Key points of roasting of coffee beans

The roasting of coffee determines its taste, and it is the only way for raw coffee beans (high quality) to become "gourmet coffee". Many people will mistakenly think that the roasting of coffee will affect the concentration. In fact, the concentration of coffee is determined by the amount of coffee made.

The roasting process of coffee is the process of carbonization and decomposition of sugars, fats and other carbohydrates contained in coffee, thus producing coffee oil and coffee's unique aroma. Coffee beans are usually roasted in small quantities, but it is not easy to bake high-quality coffee with uniform texture, uniform color and flavor. Therefore, a high-level coffee roaster must have both the temperament of an artist and the rigor of a scientist.

The most common coffee roasting methods 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. After the raw coffee beans are put into the roaster, the coffee beans themselves will change wonderfully with the change of temperature and time.

Although about 6.6 billion kilograms of coffee are grown around the world every year, only about 20 per cent of the beans reach the super grade. Of these 20% coffee beans, less than 10%, or about 10%, are regarded as the standard of all the best coffee beans available in the world. The beans provided by BANILLA Peregrine Coffee are selected from these 10%.

There are many factors affecting the quality of coffee beans, including the type of coffee, suitable growth environment and the growth of coffee trees, timely picking, scientific processing, storage and the most suitable roasting, mixing and packaging of coffee.