Introduction to the quality of roasted coffee beans by flavor description method

Coffee roasting

Roasting has a particularly important effect on the taste and flavor of boutique coffee. Brown beans are loved because of the aroma and taste formed by chemical reactions at high temperatures.

Coffee beans in the roaster, after drying, high-temperature decomposition, cooling, in the two endothermic exothermic explosion occurred in the second explosion, resulting in flower and fruit aroma, rich taste.

Of course, the degree of baking depends on the way the coffee beans are handled.

The degree of baking is divided into the following categories:

Very shallow baking: retain the smell of grass, no fragrance and mellow taste

Light baking: cinnamon color, rich fruit aroma, that is, more sour taste

Moderate baking: balance between sour, bitter and sweet

Heavy baking: bitter, mostly used for blending

The roaster is getting closer and closer to mass consumers. At the request of consumers, more and more stores will show the baking operation to everyone. On the one hand, it does not take time to do so, on the other hand, watching your choice of raw beans colored a little during the baking process can also bring a strong sense of visual satisfaction to consumers. On the market, both roasters for consumers and small roasters for families are hot air models. Although this kind of roaster does not bring much change to the coffee industry, they can bring the coffee industry closer to consumers. It was not until the 20th century that the baking industry developed. In order to improve production efficiency, it is not only necessary to increase the amount of baking at a time, but also to shorten the time for a single baking, so the model that directly heats the baking room (where the coffee beans are put) is inefficient. This type of machine is easy to scorch or bake unevenly if it has too much firepower. In order to solve this problem, someone invented the hot air roaster, which can keep the heat source away from the baking chamber, which not only solves the problem of uneven coke burning and baking, but also widens the baking speed. Soon after that, a roaster with higher thermal efficiency was invented.