Coffee Bean Roasting: Secrets and Charms Under the Skin

Coffee Bean Roasting: The Secret and Charm of Coffee Names Under the Skin

Coffee beans are an integral part of our daily lives, and they can only reveal their most perfect flavor and aroma after being roasted. However, few people know that there are many secrets and charms hidden under the skin of coffee beans. This article will explore these amazing discoveries centered around coffee bean roasting.

1. The surface layer of coffee beans

Before we delve into the internal structure of coffee beans, let's take a look at the brown and smooth outer skin. This outer skin is actually composed of a substance called pectin. Pectin will gradually decompose during the roasting process and plays an important role in maintaining the internal moisture balance of coffee beans.

2. Coffee aflatoxin

In many areas, especially when coffee is grown and processed in humid environments, a microorganism called coffee mold may appear. This aflatoxin will form a layer of white mold on the surface of coffee beans, giving people a bad feeling. However, in fact, these mold spots do not have much effect on the quality of coffee beans.

3. The internal structure of coffee beans

When we peel off the skin of coffee beans, we can see their unique internal structure. Each coffee bean is composed of two main parts: endosperm and exocarp. The endosperm is the most important part, which occupies most of the volume of the entire coffee bean and contains many organic compounds and oils.

4. Changes during the baking process

When fresh coffee beans are put into the roaster, a series of complex and magical chemical reactions begin to take place. The first is the water evaporation stage, during which water gradually evaporates from the endosperm and takes away some unnecessary or harmful substances.

Next comes the saccharification stage, also known as caramelization, during which the sugars inside the coffee bean begin to break down, producing a series of compounds with special aroma and flavor.

The last stage is the oil release stage, during which the oil inside the coffee beans begins to be released and covers the surface of the beans to form a smooth and shiny appearance.

5. The effect of roasting degree on coffee taste

Different degrees of roasting will bring different tastes and flavors to coffee. Light roasting usually retains more of the original coffee bean characteristics, with acidity and floral and fruity aromas. Medium roasting is more balanced, with moderate sweetness and sourness, and shows chocolate and nutty flavors. Deep roasting makes the coffee bitter and exudes a rich and strong taste.

6. Storage and preservation

In order to maintain freshness, quality and best taste, the storage and preservation of coffee beans is very important. Keeping coffee beans in a dry, cool and airtight container can extend their shelf life and avoid exposure to sunlight and moisture.

in conclusion

By understanding the secrets and charms beneath the skin of coffee beans during roasting, we can better appreciate and enjoy a perfect cup of coffee. From the appearance to the internal structure, to the changes that occur during the roasting process, every detail presents us with an amazing and beautiful story.

So, when you enjoy a cup of delicious coffee, please remember that there are countless wonderful and magical things hidden behind it.