Coffee review

The roasting degree of coffee beans

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Coffee beans have a history of roasting beans for hundreds of years. Without these scientific tools, how to judge the whole exothermic reaction of western heat? To put it simply, the baking process is judged by changes in appearance and temperature. The whole baking process can be divided into four stages: 1. Steaming stage: 00-10min; lower bean-140C; this is the most important process of endothermic reaction of coffee beans.

Coffee bean roasting

Baked beans have a history of hundreds of years, in the absence of these scientific tools, how to judge the whole exothermic reaction of western heat? To put it simply, the baking process is judged by changes in appearance and temperature.

The whole baking process can be divided into four stages:

one. Steaming stage: 00-10min; Xiadou-140C This is the most important process of the endothermic reaction of coffee beans, at this stage, the beans will slowly expand, the color will change from green to white, and the water will slowly evaporate from the bean heart because of the heat absorption of the beans. Mother mouth found that whether the coffee tastes good or not depends on this stage, when the water evaporates too quickly, it is easy to cause the bean heart to be unripe, the beans easy to be bitter, and when the water evaporates too slowly, it will cause the coffee to taste insipid. Not rich in aroma? Therefore, we insist that the steaming process must not be omitted, and we should also use this process to make the coffee more fragrant, stronger and tastier.

two. Dehydration stage (before an explosion): 10-15 minutes before the explosion: 140-180C; when the end of steaming, the coffee beans will change from white to yellowish light brown, then the coffee beans will continue to absorb heat to reach an explosion, and the coffee beans will expand from steaming to shrink dehydration, when the moisture of the coffee beans will decrease rapidly, when the endothermic reaches the extreme point of the coffee itself, there will be an explosive reaction, which is the so-called explosion.

three. The first explosion stage (before the end of the first explosion): 15-18 minutes after the beginning of the explosion, the coffee bean will begin to give back the "just right heat" you gave it, showing a perfect exothermic reaction, and then we can obviously smell that the aroma of coffee will change from grass to coffee coke, and with the progress of the first explosion, the coffee beans will burst and expand? From now on until the coffee is charred, basically all the coffee can be drunk, and there will be no taste of grass, but the coffee at the beginning of the explosion will be very sour and not bitter. With the passage of time, the taste of coffee will turn into non-sour and extremely bitter. Generally speaking, the bean point will be determined by the flavor of the coffee itself. When the sour taste is fast and the bitter taste is about to appear, this is usually the bean spot in the mother's mouth. At this time, the coffee under the bean will reach its peak, and the aroma will be optimized. This point depends on the "flavor" of the coffee itself. due to the different growing environment, climate, soil and moisture, the "flavor" of the coffee will be slightly different. Mother's mouth will help you check in this link, keep this point within our SOP and keep it stable.

four. Second explosion stage: 18-20 min Ting 210-Xia Dou After the first burst, the coffee bean will slowly mature and emit a charming aroma, and when the heat absorption reaches the second peak again, the coffee bean will have a second explosion, that is, the so-called second explosion, which will open a space in the heart of the epidermis, and the carbon dioxide in the coffee bean will continue to be discharged, causing the internal temperature to rise continuously, start coking, turn into oil, and ooze out of the coffee surface. At this time, the coffee flavor will be bitter, strong flavor, usually Starbucks is baked to this stage, and then continue, the coffee beans will slowly turn into coke, except bitterness without any flavor? This kind of coffee is lifeless, and this is a perfect performance of coffee beans.

After these stages, 90% of the delicious and charming coffee is finished, and all that is left is to brew out the most perfect taste.

Roast the raw coffee beans to make the coffee show a unique coffee color, aroma and taste. The most important thing about baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for brewing coffee.

one. Cinnamon baking (Cinnamon Roast)

This is the lightest form of baking. There is no oil on the surface of the coffee beans. Large coffee bean manufacturers tend to mix these lightly roasted coffee beans with the ones they sell. Because this can not only save money but also increase the quantity.

two. Urban Bakery (City Roast)

The name of urban baking first appeared in the 19th century. It usually means thick. However, with the passage of time, the color of coffee beans baked by people is getting darker and darker, so the emergence of new names becomes inevitable. Today, urban roasting is only a little darker than cinnamon roasting. People use FULL City to represent moderately roasted coffee, which is slightly darker than cinnamon roasting in color. There is no fat on the surface of the coffee beans.

three. Vienna Bakery (Vienna Roast)

This is a medium baking. It is customary to say that Viennese roasting is a mixed coffee bean that comes from different baking times. But in fact, during this roasting period, the oil inside the coffee bean just appeared on the surface, with dark brown spots on the surface.

four. Italian Bakery (Italian Roast)

This is a lower level. At this time, the surface of coffee beans is covered with more than half of the grease. The color of coffee beans is the brown of cream chocolate. Italian baking varies from place to place in the shade of choice of baking color.

five. French baking (Frech Roast)

The coffee beans that Europeans like to use are usually roasted to the surface of the coffee beans covered with oil and the color is like bitter chocolate. At this stage, the coffee beans have been seriously carbonized, and it is difficult to distinguish the taste of one kind of coffee beans from the other. The taste is strong.

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