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In the coffee processing process, baking is the most difficult step, it is a kind of science, but also a kind of art. The baking process is divided into three stages:

Dehydration, in the early stage of baking, raw beans begin to absorb heat, and the water inside gradually evaporates. At this time, the color gradually changed from cyan to yellow or light brown, the silver skin began to fall off, and the faint smell of grass could be smelled. The main function of this stage is to remove moisture, which accounts for about half of the baking time. Because water is a good conductor of heat transfer, it helps to bake the internal substance of coffee beans. Therefore, although the aim is to remove water, the baker will make good use of the temperature of the water and control it properly so that it will not evaporate too quickly.

Decompose at high temperature, bake to about 160 degrees, the water inside the beans will evaporate into gas, and begin to remove the outside of the coffee beans. At this time, the interior of the raw bean changed from endothermic to exothermic, and the first burst sound appeared. After the first burst, it turns to endothermic again, and the internal pressure of the coffee bean is extremely high, up to 25 atmospheric pressure. Heat and pressure begin to deconstruct the original tissue to form new compounds that create the taste and taste of coffee. When it reaches about 190 degrees, the conversion between endothermic and exothermic occurs again. Of course, high temperature cracking continues to occur, coffee beans from brown to dark brown, gradually into the stage of heavy roasting.

Cooling, coffee should be cooled immediately after roasting, quickly stop the high temperature cracking, and lock the flavor. Otherwise, the high temperature in the beans will continue to act and will burn off the aromatic substances. There are two cooling methods, one is air-cooled, the other is water-cooled. The air-cooled type is slow, but it is clean and does not pollute, and it can retain the mellow flavor of coffee, so it is used for fine coffee. Water-cooled coffee beans are sprayed with a layer of water mist on the surface of coffee beans, causing the temperature to drop rapidly, requiring precise calculation, and increasing the weight of roasted coffee beans, generally used in commercial coffee roasting.

Burst sound, raw beans from endothermic to exothermic, the internal substances out of the body, will form an obvious sound. The first time is louder, crisp and scattered, and the second is quiet, meticulous and concentrated. Because of the high correlation between bursting sound and temperature, it can fully represent the temperature of baking, which is an important basis for bakers to judge the baking degree.