Roasting baking

The average chemical composition of raw coffee beans is as follows:

Water 12%, nitrogen 12%, fat 12%, sugar and dextrin 10%, other non-nitrogen 18%, dust 4%, tannin 6.7%, caffeine 1.2%, coffee essential oil 0.1%.

Of course, these figures are not fixed, and the quantities of some of the ingredients vary considerably, which is why each coffee is so different. Baking involves heating the beans to 200 - 220 degrees Celsius in a large, specially designed container and stirring them constantly for up to 20 minutes.

The process ends when the beans turn dark brown. In many countries, roasting ends when the beans are light brown, but the timing of all these stops depends on taste.

During roasting, the beans lose about 18-22% of their weight, which is actually due to a number of factors: water is evaporated, sugar is caramelized, tannins and fat are also reduced. An important aspect of baking is that the inside of the beans should be baked the same as the outside. During roasting, the beans increase in volume by up to 60%, resulting in a significant reduction in specific gravity. Coffee essential oils in beans run to the surface and develop an aromatic element, coffee (coffeone) contains more than 600 chemical components, giving coffee a charming flavor. In any case, roasting must not "push" too much in order to improve the aroma, because this may cause many components in the coffee to volatilize, thus risking reducing the aroma.

Cooling: Once the beans leave the roaster, they must be cooled immediately to avoid the self-baking effect causing the beans to be deeper than the proper roasting degree they have reached. There are three ways to cool beans:

1)Water-cooling: Spray water on hot freshly baked beans to cool them. Since coffee absorbs water easily, this process significantly increases the specific gravity of the beans.

2)cooling with ordinary air

3)cooled with chilled air