Why choose wood as fuel to bake coffee? The roasting process of heated coffee beans coffee

All coffee roasters work on the same principle: they heat green coffee beans, causing physical and chemical changes that turn them into roasted coffee beans. Physical change refers to the color of coffee beans from green to brown, and the shape also changes. Chemical changes are more complex, and are the processes of production, equilibrium, and transformation of substances with fragrances, acids, and other odors. Coffee that achieves the aroma, acidity, and many other flavors and tastes desired by the roaster.

The main difference between wood roasting and gas roasting is the speed at which the internal temperature of the coffee beans rises. For a long time coffee was roasted over wood fires, a method that lasted for centuries. Later, many energy sources replaced wood as the fuel for roasting coffee beans, such as natural gas. This is to speed up roasting and reduce costs, and the choice of fuel does not affect the quality of coffee.

With the arrival of new types of roasting energy, Kim Loupis, a coffee wood roaster, still sticks to traditional, time-tested wood roasting methods. Coffee wood roasts 3-4 times slower than natural gas roasts, but many of the natural ingredients of the roasted coffee are retained in the beans. This slowly roasted coffee bean has a low acidity and a mellow taste.

You might wonder, is baking in an oven using wood fuel similar to baking directly over a fire? The smoke produced by direct roasting of wood will have a certain impact on the aroma of coffee beans. But the truth is that the change in aroma doesn't actually change the composition of the coffee, it just adds another flavor.

The wood roasting referred to in this article is different from charcoal coffee. Charcoal coffee is more regarded as Japanese charcoal coffee. It is a kind of deep roasting and darker coffee. The coffee referred to in this article is moderately roasted coffee. It is different from charcoal coffee in the degree of roasting. It is not expected that wood roasting will be conceptualized and narrowed by charcoal coffee. Therefore, it is especially different in the name of the article, but it can be seen that slowly roasted coffee beans have low acidity and mellow taste.