Freshly baked coffee beans usually drink the best Starbucks Italian roasted coffee beans in a few days

Freshly baked coffee beans usually drink the best Starbucks Italian roasted coffee beans in a few days

The fresh coffee fruit tastes sour and sweet and tastes very close to the flavor of the fruit. Only by roasting can the unique sweet bitter acid of coffee beans be presented. Different coffee beans have their own suitable baking methods, some are varied, some are only suitable for specific methods, generally speaking, shallow roasting has obvious aroma and pure taste, which can make the sour taste of coffee very good; the deep roasted aroma is introverted and mellow, which can release the sweetness of coffee beans as much as possible.

Good coffee beans, if roasted in the wrong way, will obliterate their original uniqueness, and even coffee beans of slightly lower quality can get the bonus effect of turning stone into gold as long as they are roasted well. this is why many cafes insist on their own baking. only in this way can we more accurately grasp the characteristics and flavor of coffee and make every cup of coffee meticulous and delicious. A small amount of household roasting appliances is a wonderful enjoyment for connoisseurs who know how to play with coffee, and it is the only way to maintain the freshness of coffee.

The baking principles you need to know when drinking coffee

The charming magic of coffee beans

Coffee beans are almost tasteless, but after roasting, they can change a lot of aroma and flavor. To put it simply. To roast coffee beans is to heat the raw beans in a heat-resistant vessel and stir them over and over again so that each bean is heated evenly until it is baked to the desired extent. In this process, raw beans become ripe beans, while the aroma and taste change dramatically and the color gradually darkens because of the caramelization of heating and the interaction of substances in the beans.

Raw beans contain a little water. At the initial stage of baking, the moisture begins to be heated, causing the beans to gradually expand and burst until the temperature rises to about 205℃, the moisture is almost gone, and the sound is no longer heard. The temperature begins to rise rapidly, and the color of the beans darkens very quickly. When the temperature rises to about 230℃, the oil contained in the beans is gradually forced out, the cracking sound will be heard again, and the beans will begin to appear glossy. When the sound calms down, the beans will turn oily black and begin to smoke.

Different raw beans have their own suitable baking degree, which can be judged by the change of color. The firepower during baking affects the baking time. If the firepower is large, the time is short, and the characteristic of the aroma is more remarkable. On the contrary, if the firepower is small, the taste will be softer and smoother. Baked beans should be cooled quickly so as not to dissipate the heat and take away the aroma at the same time. Freshly baked beans are not suitable for drinking immediately. They need to rest for at least one day, or even three to four days, so that the beans are fully ripe, which is the most suitable time to taste.