How long after roasting coffee beans? the best time to eat coffee beans is about a few days.

How long will it take to eat coffee beans after baking?

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

Roast coffee raw beans to extract its aroma, acidity, mellowness and flavor. The high heat during baking can trigger complex chemical reactions in coffee beans. The sugar and starch in raw coffee beans will be converted into precious oils, making the coffee form a strong flavor and aroma. The longer the coffee beans are roasted, the more fat will be formed. At the same time, the moisture of the coffee beans will be dried. When the water of the coffee bean is lost, it explodes and a chemical reaction takes place called pyrolysis [starch is converted into sugar, and the whole cellular structure of the coffee bean broken down by protein is changed. The heating process accelerates the release of popular coffee oil. Therefore, the flavor of coffee beans is very subtle and unstable, and too much water, light, heat and oxygen can damage it.

The second burst near the end of the baking is very important. The baker will keep the heat, time, temperature and water in balance. Each kind of coffee is baked into a unique color to emphasize the unique flavor.