Konga Coffee Beans: How to Roast

Roasting secrets of Konga coffee beans

In modern society, coffee has become an indispensable part of people's lives. The key to making a delicious cup of coffee is to choose the right coffee beans and roast them properly. Konga coffee beans are famous for their unique flavor and taste. The following will reveal the roasting method behind them.

1. Raw material selection

To make high-quality Konga coffee beans, you first need to select high-quality, fresh, complete and free of odor and other problems. Only in this way can the final product be guaranteed to have a good taste and aroma.

2. Mung Bean Processing

Before you start baking, you need to process the selected raw materials. First, remove impurities and residues, wash and dry them. Next is the shelling process, removing as much of the outer skin as possible while keeping the original shape intact.

3. Adjust baking parameters

Roasting is a key step in making Konga coffee beans, and the roasting parameters need to be adjusted reasonably. The first is temperature control. It is generally recommended to roast between 180℃-220℃. In addition, time is also a very important factor. Too long or too short will affect the final taste and aroma.

4. Baking stage

The unique flavor of Konga coffee beans mainly comes from its special roasting stage. This stage can be divided into three parts: initial, middle and final.

Early stage: The temperature is lower at this time, and the main goal is to evaporate the water and release some floral aromas.

Middle stage: As the temperature rises, the coffee beans begin to change color and gradually produce acidic and bitter substances.

Final stage: When it is almost done, you need to control the temperature well to make the coffee beans reach the ideal state while maintaining uniformity.

5. Cooling

After the last stage, the Kongjia coffee beans that have completed the brewing process need to be cooled. This process is to balance the internal and external temperatures of the coffee beans to avoid further roasting and resulting in a poor taste.

6. Storage and packaging

The final step is to properly store and package the roasted Konga coffee beans. First, you need to ensure that the environment is dry to prevent moisture from affecting the quality. The second step is to choose the right packaging materials to preserve the freshness and aroma.

Through the above key steps, we can produce Conca coffee beans with rich taste and fragrance. Whether at home or in a professional place, as long as you master these roasting methods, you can enjoy the purest and most delicious Conca coffee.