The change of coffee beans from raw to ripe

Often listen to those coffee bean roasters say what city roasting, deep roasting, although they say is reasonable, but the brain is still numb. In order to let the baked bean master get rid of the pain of dry mouth as soon as possible, I can only nod again and again if I have an enlightened expression.

However, the following picture may give you a better understanding of the different roasting degrees of coffee beans. It doesn't matter if you don't want to be a baker. Get to know the rising posture.

Raw beans: 23 degrees Celsius

Start turning white: 132 degrees Celsius

Early yellowing: 164 degrees Celsius

Brownish yellow stage: 174 degrees Celsius

Light brown stage: 188 degrees Celsius

Brown stage: 200 degrees Celsius

Explosion start: 205 degrees Celsius

Explosion in progress: 213 degrees Celsius

End of explosion: 219 degrees Celsius (city baking)

Urban baking + 224 degrees Celsius between first explosion and second explosion

Deep city baking at 229 degrees Celsius is on the verge of a second explosion

Deep city baking + 234.5 degrees Celsius second explosion begins

Vienna-French baking 240.5 degrees Celsius second explosion in progress

Deep French baking 245.6 degrees Celsius second explosion violently nearing the end

Full carbonization: 252 degrees Celsius

Internal combustion: 258 degrees Celsius