Coffee review

The difference between raw and cooked coffee beans-an introduction to the taste of roasted flavor description

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Coffee raw beans, so what I want to say is that the instability of my client's beans lies in the method of blending and baking. First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, the softness and hardness of beans will all be due to the phenomenon of uneven baking, which is professional, this is due to the respective characteristics of coffee beans.

Introduction of coffee and raw beans

So what I want to say is that the instability of my client's beans lies in the method of blending and baking.

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, if different kinds of beans are roasted together and can be roasted evenly, it is a miracle to talk about espresso coffee first. It is not a simple jigsaw puzzle. A certain type of coffee is sour and a certain type of coffee is bitter. Then put it together, the taste is balanced, and the taste is only experienced in the mouth, accounting for only 20% to 30% of the overall coffee taste assessment. Never ignore other flavor characteristics produced by the superposition of flavors. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.

[Arabica] Coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted, and after proper roasting, it shows "fruity" (light roasting) and "caramel sweetness" (medium or deep roasting). In general, 100% Arabica beans have a better aroma and flavor. Making it the only coffee that can be drunk directly and alone among these original species, it can be used as a single product or as an Italian blend coffee, that is, a single batch of coffee in a single variety producing area. Italian mixed beans are roasted in two ways: raw beans and cooked beans. Raw spelling refers to mixing different kinds of raw beans before roasting, and cooked spelling refers to blending coffee beans that have been baked in proportion. Usually, the way that bakers are more mainstream and advocated is to fight hard, because the degree of blending flavor of coffee beans in the roasting process is very difficult to achieve, and the advantage of familiar spelling is that it can save more cost when trying to match the solution. and some blending methods that require different roasting degrees must be cooked in order to achieve the Arabica coffee tree of Ethiopian origin. It produces 70% of the world's coffee beans. The world-famous blue mountain caffeine and mocha coffee are almost all Arabica species. Arabica coffee trees are suitable for growing in high mountains with large temperature difference between day and night, and ten soils with low humidity and good drainage; the ideal altitude is 500m ~ 2000 m, and the higher the altitude is, the better the quality is. However, due to the weak ability to resist diseases and insect pests, it is more difficult to grow robastian coffee trees than the other two coffee trees, the country of origin in Africa, its output accounts for about 20% to 30% of the world's output. Luoba Jinta coffee tree is suitable for planting in the lowlands below 500 meters above sea level, has strong adaptability to the outside world, has strong resistance to disease, and has high yield. It does not need much artificial care during soil preparation, weeding and pruning. It can be allowed to grow in the wild. It is a kind of coffee tree that is easy to cultivate.

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