Do not drink unbaked coffee roasting degree

The heat of shallow roasting is more mild, because the "fermentation catalysis" of flowers and fruits retain the most sour aroma, it is easy to smell the sour aroma of coffee. If the baking continues, that is, from the end of the first explosion to the middle baking before the second explosion, or even from just to the second explosion, most of the sour aroma of "fermentation catalysis" has been cracked and replaced by the taste spectrum of "sugar browning reaction" (Sugar Browning) and "Mena reaction" instead. Moderate baking sugar browning mainly refers to caramelization and caramel aroma, while Mena reaction is more complex, which is a browning and aroma-making reaction of carbohydrates and amino acids, producing attractive aromas of nuts, rice and wheat, dark chocolate and cream chocolate.

Raw beans of unroasted coffee, not suitable for drinking

It is worth noting that raw beans of unroasted coffee contain vomiting ingredients such as propionic acid, butyric acid and valeric acid. If you boil water and drink it without baking, it is easy to turn your stomach and even vomit, but these ingredients are neutralized after baking. Instead, it produces more charming aroma.

Sucrose, which accounts for about 6% of soybean weight, is the main raw material of coking sugar. Sucrose is about 130 ℃-170 ℃. Sucrose is pyrolyzed into low molecular weight monosaccharides, glucose and fructose, and releases aroma and carbon dioxide. But with the furnace temperature rising to more than 180 ℃, these molecular weight monosaccharides continue to aggregate and concentrate to form darker medium molecular weight caramel components with caramel aroma. Caramelization has been carried out to a little over 200 ℃, is coming to an end, and finally completely carbonized.

Therefore, as the temperature increases, caramelization produces different compounds with different odors, which is a very complex chemical reaction that scientists do not fully understand. Basically, the aroma of caramelization is the most attractive between medium baking and second explosion, which is why the baking degree of Agtorn#55 cup test is based on the degree of caramelization of SCAA cup. Once in the deep baking after the second explosion, the flavor is dominated by the more elusive drying effect.