Two essentials and eight stages of roasting coffee

Stir-frying raw coffee beans can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology.

Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a very fragrant, sour and bitter taste.

The basic essentials of frying

Fried coffee beans will swell, there are no wrinkles on the surface, the luster is uniform, and each bean has a good taste. To maximize the personality of coffee beans, stir-frying beans is the key.

The key to frying is to stir-fry the coffee beans from the outside to the inside. First of all, the water of raw beans will be fully dried with fire, at this time, if you use a quick fire, it will cause uneven baking, making the coffee astringent and irritating to the throat.

Types and stages of frying

Fried coffee beans can be divided into three categories: shallow fried, medium fried and deep fried. Shallow fried coffee beans have a unique and strong sour taste, aroma; deep fried sour taste will be lost, resulting in bitter, fragrant and scorched aroma.

According to the degree of frying, it can be subdivided into 8 stages:

1. Shallow baking

2. Cinnamon

3. Medium baking

4. High baking

5. City baking

6. City-wide baking

7. French baking

8. Italian baking.