-smooth surface.

Color: light baking-light color, deep baking-dark color.

Taste: shallow baking-sweet and sour, deep baking-bitter fragrance.

Preservation: shallow baking-oil production speed is slow, deep baking-oil production speed is fast.

At present, it is generally believed that the shallow roasted coffee is between the first burst and the first burst, which is commonly known as cinnamon roasting (Cinnamon Roast). This roasting method can retain more of the original coffee flavor, such as sour, aroma, sweetness and other pleasant taste, so it is also tested in international coffee cups with a similar roasting degree.

Roasting coffee beans is not magic, raw bean noodles do not have things, can not be roasted out of it. In the past, under the influence of trader orientation, with the exception of the Blue Mountains of Jamaica and Kona, Hawaii, affordable commercial raw beans flooded the market, and coffee roasters had less access to high-quality coffee raw beans, so the main direction of baking methods is to remove defects. In contrast, today's own roasters are quite happy. It is easy to obtain high-quality coffee beans in line with international standards, and the roasting method has changed to retain the original good taste, thus improving the recognition of different places of origin.

Because of this concept of shallow baking, more and more cafes offer such products, and consumers' acceptance is also increasing.