The process of making coffee beans how to make coffee beans

baking

Coffee beans roasting is the use of specific equipment, through high temperature to convert starch into sugar and acidic substances in the process, in this process, cellulose and other substances will be carbonized to varying degrees, moisture and carbon dioxide will volatilize, and protein will be converted into enzymes, and fat residue combined together, forming an oil film layer on the coffee surface, coffee beans themselves will also be roasted and expanded, internal pores. After roasting coffee beans can produce a special aroma and different flavors, can be used for brewing coffee.

Coffee beans roasting is a complicated processing technology, with quite professional, want to make delicious coffee beans, need to have perfect equipment and high coffee roasting technology, so, unless it is to satisfy personal pleasure, generally not suitable for home.

Coffee beans vary in depth and taste depending on the heat and time of roasting. Different characteristics of coffee beans, different drinking methods determine the depth of roasting coffee beans. In general, light roast, coffee beans will be light brown color, strong acidity; dark roast, darker color, bitter increased. Coffee beans are traditionally roasted in eight different degrees:

Light Roast-slightly yellowish brown color with less intense aroma and flavor;

Cinnamon-Cinnamon color, slightly better aroma, a type of American coffee;

medium roast--maroon, mellow, moderately sour, a type of American coffee;

High baking--slightly thicker baking than light baking, acid with bitterness, good aroma and flavor;

City-The word comes from New York City and is a standard roast suitable for Colombia and New York-style coffee;

Full City--no sour and bitter, suitable for iced coffee;

Strong roasting (French)-French, also known as European, due to the strong degree of roasting, coffee beans fat ooze surface, color black, bitter strong, with a unique flavor;

Strongest roast (Italian)-also known as Italian, roast degree is strong, coffee beans charred black, with burnt flavor, no aroma, suitable for brewing Italian steam coffee