What are the roasting degrees of coffee beans? what are the changes in different degrees of roasting?

What is the roasting degree of coffee beans? How does the taste change with different degrees of baking?

With the deepening of roasting, the color of raw coffee beans changed from brown to black. The index used to indicate the roasting degree of coffee beans is called "roasting degree", which is generally distinguished by the color of coffee beans.

Now we often say that the order of baking degree from shallow to deep is: light baking, cinnamon baking, moderate baking, medium-deep baking, urban baking, citywide baking, French baking, Italian baking. These names refer to the American names for the roasting degree of coffee beans: Light, Cinnamon, Medium, Medium high, City, Full City, French/Dark, Italian/Heavy. The difference is that the United States also has names such as New England (between Light and Cinnamon), Viennese or Continental (between Full City and French) and Spanish (deeper than Italian).

The degree of roasting is closely related to the flavor of coffee, the degree of roasting is different, the taste is also different, no matter which kind of coffee, as long as the roasting degree increases (deep roasting), the sour taste will become weaker and the bitter taste will be enhanced. Therefore, the baking degree is also a criterion to judge the taste of coffee. However, the taste of different kinds of coffee beans varies with the degree of roasting. For Kanefra coffee beans, even if they are slightly roasted, the sour taste will not be obvious. If it is a high-altitude Arabica species, even if deep baking, there will be sour taste left in it.

Whether light baking or moderate baking is nothing more than a rough standard of baking. How to call roasted coffee beans is only the subjective judgment of the maker. Coffee beans that are "city-baked" in some stores may be "French baked" in others, which is common in the industry.

What kind of machine is the roaster?

The roaster is a special machine for roasting coffee beans. The following is a brief description of the names and uses of the various parts of the coffee bean roaster.

Baking room

The place where raw beans are put and baked can be divided into roller-shaped and non-drum-shaped. The drum-shaped baking chamber is divided into two types: hole in the wall and no hole in the wall. The heating method of porous and non-porous baking chamber is different from thermal insulation, even if heated by the same method, the heating mode of coffee beans is also different, so the coffee flavor is different. Non-drum baking chamber has a wide variety of shapes, whichever one, the coffee beans can be stirred evenly and baked in a short time.

Gas-making valve

As a result of roasting coffee beans will produce a lot of smoke, so the need to discharge these smoke, the valve to adjust the amount of smoke discharge is called the gas valve. The gas valve is not only used for smoke emission, but also for adjusting the amount of heat in the baking chamber. By adjusting the firepower of the heat source, you can change the way the temperature rises, but you can't say that the temperature falls, while the gas valve can lower the temperature. The key to maintaining a stable baking level is to stabilize the heating mode of coffee beans, and the gas valve plays an auxiliary role in adjusting the temperature.

Cooling machine

When the baking process is coming to an end, the coffee beans themselves will crackle due to the heat reaction, and if they are not stopped as soon as possible, the baking will be deeper than predetermined. The cooler is a device used to stop the heating reaction of baked beans and prevent the temperature of the beans from rising further. The coffee beans can be cooled by sucking the heat out with a fan and blowing into the cold air. The cooling rate of a large roaster with a single baking capacity of more than 100 kg is slow. In order to cool down as soon as possible, it can be cooled by spraying water mist.

Thermometer

The main purpose is to measure the temperature of coffee beans during roasting. However, the actual measurement is not the temperature of the coffee beans, but the temperature in the baking room. People can use this measurement to speculate the temperature of coffee beans.

Pressure gauge

An accessory part of a roaster heated with natural gas, used to adjust firepower. The higher the pressure of natural gas, the stronger the firepower.

Sampling spoon

A slender shovel-like part used to confirm the baking status. Usually inserted into the baking room, after pulling out, you can take out some baked bean samples.

Supplementary burner

A device that further burns and disappears smoke produced during baking. If a lot of smoke is emitted during baking, it will have an impact on the environment, so this device must be installed at this time.