What are the roasting techniques of coffee beans? how about Turkish coffee?

Baking, as the name implies, is to provide heat to coffee beans, causing a series of chemical changes inside. First of all, the starch in raw beans will be converted into sugars and acids because of high temperature, while substances such as cellulose will be carbonized differently. Water and carbon dioxide evaporate, while proteins are converted into enzymes, which combine with the rest of the fat to form an oil film on the surface of coffee beans. Coffee beans swell when roasted, a bit like popcorn, and interestingly, coffee crackles during roasting, just like we use microwave popcorn. But because the skin on the surface of coffee beans is very tough, we usually don't see coffee beans crack like popcorn.

We often see that roasted coffee beans have different shades of color, on the one hand, this may be due to different types of individual coffee beans, and on the other hand, the main reason for this color difference is the different degree of roasting. In the most popular language, the degree of baking can be interpreted as the heat of baking. Take the most classic example of carbonated coffee, a French roasted coffee that is highly carbonized, dark brown and carbon black due to its deep roasting (either because of the high temperature during baking, or because of the long baking time, or both, depending on the situation). It is generally believed that carbonized coffee tastes bitter, which comes not only from caffeine but also from carbonized coffee beans.

Coffee roasting is divided into the following degrees:

1. Very shallow baked Light Roast

In the mildest baking method, the beans are yellowish brown and the aroma and concentration are mild and light, which can be used as a standard for identification in the early stages of baking.

2. Shallow baking / cinnamon baking Cinnamon Roast

As the name suggests, the beans are cinnamon-colored, slightly thicker than very light roasted, and refreshing in taste.

3. Medium baked Medium Roast

The beans are chestnut, sour and bitter have been released, its taste is deeper than light roasting, fresh aroma, mild taste, suitable for brewing American coffee.

4. Medium and deep baked High Roast

The beans are tea-brown and give people a slightly stronger impression than medium-baked beans. The aroma and color are balanced, and the bitter taste is stronger than the sour taste.

5. Deep baking / city baking City Roast

The beans are tea-brown, with a balance between sour and bitter taste, mellow and quite baked.

VI. Very Deep Baking / Deep City Baking Full City Roast

The beans are dark brown, sour and bitter. Because of bitterness, it is suitable for iced coffee.

7. French baking French Roast

Beans are dark brown, because deep roasting, beans contain fat floating to the surface, appears to be bright, bitter, roasted flavor is very strong, suitable for coffee Oulei.

8. Italian baking Italian Roas