Roasting-branding coffee character

The Americans like shallow baking, while the British love deep baking. In the baking world, there is no unimpeded passport.

Through the burning of the fire, release the aroma of coffee, sprinkle the personality of each fruit-- sour, sweet, bitter, incisively and vividly, from the insipid raw beans to the mellow aftertaste in the cup-- baking. it is the most important station for each coffee bean to outline its character and breed its fragrance during its long journey.

Whether in a professional roaster, on your own fire or in an oven, coffee beans have to go through a number of chemical changes, make three popcorn-like sounds and lose 15% of their moisture by 25% by weight during this 12-16-minute conversation with a temperature as high as 450F (℃).

Baking process, like popcorn full of fragrance and joyful bouncing sound. From raw beans, light and medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.

Have you prepared raw beans and decided to bake coffee beans with exclusive flavor? If not, you might as well use your imagination to follow us on this fragrant baking trip.

Baking also pays attention to methods and processes. Have you learned it?

China Coffee Trading Network: www.gafei.com