The whole process of coffee bean roasting: from green beans to aromatic taste

1. Selection and processing of green beans

The entire process of coffee roasting begins with the selection and processing of green beans. When selecting green beans, roasters need to consider multiple factors, including origin, variety, altitude, etc. Coffee beans from different origins and varieties have different flavor characteristics, so roasters need to choose according to the taste they are pursuing.

Once the right green beans are selected, the next step is to process them. First, the green beans must be washed to remove impurities and shells. Then they can be dried or soaked in water for a period of time to ferment to increase the complexity of the flavor.

2. Preparation before baking

Before you start baking, you need to do some preparation. First, you need to determine the baking degree according to the target taste and adjust the oven temperature to the appropriate range. At the same time, you need to prepare equipment for controlling temperature and time, such as thermometers, timers, etc.

In addition, before starting the formal roasting, the raw beans can be classified and graded, and different degrees of firepower and time can be set according to different grades to achieve better roasting results.

3. Baking process

Roasting is the process of heating raw beans to a certain temperature to cause chemical changes inside them to produce aroma and flavor. The entire roasting process can be divided into three stages: drying stage, development stage and finishing stage.

During the drying stage, the moisture in the green beans begins to evaporate and the temperature gradually rises. This stage usually requires a higher fire to accelerate the evaporation of moisture, and constant stirring to ensure even heating.

As the beans enter the development phase, they begin to change color and develop aroma. This is when you need to lower the heat and control the time and temperature to avoid over- or under-heating.

The last stage is the finishing stage, in which the heat must be controlled so that the coffee beans reach the ideal taste. Once the target taste is reached, the heating needs to be stopped quickly and cooled.

4. Cooling and storage

After the entire roasting process is completed, the coffee beans need to be cooled. This is to prevent continued heating from causing over-roasting and to allow the beans to better retain their flavor and aroma.

There are many ways to cool the beans, either using professional cooling equipment or placing the beans in a well-ventilated environment to cool naturally. No matter which method you use, you need to ensure that the beans are cooled evenly and store them in a sealed container in time to prevent oxidation and moisture intrusion.

5. Grinding and Extraction

The last step is grinding beans and extracting coffee. In this stage, the grinder will choose the appropriate powder size according to different extraction methods (such as follicle, espresso, etc.).

Then, adjust the water temperature, water volume and other parameters according to the selected coffee machine model and personal taste preference, and pour the ground coffee powder into the filter cup or pot for extraction.

Summarize

From raw beans to aromatic taste, coffee beans go through multiple steps including selection, processing, roasting, cooling and extraction. Each step requires the skills and experience of the roaster to master in order to ensure the final coffee quality.

Only by carefully selecting the right green beans, scientifically controlling the roasting process, and paying attention to details during extraction can we taste a cup of coffee with a mellow taste and complex flavor.