There are several procedures for making coffee beans into coffee.

First, coffee beans are picked from coffee trees, and then processed, roasted, then ground, and finally brewed, resulting in a cup of coffee beans.

Coffee bean roasting is a process in which raw beans are converted into sugars and acids by means of specific equipment at high temperature. in this process, substances such as cellulose will be carbonized to varying degrees, water and carbon dioxide will be volatilized, and the protein will be converted into enzymes, which combine with the rest of the fat to form an oil film on the surface of the coffee, and the coffee bean itself will expand by baking. Pores are created inside. Roasted coffee beans can produce special aromas and different flavors before they can be used to brew coffee.

Coffee bean roasting is a complicated processing technology, which is quite professional. If you want to make delicious coffee beans, you need perfect equipment and high coffee roasting technology, so unless it is for personal pleasure, it is generally not suitable for family.

With the size of the baking firepower, the length of time, coffee beans will show different depth and taste changes. Different characteristics of coffee beans, different drinking methods determine the depth of roasting of coffee beans. Generally speaking, the roasting degree is light, the coffee bean color will be light brown, the sour taste is strong, and the baking degree is deep, the hue is dark, and the bitterness is enhanced. Traditionally, the roasting of coffee beans is divided into eight different degrees:

The lightest baking (Light)-slightly yellowish coffee color, not very strong aroma and flavor

Light roasting (Cinnamon)-cinnamon color, slightly better flavor, a kind of American coffee

Ordinary roasting (Medium)-maroon, mellow, moderately sour, a wet processing of American coffee: also known as washing processing, soaking is used to screen the coffee fruit, and then the selected fruit is fermented and extruded to remove the sticky pulp on the surface of the peel, pulp and silver skin, and the processed coffee beans will retain the silver skin on the surface for storage. Coffee beans in this state are called "parchment coffee beans" (Parchment Coffee), and the dried silver skins are not removed by a peeling machine until they are exported. The biggest advantage of wet processing is that the appearance quality of coffee beans is good, and the original flavor is maintained well. The disadvantage is that the processing cost is high and a lot of water is needed. Generally used for the processing of high-quality coffee beans