Understand the roasting of coffee beans

The color, aroma and taste of ▪ coffee depend on how you bake it, and roasting is the most important stop in every coffee bean's long journey.

▪ green coffee beans are roasted to become ripe coffee beans (roasted beans) that produce a unique flavor. The longer the roasting time, the darker the coffee color, and the taste will vary with the baking time. For roasted coffee beans, Americans like shallow roasting, while the British prefer deep roasting, which is sour and bitter. In the baking world, there are no immutable rules.

▪ shallow baking: when baking 5Mel for 7 minutes, the beans begin to release water, and then light green turns to orange, emitting the unique aroma of creamy roasted vegetables, but the texture and taste are not fully utilized at this time.

Roasting in ▪: when roasting for 11 minutes, beans will appear elegant brown, medium roasting can preserve the original flavor of coffee beans, but also moderately release aroma, so Blue Mountain, Colombia, Brazil and other coffee are mostly used in this way of roasting. After 16 minutes, the oil of the beans began to surface, and the beans were burned to a bright dark brown. At this time, the sour, sweet and bitter of the coffee reached the perfect balance. At this time, the coffee had a long and special aroma.

▪ deep roasting: the darker the color of the coffee beans, the sweeter the flavor. After deep roasting, the oil of the coffee beans has turned into caramel, bitterness and endless aftertaste, so deep roasting is also known as Italian baking.

▪ 's moderate roasting can give coffee beans life, turning it into an intriguing sour, sweet and bitter taste. To make your favorite coffee flavor, you must start with roasting coffee beans.