Coffee roasting techniques what are the requirements for coffee roasting? how should coffee be roasted?

But in the roasting process of coffee beans, the transformation of ingredients is very complex, after all, coffee beans are organic matter, so the transformation of this component is very complex, and the modern knowledge of organic chemistry can not fully understand. However, the roasting of coffee beans directly determines the aroma of coffee beans. If the coffee is not roasted well, even if the raw coffee beans are very good, you can't get good ripe coffee beans; as a result, you can't make good coffee. Only with good coffee raw beans, after proper roasting, is it possible to process good coffee cooked beans, and it is also possible to provide a good prerequisite for making good coffee. Fried coffee beans are roasted at high temperatures, or roasted, to create the coffee's unique color (similar to amber, depending on the degree of roasting), flavor and aroma. Frying turns the green (or yellowish) raw coffee beans into the familiar tea-brown coffee beans. High-quality fried roasting refers to the ingenious expression of the aroma, sour and bitter ingredients of raw coffee beans. Technical research editors produce a series of chemical changes in the process of baking. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the coffee beans will about double in size and begin to show a light brown after stir-frying. After this stage is completed (after about 8 minutes of baking), the calories will be reduced. The color of the coffee soon changed to dark. When the preset baking depth is reached, cold air can be used to cool the coffee beans in order to stop the baking process. Baking is roughly divided into shallow baking (Light), medium baking (Medium), urban baking (City) and deep baking (Deep). Light roasted coffee beans: will have a strong smell, very crisp, high acidity is the main flavor and slightly mellow. Medium-roasted coffee beans: have a strong mellow, but also retain a certain degree of acidity. City-baked coffee beans: the surface is dark brown, the acidity is replaced by slight bitterness, and most of the flavor has been destroyed. Deep-roasted coffee beans: dark brown in color and oily on the surface. For most coffee beans, the alcohol content increases significantly and the acidity decreases. In fact, roasting coffee is a way of processing food. The roasting of professional coffee is the personal expression of the roaster. First exposure to professional coffee beans with different roasting degrees the biggest problem with different roasting degrees of coffee beans (SPCIAITYCOFFEE) is the name of the roasting degree. For example, CITY, FULLCITY, FRENCH, ESPRESSO, etc., all produce different baking colors because of the different baking machines and producing areas. In addition, some roasting levels are named after mixed coffee: for example, ESPRESSO is a coffee with a specific roasting degree for making ESPRESSO, and even if the color looks the same, it may have a completely different flavor. Therefore, the selection of bean temperature, baking method and baking time are the main factors that determine the final flavor.