A brief introduction to roasting of coffee beans

The most common roasting methods of coffee beans are drum baking and hot air baking. The drum roaster puts the coffee beans in a rotating vat and burns gas or wood to bake them. When the desired baking degree is reached, the coffee beans can be poured into a cooling funnel to prevent overbaking. A hot air roaster, also known as a fluidization air roaster, roasts coffee beans by rolling them in hot air. Most raw coffee beans are roasted at a temperature of nearly 400 degrees. During the baking process, the volume of coffee beans expands by more than 50%, while their weight decreases.

Second, according to the roasting degree of the coffee

1 light baking:

The lightest roasting degree of all roasting stages, the surface of coffee beans is light cinnamon, its taste and aroma are insufficient, and the color of lightly roasted coffee beans is between cinnamon and light chocolate. Because of its sour taste, it is generally not used to make espresso.

2 Deep baking:

Baking degree; medium-deep baking, also known as urban baking. The most standard baking degree, bittersweet and bittersweet flavor is more rich, often used in French coffee.

3 very deep baking (ItalianRoast):

The baking degree is scorched before carbonation, which is mainly popular in Latin countries and is suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series.

The deeper the baking, the less caffeine and acidity. The color of deep-roasted coffee beans ranges from satin chocolate to oily brown and black. The deeper the baking, the more scorched you taste, and the lighter the flavor of the coffee bean itself. Freshly roasted coffee beans release hundreds of chemicals. It takes a day or two to dissipate in order to achieve the best flavor.

The roasting of coffee beans is a fine and tedious process, and different roasting methods of coffee beans have different taste after grinding.