Coffee beans roasted to release aroma

The art of temptation of peach roasted with coffee beans

Coffee bean roasting is a delicate art of Braun coffee makers, which transforms raw beans into finished products with rich aroma and taste by heating and controlling the temperature. In this process, the aroma released is one of the key factors.

Aroma during baking

When coffee beans begin to heat, the water contained in them will evaporate and take away some of the aromatic substances originally present in the beans. These aromatic substances include ketones, phenols, esters and other compounds, which evaporate at high temperatures to form a pleasant coffee aroma.

The aroma released at different stages is also different. In the early stage, as the water evaporates and the low temperature is heated, a fresh and light herbal or nutty flavor will be released. As the temperature rises to the middle stage, more complex and rich chocolate, caramel or fruity flavors gradually emerge. Finally, at the high temperature stage, a roasted or smoky flavor will be released.

Tips for controlling aroma

To achieve the ideal coffee aroma, roasters need to master some skills. The first is to choose the right bean variety and origin. Coffee beans of different varieties and origins contain different types and concentrations of aromatic substances, which will affect the final aroma released.

The second is to master the appropriate heating time and temperature. Too long or too high a temperature may cause the aromatic substances to be over-volatile or lose balance, thus affecting the aroma characteristics of the coffee beans.

In addition, the distribution of aromatic substances on the surface and inside of coffee beans can be changed by adjusting the cooling time. Longer cooling time can allow more volatile substances on the surface to be re-adsorbed into the interior and mixed evenly with the internal aromatic substances.

Preservation and freshness

Once the coffee beans have completed the roasting process, they will release a lot of carbon dioxide. In order to keep the coffee beans fresh and prevent the carbon dioxide from affecting the taste, roasters usually store them in special containers so that the carbon dioxide can be gradually released.

In addition, avoiding exposure to direct sunlight and humid environments is also an important factor in maintaining the fresh aroma of coffee beans. These factors may cause coffee beans to absorb foreign odors or lose their original aroma.

Conclusion

Coffee bean roasting is a process that combines comprehensive technology and art. By carefully mastering the techniques of heating time, temperature and cooling method, the rich and pleasant aroma of coffee beans can be released to the maximum extent. At the same time, attention to detail is also required in terms of preservation and freshness to ensure that every cup can taste the best coffee flavor.