Roasting and roasting: the essence of coffee beans

Roasting and roasting: the essence of coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are the key to making delicious coffee. During the roasting and frying process, coffee beans undergo a series of complex chemical changes, resulting in different flavors and aromas. This article will explore the effects of roasting and frying on the quality of coffee beans.

1. Baking process

In the traditional sense, roasting refers to heating raw coffee beans to high temperatures and changing their internal structure by controlling time and temperature. In this process, a variety of chemical reactions occur, including driving out moisture, volatilizing organic acids, and redox reactions.

First, at relatively low temperatures (around 150°C), the water begins to break away and gradually merge into the environment. As the temperature rises (around 200°C), the cells containing the water molecules inside burst and release carbon dioxide.

At the same time, at high temperatures (about 220°C-240°C), the organic acids inside the coffee beans begin to volatilize. These organic acids are the main components that produce sourness in coffee beans. As the roasting time increases, these organic acids will gradually decrease, making the coffee smoother.

In addition, redox reactions also occur at high temperatures. When the surface of coffee beans is exposed to the air, the polyphenols in them combine with oxygen to produce pigments and aroma substances. These reactions are also important factors in forming the special flavor and aroma of coffee.

2. Stir-frying process

Compared to traditional roasting methods, roasting is a newer and more popular processing method that uses a high-speed rotating pan or specialized equipment to heat and stir the coffee beans.

By rapidly stirring and evenly heating the beans, roasting allows the beans to be exposed to high temperatures more evenly and allows for better control of temperature changes throughout the process.

Compared to traditional roasting, roasting usually takes a shorter time to complete. This allows more of the original characteristics of the coffee beans, such as acidity and taste, to be retained.

However, roasting also has some limitations. Due to the use of a high-speed rotating pan, it may cause the surface of the coffee beans to be overheated while the inside is not fully heated. This may result in an uneven distribution of flavor and aroma.

3. The impact of roasting and frying on coffee quality

Whether it is traditional roasting or modern roasting methods, they can have a significant impact on the coffee beans and ultimately determine the taste and aroma of the coffee obtained in the final cup.

Traditionally, long-term low-temperature or medium-temperature processing (such as deep caramelization) can make coffee beans lose most of their acidity and gain rich, bitter, cocoa-colored characteristics.

In contrast, a faster process at a higher temperature (such as a light char) retains more of the original flavor and provides a bright, floral and fruity coffee.

Roasting, on the other hand, focuses more on retaining the original characteristics of coffee beans, such as acidity and taste. This method is suitable for those who pursue a fresh, bright, and acidic coffee flavor.

in conclusion

Whether roasting or roasting, the internal structure of coffee beans can be changed by controlling time and temperature, which ultimately affects the taste and aroma. Traditional roasting methods can produce strong, bitter coffee, while faster processing at higher temperatures can retain more original flavors and provide bright, floral and fruity coffee. Roasting, on the other hand, focuses more on retaining original characteristics such as acidity and taste.

No matter which processing method you choose, the key is to master the time and temperature and adjust them according to personal preference. Only carefully processed coffee beans can bring us a delicious cup of coffee.