What are the skills of roasting and preservation of coffee beans

There are many ways to roast coffee. I'll say a relatively simple one.

Before the coffee is roasted, the coffee should be treated by natural method or washing method, and then the coffee can be roasted. First, it is baked in a large rotating barrel. After 5 to 7 minutes of intense heat, the water in the coffee beans gradually evaporates. At this time, the coffee beans begin to turn yellow and produce a strong aroma. Eight minutes later, when the "first burst" began, the coffee beans doubled in size and crackled. At this time, their color is light brown. After baking in a container for 10 to 11 minutes, the coffee beans become darker and darker. When roasted for 11 or 15 minutes (depending on the type of coffee), all the flavors of the beans are released, and most of these flavors are balanced. At this time, the "second explosion" begins, which marks the end of the roasting process of coffee beans. Just move the coffee beans to the cooling plate.

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Coffee is a fresh drink, its enemies are oxygen, light, heat and moisture. In order to ensure the freshness of the coffee, the coffee should be kept in a dark, sealed container at room temperature. It is best not to keep fresh coffee for more than a week.

How to bake coffee beans

Roasting and mixing Roasting & Blending of Coffee beans

When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing.

A master baker must have both the temperament of an artist and the rigor of a scientist. This ensures that the sugars and other carbohydrates contained in the coffee are carbonized during roasting, resulting in the well-known coffee fat and good coffee of high quality and consistent style. Academically, this subtle chemical is not really grease (because it is soluble in water), but it is the source of the aroma of coffee.

Professional coffee is generally roasted in small batches. The most common baking 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.

Most raw coffee beans are roasted at a temperature of nearly 400 degrees. During the baking process, the volume of coffee beans expands by more than 50%, while their weight decreases.

The color of lightly roasted coffee beans is between cinnamon and light chocolate. Because of its sour taste, it is generally not used to make espresso.

Deep baking, comparatively speaking, has a more bitter and sweet flavor. The aroma extracted from coffee beans is proportional to the baking time.