Does the taste of coffee beans have anything to do with roasting?

Baking and tasting

Since the Arabs discovered the coffee beans, the first way to eat them is to put the whole fruit of the coffee into the mouth and chew it to get its juice. Later, they ground the coffee beans from the fruit and mixed them with animal fat as a physical supplement for caravans to trade far away. After that, around 1000 AD, it was changed to the method of boiling raw beans into soup. It was not until the 13th century that the Arabs invented the method of roasting coffee beans, so that the charming aroma of coffee was completely pulled out, so that coffee was no longer just a pick-me-up, but a worldwide drink. Generally speaking, according to the division of baking degree, the roughest can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying. Coffee beans can cause subtle changes in taste and flavor due to different degrees of roasting. Generally speaking, if the baking degree is shallow, the sour taste is heavier. With the deepening of the baking degree, the sour taste will gradually disappear, and the bitter taste will become more prominent. What kind of roasting degree can give birth to the most delicious coffee? In fact, the depth of roasting must be determined according to the types, characteristics, brewing methods, usage and, most importantly, personal preferences, of coffee beans. Coffee beans are the seeds in the coffee fruit. The coffee fruit is exposed to strong sunlight and the seeds are not taken out until the shell is cracked. This method is called "non-washing" or "natural drying". Another way is to put the coffee fruit in the sink, soak in water and soften and then remove the "washing" of the flesh. The washing refining process is to put the harvested coffee fruit in a sink and soak for 24 to 28 hours. In this way, only the ripe fruit will sink, while the immature fruit will float on the water, so that the ripe fruit can be selected. After that, put it into the pulp removal machine, remove the skin and pulp, leaving only seeds. Then put the seeds in the fermentation tank for half a day to a day, so that the pulp residue on the seeds will fall off as a result of fermentation. Finally, rinse with water, dry in the sun, and remove the seed coat with a sheller. This method has less sundries, and can pick out immature coffee beans, so the appearance and quality are better. The non-washing operation procedure is relatively simple, and mature and high-quality caffeine beans can be obtained only if the program management is perfect. However, this way is easily affected by climate, and the proportion of incomplete beans is very high. In addition, coffee beans treated in this way often taste like soil and are not suitable for long-term preservation.