Basic knowledge of coffee roasting Coffee bean baking

Coffee roasting is a complex chemical and physical process by which green coffee beans are roasted into coffee-colored finished coffee beans. Coffee roasting produces different flavor characteristics by roasting coffee beans to obtain larger coffee bean shape, coffee bean color, coffee bean taste, coffee bean smell.

After the coffee beans are roasted, the coffee flavor is easily lost, and the coffee flavor is often exhausted in about 30 days, so in general, many professional coffee lovers will roast coffee beans in their own homes to ensure that their roasted coffee beans can be drunk in time to ensure the freshness and flavor of the coffee before being quoted.

summary

1: Coffee beans roasting purpose:

1: Aroma 2: Increase the complexity of coffee 3: Get color 4: Form coffee's unique flavor and other functions.

II: Introduction to the roasting method of coffee beans

Fast baking (minimum 90 seconds traditional 12 minutes)

Slow bake (12 minutes-40 minutes)

Three: Coffee roasting has the following degrees:

1: Light baking Light fragrance and high acidity are one of its characteristics.

2: Medium-baked with high acidity and a light mellow aroma.

3: Deep baking. Slightly bitter with a rich mellow aroma. (Italian baking)

A coffee roasted to satisfy special coffee lovers, with a pronounced bitterness and a charred taste. (French baked)

IV: Through the above picture, we understand the baking effect of various degrees.

Let me introduce the characteristics of the above roasted coffee beans.

light: lightest baking, no fragrance.

Cinnamon: moderately roasted, leaving a strong sour taste, the beans are cinnamon colored.

medium: medium roast; mellow, moderately sour.

High: acid with bitterness.

City: bitter is stronger than acid.

Full city: no sour taste but bitter, South Central American.

French: bitter, dark, French baked.

Italian: greased, black, Italian roast. Usually used for espresso