How should coffee beans be roasted? factors that affect coffee futures prices

Baking or mixing first has always been a controversial issue among bakers. Generally speaking, each product is roasted first and then mixed, which will maximize the different flavor characteristics of each kind of coffee and produce the best effect. The classic Blaser coffee beans launched by the Swiss coffee maker use this way to bring you the most delicious coffee.

Freshly roasted coffee beans release hundreds of chemicals. It takes a day or two to dissipate in order to achieve the best flavor.

Now, many high-quality roasters, such as Blaser, pack coffee beans in sealed bags with one-way valves to release the gas and prevent coffee beans from being stored in destructive gases. This kind of packing helps to maintain the good flavor of coffee beans. If the coffee beans are not packaged in this way, when the packaging is opened, the coffee beans will begin to deteriorate. The oil on the surface of coffee beans can also go bad easily.

After the packaging of the coffee beans is opened, if preserved properly, the coffee beans will remain absolutely fresh for 10 days. We recommend that coffee beans should be kept in clean, dry, sealed containers and in a place away from light.

We do not recommend storing coffee beans in the refrigerator because they will absorb the smell from the refrigerator. Similarly, we do not recommend refrigerating coffee beans, which will also damage the quality of coffee beans, unless you want to extend the shelf life of coffee beans.

Generally take a week as a cycle, use up and buy new coffee beans, will be more ideal roasting: the temperature increases, the color of coffee beans begin to darken, in the baking process, the temperature and time of roasting have the greatest impact on the flavor of coffee beans; in addition, the difference in exhaust will affect whether the color of coffee beans is uniform. And whether the degree of baking is the same.

Cooling: coffee beans should be cooled quickly after baking. To keep the flavor.

Shallow baking, beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking.

Deeper shallow baking (cinnamon baking), the color is quite similar to cinnamon, so it is also called cinnamon baking, the sour taste is aggravated.

Lighter medium baking, darker color, easy to extract the original flavor of coffee beans.

When roasted moderately, the coffee tastes stronger and the sour taste becomes lighter, which is the general roasting method of coffee beans.