Processing of coffee beans before grinding

First, peeling: mechanical removal of the peel and most of the pulp.

Second, fermentation.

Third, dry.

Fourth, roasting: coffee beans through roasting, can release the special flavor of coffee, each coffee bean contains its flavor, sour, sweet, bitter, how to release it incisively and vividly to see its roasting temperature, from tasteless raw beans, to the cup of endless fragrance, roasting is each coffee bean long journey, outline character, pregnant fragrance is a very important step. Coffee beans in this field for about 10 minutes (inversely proportional to the temperature), the temperature as high as more than 200 degrees Celsius, in the process of intense dialogue with the fire, after many chemical changes, issued a burst, two bursts, such as popcorn like sound, and loss of moisture. From raw beans, light, medium roast to deep roast, water release again and again, weight loss, volume expansion, coffee beans color deepened, fragrant oil gradually released, texture also becomes crisp. Green beans contain a lot of chloric acid, which gradually disappears during baking, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid contained in wine. Baking is just right to present these beautiful sour acids in moderation.

Light Roast-When the beans emit the first soft sound, they expand in size and change color to a delicious cinnamon color. Acidity dominates the flavor of light roasted beans, texture and taste are not fully developed, generally used as canned coffee.

Medium Roast-Coffee beans take on an elegant brown color. This method of baking is also called city roast. Medium roast can preserve the original flavor of coffee beans, but also release moderate aroma, so Jamaica Blue Mountain, Colombia, Brazil and other single coffee, choose this roasting method. At 20 minutes, the oil begins to surface, the beans are burned by the fire to a bright dark brown, called full-city roast, when the acid, sweet, bitter coffee to achieve the most perfect balance point, coffee beans character is also clearly characterized.

Deep roast-the darker the color of coffee beans, the sweeter the flavor, when the oil has been caramelized, bitter to sweet, endless aftertaste, the most suitable for brewing strong Italian Espresso, so also known as Italian roasting method. Moderate roasting gives life to coffee beans, turning them into an intriguing sour and bitter taste. For caffeine sensitive people, may wish to choose deep-roasted beans, because in the process of deep roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, a cup of Espresso caffeine content, only half of the other medium roast coffee, general Espresso coffee capacity is less, if the equivalent of the capacity of ordinary coffee caffeine content is much higher.

It should be noted that the roasting of coffee beans is divided into primary roasting and secondary roasting. The difference depends on the size of the coffee shop. Small-scale coffee shops have only one machine due to resource constraints, requiring all roasting processes to be completed at once; for large-scale coffee shops, there will be at least two machines that can work together to complete the roasting process in two times. After the second roasting of coffee beans acid greatly reduced, flavor Qingyou, sweet and refreshing